SUBSCRIBE TO GET 10% OFF KATE PERCY'S GO BITES

Buckwheat Crepes with Spinach and Mushrooms


Here's a fun fact. Buckwheat is not related to wheat at all, it is from the rhubarb family! It's a great source of slow-releasing carbohydrate, minerals such as copper, zinc and manganese, fibre, and even contains some protein. Deliciously nutty in flavour, I love to use the flour in these crepes. It makes them all the more more melt-in-the-mouth ...

Prep time: 5 mins; Cook time: 10 mins

Ingredients to serve 4

  • 100 buckwheat flour
  • 50g plain flour
  • pinch of salt
  • 1 egg
  • 100 ml semi-skimmed milk
  • 200ml water
  • 30g melted butter, plus extra to cook
  • a few drops olive oil
  • 100g bacon lardons (optional)
  • 300g mushrooms, finely sliced
  • 200g bag fresh baby spinach
  • 2-3 tbsp creme fraiche
  • Sea salt and freshly ground black pepper

 

Method

  1. Mix the buckwheat and plain flour together, add a pinch of salt and make a small well in the centre for the egg.
  2. Break the egg into the mixture and then add the milk and half the water.
  3. Beat together with a fork or hand whisk until smooth. Mix in the rest of the water and the melted butter until you have a consistency or thin cream.
  4. If possible, leave the mixture for a couple of hours, or overnight.
  5. Prepare the filling. Heat a few drops of oil in a large non-stick frying pan and fry the bacon pieces, if using, until crisp, then add the mushrooms and fry for another 2 minutes. Add the spinach and cook for another 2 minutes or until it wilts, stirring frequently. Season with salt and pepper and a pinch of nutmeg. Transfer to a plate, draining off the juices (you don’t want a soggy pancake!)
  6. Clean the pan, place back on the hob and melt a knob of butter over a medium heat, moving the pan around so the butter melts to cover the base of the pan. Add a small ladleful of batter and quickly swirl it around to cover the pan. Cook for 2 minutes, then flip over and cook for a further 2 minutes.
  7. Add a spoonful of creme fraiche, and some of the filling, fold the pancake in half, then fold in half again.
  8. Set aside and keep warm, repeat with the remaining batter and filling and enjoy for breakfast, lunch or supper!