Name: Buckwheat crepes with mushrooms
Yield: 4
Ingredients: Crepes; 60 gm butter, melted; 3 eggs; 220 ml milk; 150 gm buckwheat flour (1 cup); 35 gm plain flour (¼ cup); Filling; 45 gm butter; 3 shallots, sliced; 2 cloves garlic, finely chopped; 1 kg assorted mushrooms, such as button, Swiss brown, field and oyster, sliced or quartered; 1 tbsp flat-leaf parsley, finely chopped; ½ lemon, juiced; 2 tbsp thickened cream; 120 gm fontina cheese, coarsely grated (1 cup)

Ingredients

Crepes

60 gm butter, melted

3 eggs

220 ml milk

150 gm buckwheat flour (1 cup)

35 gm plain flour (¼ cup)

Filling

45 gm butter

3 shallots, sliced

2 cloves garlic, finely chopped

1 kg assorted mushrooms, such as button, Swiss brown, field and oyster, sliced or quartered

1 tbsp flat-leaf parsley, finely chopped

½ lemon, juiced

2 tbsp thickened cream

120 gm fontina cheese, coarsely grated (1 cup)

Method

Main

1.Process melted butter, eggs and milk in a food processor until just combined, then add ½ tsp salt and buckwheat flour, and process, scraping down sides, until smooth.

2.Refrigerate batter for at least 20 minutes.

3.Stir batter and add extra milk, if necessary, to achieve the consistency of pouring cream.

4.Heat a 25cm crêpe pan or non-stick frying pan over medium-high heat, then brush with a little melted butter, add ¼ batter, and swirl pan to cover the base.

5.Cook crêpe until just set, then, using a metal spatula, turn and cook until light brown. Remove crêpe to a plate and repeat with remaining batter.

6.For mushroom filling, melt butter in a saucepan, add shallots and garlic and cook until soft, then add mushrooms and parsley and cook for 5 minutes or until tender.

7.Stir in lemon juice and cream, and season to taste with sea salt and freshly ground black pepper.

8.Fill crêpes with mushroom filling and some grated fontina and serve immediately.

Styling by Andy Harris