Recipe VICKI RAVLICH-HORAN | Image BRYDIE THOMPSON
The buckwheat in these traditional style crepes from France give a nuttier flavour, and I have paired this with a fresh autumnal salad of rocket, fennel and apple. Trust me, together they are sensational.
CREPES
1 cup buckwheat flour
¼ cup flour
½ tsp salt
2 eggs
2 cups milk
20g butter
MUSHROOMS
25g butter
2 cloves garlic, crushed
250g mushrooms, sliced
120g baby spinach (optional)
200g shaved ham (optional)
120g Meyer cheese vintage gouda
SALAD
1 tsp Dijon mustard
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
pinch salt
120g rocket
1 apple, cut into toothpick pieces
½ cup fennel bulb, very thinly sliced
Make the crepe mix ahead of time, allowing it to rest a few hours, or if possible, overnight. Mix the flours and salt in a large jug or bowl. Whisk together the eggs and milk, before combining with the flour mix. Set aside to rest.
Cook the mushrooms by melting the butter in a large pan. Add the garlic, mushrooms and saute until soft. If the mushrooms begin to stick or garlic burn ad a dash of water. Add the spinach (if using) just before you take the pan off the heat.
When ready to cook the crepes, heat a pan over a medium heat. With a paper towel, rub a little butter around the pan, then ladle in about ¼ cup of batter. Swirl so the batter covers the entire pan. Let the crepe brown on one side. You’ll know when it’s ready to flip as it will flip easily. Once flipped, remove from the pan and repeat with remaining batter.
To fill the crepe, lay each one browned side down, place mushrooms, cheese and ham (if using) on one half and fold the other half of the crepe over the filling. Put the filled crepes on a baking tray and cook at 200°C for 10–12 minutes until the cheese is melted and crepe edges are crisp.
To serve, place two on each plate and top with the salad.
