Mushroom & ricotta crêpes
» SERVES 2
Despite its name, buckwheat is a seed and does not contain wheat or gluten. It’s full of protein, magnesium and B vitamins. In keeping with our philosophy of prepping as much as possible in advance, these crepes can be frozen and reheated. Try making a double batch and using them to make toasted crêpe wraps for lunch. For best freezing results, lay a sheet of baking paper between each one.
1 tbsp olive oil
1 shallot, finely chopped 1 tbsp butter
300g brown mushrooms, quartered
1 tsp coriander seeds
1 tsp sage leaves, finely chopped
1 tsp rosemary leaves, finely chopped
1 handful rocket leaves
1 tbsp chopped walnuts
3 tsp ricotta cheese
100g (¾ cup) buckwheat flour 2 eggs 250ml (1 cup) milk Butter, for frying
1 Put the olive oil and shallot in a medium frying pan and cook over medium heat for a few minutes. Add the butter, mushrooms, coriander seeds, sage and rosemary and cook gently for about 10 minutes, then add a few tablespoons of water to get the pan juices flowing.
2 While this is cooking, make the crêpes. Combine the ingredients in a bowl and whisk together.
3 Melt some butter in a medium frying pan.
4 Pour in a small amount of batter and spread evenly to cover the pan as thinly as possible. Cook until you see bubbles form, then flip the crêpe over. They take a few minutes each side. Repeat to make a second crêpe.
5 To serve, place a crêpe on each plate and divide the mushroom mixture between them on one half of each crêpe. Top with some rocket, walnuts and ricotta, then fold the crêpe over and serve.