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Savory Buckwheat Crepes with Adaptable Fillings

Savory Buckwheat Crepes with Adaptable Fillings

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Servings: Serves 4

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients: Add ingredients to List

11/4 cup buckwheat flour (crepes)
2/3 cup all-purpose flour (crepes)
1/4 tsp. salt (crepes)
3 eggs, at room temperature (crepes)
3 Tbsp. olive oil (crepes)
3/4 cup 1% milk, at room temperature (crepes)
3/4 cup water, plus more if needed (crepes)
olive oil cooking spray (crepes)
2 Tbsp. extra-virgin olive oil (mushroom filling)
3 cloves garlic, minced (mushroom filling)
11/2 lb. assorted mushrooms (such as crimini, shiitake, or oyster), thinly sliced (mushroom filling)
1/4 tsp. salt (mushroom filling)
1/2 cup chopped parsley (mushroom filling)

directions:

1. Prepare the crepes. Combine both flours, salt, eggs, oil, milk, and water in a blender or food processor and process until smooth. Batter should be the thickness of heavy cream; add more water if needed to achieve the desired consistency. Let batter rest at room temperature for 30 minutes.
2. Prepare the mushroom filling while crepe batter rests. Heat olive oil in a medium skillet over medium heat. Add garlic and sautee just until fragrant, about 30 to 60 seconds. Add mushrooms and cook, stirring occasionally until golden brown and tender, about 12 minutes. Season with salt and stir in parsley. Transfer to a medium bowl. This is enough filling for 8 crepes.
3. When ready to cook the crepes, preheat oven to 200 degrees F. Place a baking sheet in the oven.
4. Heat a medium nonstick skillet over medium heat. When hot, spray pan with cooking spray. Ladle a scant 1/4 cup batter into pan and quickly swirl to coat bottom of pan. Cook until crepe sets and browns around the edges, about 60 to 90 seconds. Carefully lift with a spatula, turn over, and cook about 30 more seconds. Transfer to baking sheet to keep warm. If preparing in advance, transfer to a wire rack.
5. Repeat with remaining batter, spraying pan as needed.
6. To serve, either preassemble crepes with your choice of fillings or place crepes on a serving plate and have various fillings in bowls to allow diners to create their own combinations. To assemble, place filling in the center of a crepe and fold sides over to cover. Crepes may be served warm or at room temperature.
Source: Hannaford fresh Magazine, January - February 2015

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Quantity Ingredients  
11/4 cup buckwheat flour (crepes)  
2/3 cup all-purpose flour (crepes)  
1/4 tsp. salt (crepes)  
3 eggs, at room temperature (crepes)  
3 Tbsp. olive oil (crepes)  
3/4 cup 1% milk, at room temperature (crepes)  
3/4 cup water, plus more if needed (crepes)  
olive oil cooking spray (crepes)  
2 Tbsp. extra-virgin olive oil (mushroom filling)  
3 cloves garlic, minced (mushroom filling)  
11/2 lb. assorted mushrooms (such as crimini, shiitake, or oyster), thinly sliced (mushroom filling)  
1/4 tsp. salt (mushroom filling)  
1/2 cup chopped parsley (mushroom filling)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 460 kcal (23%)
Calories from Fat 207 kcal (0%)
Total Fat 23 g (35%)
Saturated Fat 4 g (17%)
Cholesterol 140 mg (46%)
Sodium 360 mg (15%)
Total Carbohydrates 45 g (15%)
Dietary Fiber 8 g (32%)
Protein 19 g (31%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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