Chicken and Mushroom Stuffed Buckwheat Crêpes

Earthy flavorful buckwheat crêpes generously filled with chicken, mushrooms, and a tangy crème sauce. Simple and satisfying, savory crêpes are the answer to what’s for dinner tonight.

In the high praise words of my father “I like these. These are flavors I’ve never had before”

Really, that’s high praise, other people equivalent to Oprah’s audience on favorite things day.

You do not need special equipment to make crêpes at home. Crêpe pans make life easier, I suspect, but in a kitchen gone mad with gadgets a special pan that I only use a few times a year seems gratuitous. My cast iron works just fine, thank you.

You also don’t need fancy ingredients to fill them. I wanted something tangy to brighten up the earthy crêpes and mushrooms. I was going to use goat cheese but at the market I went to on my way home it was over the top expensive, ditto crème fraîche. Why not use what was already in my fridge? The faux fraîche is a little tangier and a little thinner than the real thing but is, as I suspected, the perfect foil for the rest of the filling.

Want to know more about crème fraîche? Visit the kitchn.

I actually rolled up the filling for two of the three plates I served, Much easier to eat, but unwilling to smile for the camera ,than the crepes pictured.

Chicken and Mushroom Stuffed Buckwheat Crêpes

Makes about ten 8-10 inch crêpes

Buckwheat Crêpes

ingredients

• 1 cup buckwheat flour
• ½ cup AP flour
• 2 eggs
• 1 cup milk
• 1 cup water
• 1/8 tsp. salt
• 2-3 TBS melted butter or oil of choice

directions

1. Combine all ingredients (except melted butter, if using) and whisk or blend to thoroughly combine.
2. Cover and allow to sit for at least thirty minutes but up to a day ahead.
3. If using butter the batter should be at room temperature so that the butter doesn’t harden. While the batter is resting prepare the filling.
4. When ready to cook preheat a crêpe pan or large cast iron skillet to just above low. Pour batter a quarter cup at a time onto a well-buttered surface, swirl the pan or use a spoon or the measuring cup to spread the batter. Cook until set, flip and continue to cook for about another thirty seconds.
5. Set crêpes aside in a warm oven until ready to fill (they will start to dry out after 15-20 minutes)

Chicken mushroom Filling with faux crème fraîche

ingredients

• 1 pound crimini or shitake mushrooms, sliced
• ½ onion (white or yellow) diced
• 1 or two tsps. Olive oil or butter
• 1 ½ pounds boneless skinless chicken thighs cut into bite sized pieces
• A glug of dry sherry
• Salt and pepper to taste
• About ¼-1/2 cup fresh parsley, minced

directions

In a dry pan over medium/medium low heat cook the mushroom and onions until the mushrooms have released their juices and all is nicely browned, about 10-15 minutes. Add the oil and the chicken and cook until the chicken is almost done, add the sherry and continue to cook for about another three minutes. Add a little more than half the parsley and remove from heat.

Faux crème fraîche

ingredients

• ½ cup Greek yogurt
• ¼ cup half and half
• A pinch of salt
• A splash of white wine vinegar (I used chive infused white wine vinegar)

 directions

Combine all ingredients and stir until smooth.

Put it all together

Assemble crêpes, garnishing with the remaining parsley. Serve with a nice green salad lightly dressed with oil and vinegar.

Chicken and Mushroom Stuffed Buckwheat Crêpes

Makes about ten 8-10 inch crêpes

Print Recipe Pin Recipe

Servings 8 -10 crepes

Ingredients

  

1x2x3x

• 1 cup buckwheat flour
• ½ cup AP flour
• 2 eggs
• 1 cup milk
• 1 cup water
• 1/8 tsp. salt
• 2-3 TBS melted butter or oil of choice
• Chicken mushroom Filling
• faux crème fraîche

Instructions

 

• Combine all ingredients (except melted butter, if using) and whisk or blend to thoroughly combine.
• Cover and allow to sit for at least thirty minutes but up to a day ahead.
• If using butter the batter should be at room temperature so that the butter doesn’t harden. While the batter is resting prepare the filling.
• When ready to cook preheat a crêpe pan or large cast iron skillet to just above low. Pour batter a quarter cup at a time onto a well-buttered surface, swirl the pan or use a spoon or the measuring cup to spread the batter. Cook until set, flip and continue to cook for about another thirty seconds.
• Set crêpes aside in a warm oven until ready to fill (they will start to dry out after 15-20 minutes)
• Fill with cooked chicken and mushroom mixture and drizzle with crème sauce. Garnish with parmesan and parsley if desired.

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