Guest Chef Recipe- Buckwheat Crepes with Wild Mushrooms & Robiola, by Vanessa Seder

I recently had the pleasure of making this beautiful recipe from Vanessa Seder's lovely new book, Warm Your Bones.

I’m a big fan of Vanessa Seder, and two of her lovely books are favorites in my collection. Eat Cool was released at the same time as my Flour Craft Cookbook and is filled with the most inspiring recipes for summer. Her latest release, Warm Your Bones, has cozy & comforting recipes that are perfect for this time of year.

To celebrate her book, Vanessa & I did a guest recipe ‘swap’. She is making a recipe from my book, I am making one from hers. I adapted her Buckwheat Crepes with Wild Mushrooms and Robiola to be gluten free. And let me tell you, they were perfect!

It was my first time using Robiola, which is similar to a triple creme brie or camembert in texture but is made from both cow & sheep’s milk and has a pleasant cavey, earthiness that makes it a great companion for wild mushrooms.

I used a mix of shiitake, king trumpet, and cremini mushrooms here to great effect without breaking the bank, as can easily happen with mushrooms. I adapted Vanessa’s crepe recipe to be gluten free by swapping our Flour Craft Gluten Free All-Purpose Baking Mix for the AP flour in the recipe which worked great. That said, any good gf flour blend should work well here.

My advice is to make the crepe batter a day ahead, if you can. Just mix it and leave it to rest in the fridge overnight. In my experience, the full overnight hydration of the flour makes the cooking of the crepes much easier. That said, if you’re in a rush, follow the instructions below and rest for at least 30 minutes before you cook.

For serving, a healthy pat of salted butter on top as well as fried egg with some hot sauce was my version of ideal. But whatever direction you choose to take this, I hope you all do make this recipe. And buy the book! It’s more than worthy of a place in your kitchen.

Ingredients:

Serves 4

For the Crepes:

• 1/2 cup gluten-free flour blend

• 2/3 cup gf buckwheat flour

• 1 TB sugar

• 1/2 tsp kosher salt

• 1 1/2 cups whole milk, at room temperature

• 4 TB unsalted butter, melted

• 1 TB extra-virgin olive oil, plus more as needed

For the filling:

• 1 TB extra-virgin olive oil

• 4 TB unsalted butter

• 1 cup chopped shallots (@ 4 large)

• 1# mixed wild mushrooms, cut into 2-inch pieces (I used shiitake, king trumpet, and cremini)

• 2 tsp sherry vinegar (or apple cider vinegar)

• kosher salt & freshly ground black pepper

• 8-ounces Robiola cheese (or sub camembert or goat brie)

• 1 cup Italian parsley leaves

Method

1. Make the crepes. In a large bowl, whisk together the gf flour, buckwheat flour, sugar, and salt. Add the milk, eggs, and melted butter and whisk to combine. Let the crepe batter rest for at least 30 minutes at room temperature, or overnight in the fridge.

2. Make the filling. In a 12-inch skillet, warm the olive oil and butter over medium heat until the butter is melted, about 2 minutes. Add the shallots and cook, stirring occasionally until translucent, about 3 minutes more. Add the mushrooms, salt & pepper and cook, tossing occasionally until cooked through and beginning to brown, about 7 minutes more. Set cooked filling aside while you make the crepes.

3. Heat an 8-inch crepe pan or a nonstick skillet over medium heat. Drizzle in the olive oil and swirl the pan to evenly coat it with oil. Ladle in 1/3 cup crepe batter into the pan and swirl evenly to coat. Cook until bubbles form in the middle of the prep, about 2 minutes.

4. Use a spatula to carefully flip the crepe over. Once it is flipped, immediately add a slice of Robiola, a few leaves of parsley, and 1/4 cup cooked mushrooms onto the half of the crepe that is closest to you. Cook for 1-2 minutes until the filling is just heated through. Using your spatula, carefully fold the unfilled half of the crepe towards you, over the filled side. Slide the finished crepe onto a plate and fold in half again, forming a triangle.

5. At this point you can keep the finished crepes warm on a sheet pan in a low oven (250-300°F) until you’re ready to serve. I love warm crepes served with a healthy pat of salted butter to melt over top, a fried egg, a drizzle of hot sauce, and a sprinkle of parsley.

What’s Next?

Check out our next issue, featuring Heather’s Healthy Blueberry Muffin Breakfast Bread. It’s the perfect grab & go treat for a busy weekday!

Did you try this recipe? Let us know and share your photos and experience! Drop us a line or tag us on Instagram @flourcraft. And as always, feel free to spread the word by sharing this newsletter to spread access to healthy, tasty and gluten-free inspired meals for all.

Photo courtesy of Vanessa Seder, from Warm Your Bones. Copyright 2024.