Vegetarian mushroom crepe

To make the crepe batter

Make the buckwheat batter by mixing together 500 g of buckwheat flour, 1 L of water and 15 g of coarse salt in a bowl. Whisk the pancake batter well to incorporate air into the mixture and create bubbles.

Let the batter stand for a few hours before cooking.

To make the filling

Wash and thinly slice the mushrooms. Fry them in a little fat until brown.

Grate the Comté cheese.

Cooking the crepes

Cook the buckwheat crepes on an electric crepe maker or a gas crepe maker preheated to 210°C-230°C. Flip the pancake over as soon as the edges start to curl up, and finish cooking for a few seconds on the other side.

On the lighter side, add an egg and cheese to the buckwheat crepe. Fold, then butter the folds and arrange some thinly sliced mushrooms and sprouted seeds around the egg just before serving.

Tip : add some finely chopped parsley to some melted butter and brush over the folds of the crepe.