michelle picker cooks

Buckwheat flour pancakes are popular in a number of countries including Eastern Europe, Korea and Canada. In France, buckwheat crêpes are usually made with a savoury filling.

To make the batter, slowly add 1 cup of milk to 1 cup of buckwheat flour making sure there are no lumps. Add 2 eggs and ½ a teaspoon of salt. Mix well and leave to sit for at least 30 minutes. Preheat your oven to 100ºC (210ºF) and place a plate inside. To make the filling slice 8 – 10 large mushrooms and fry them slowly in a mixture of olive oil and butter with a sprig or two of thyme and a sprinkling of salt. When the mushrooms are soft add a few handfuls of spinach leaves and allow them to wilt. Season again to taste with salt, freshly ground black pepper and a pinch of nutmeg. Add 80g (2¾ oz) of roughly chopped chêvre and 1 tablespoon of cream or sour cream. Mix well and let the cheese melt through. Remove from the heat and keep warm in the oven. To cook the crèpes heat and lightly oil or butter a crèpe pan or non-stick frypan. Pour in some batter and quickly swirl it around the pan to spread the batter into a thin crèpe. If the batter doesn’t spread enough add a little more milk to the batter. Let each crèpe cook until holes appear all over the batter then flip and cook until browned on the second side. Transfer onto the plate in the oven and repeat until you’ve used all the batter. Fill and serve.