Buckwheat French Crêpes with Mushrooms and Gruyère

1. 1

   Make the crêpe batter: In a blender, combine the eggs, milk, and 2 tablespoons butter. Add the buckwheat flour, all-purpose flour, and a pinch of salt; blend until smooth. Cover and chill for 8 hours or overnight.

2. 2

   Make the filling: In a large skillet over medium-high heat, melt 3 tablespoons butter. Add the cremini and oyster mushrooms; cook, stirring, until golden brown, about 10 minutes. Add the tomatoes and spinach; cook, stirring, until the spinach is wilted, 3 to 4 minutes. Remove from the heat.

3. 3

   In another large skillet over medium heat, melt 1 teaspoon butter. Pour about 1/4 cup batter (depending on your pan size) into the hot skillet; immediately tilt and swirl to spread the batter evenly over the bottom. Cook until the center is set and the edges start to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling down the middle of each crêpe, then sprinkle with 3 tablespoons Gruyère cheese. Fold the crêpe in thirds over the filling to form a triangle. Sprinkle 1 tablespoon Gruyère on top. Repeat to make the remaining crêpes, adding 1 teaspoon butter for each one.

• Calories 499.81 kcal High
• Protein 26.76 g Good Source
• Carbs 32.4 g Moderate
• Total Fat 29.47 g High
• Saturated Fat 16.35 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 166.36 mg High
• Sodium 553.87 mg High
• Fiber 2.93 g Moderate
• Sugar 5.92 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 596.25 mg Good Source
• Iron 2.53 mg Moderate
• Potassium 191.71 mg Low Source
• Vitamin A 79.78 mcg_rae Low Source
• Vitamin C 3.33 mg Low Source
• Vitamin D 3.08 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅