Buckwheat Crepes with Mixed Mushrooms

Ingredients

1 cup (150 g) buckwheat flour
2 tsp baking powder
1 egg
1 1/2 cups (375mL) skim milk
2 tsp olive oil
500 g mixed mushrooms, sliced
2 spring onions, thinly sliced diagonally
2 garlic cloves, crushed
1/2 lemon, rind finely grated, juiced
1/4 cup finely chopped flat-leaf parsley
2 tsp coarsely chopped thyme
Crumbled feta, to serve

Method

Sift the flour and baking powder into a large bowl and make a well in the centre. Whisk the egg and milk in a jug to combine. Add to the flour mixture and whisk until smooth. Cover and set aside at room temperature for 15 minutes to rest.

Spray a 22 cm (base measurement) non-stick frying pan with olive oil spray and place over medium heat. Pour 1/4 cup (60mL) of the batter into the pan and swirl to coat the base. Cook for 1-2 minutes or until the crepe is dry on the surface and crisp around the edges. Turn and cook for 1 minute. Transfer to a plate and cover to keep warm. Repeat with the remaining batter to make 8 crepes, stacking the cooked crepes on the same plate.

Meanwhile, heat the oil in a medium frying pan over medium-high heat. Add the mushroom and cook, stirring occasionally, for 10 minutes or until just tender. Add spring onion, garlic, lemon rind, parsley and thyme. Cook, stirring, for 2 minutes or until aromatic. Remove from heat and stir in the lemon juice. Season.

Divide crepes among serving plates. Top with mushroom mixture and feta.

Serve with baby rocket leaves, lemon wedges, thyme sprigs and chopped flat-leaf parsley.

Credits: Coles

Photo Credits: Coles