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Buckwheat crepes with mixed mushrooms

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Enjoy a comforting savoury breakfast with these gluten-free buckwheat crepes. They’re delish for lunch, too. 

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, + 15 mins resting time
Buckwheat crepes with mixed mushrooms

Ingredients

  • 1 cup (150g) buckwheat flour
  • 2 tsp baking powder
  • 1 Coles Australian Free Range Egg
  • 1 1/2 cups (375ml) skim milk
  • 2 tsp olive oil
  • 500g 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 fetta, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    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 mins to rest.

  2. Step 2

    Spray a 22cm (base measurement) non-stick frying pan with olive oil spray and place over medium heat. Pour ¼ cup (60ml) of the batter into the pan and swirl to coat the base. Cook for 1-2 mins or until the crepe is dry on the surface and crisp around the edges. Turn and cook for 1 min. 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.

  3. Step 3

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

  4. Step 4

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

Recipe tip

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

COOK. STORE. SAVE.
Clever storage: You can make these crepes up to 2 days ahead. Cover in plastic wrap or foil and store in the fridge until needed.

Buckwheat crepes with mixed mushrooms

Buckwheat crepes with mixed mushrooms
  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, + 15 mins resting time
Ingredients
  • 1 cup (150g) buckwheat flour
  • 2 tsp baking powder
  • 1 Coles Australian Free Range Egg
  • 1 1/2 cups (375ml) skim milk
  • 2 tsp olive oil
  • 500g 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 fetta, to serve
    Description

    Enjoy a comforting savoury breakfast with these gluten-free buckwheat crepes. They’re delish for lunch, too. 

    Method
    1. Step 1

      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 mins to rest.

    2. Step 2

      Spray a 22cm (base measurement) non-stick frying pan with olive oil spray and place over medium heat. Pour ¼ cup (60ml) of the batter into the pan and swirl to coat the base. Cook for 1-2 mins or until the crepe is dry on the surface and crisp around the edges. Turn and cook for 1 min. 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.

    3. Step 3

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

    4. Step 4

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