Buckwheat Crepes with Turkey and Mushroom Filling
- For the buckwheat pancakes
- 4 ounces Buckwheat flour
- 4 ounces Pastry flour
- 3 eggs
- 8 ounces milk
- 3 ounces water
- sunflower oil (to saute)
Preheat the oven to 70°C / 160°F. In a bowl, stir together the buckwheat and all-purpose flour, the eggs, milk and water, season with salt and whisk until creamy. Cover and let stand 30 minutes. (Adjust the consistency if necessary by adding more flour or water). Heat some oil in a nonstick skillet, pour a ladleful of batter into the hot pan, and gently swirl the pan until the batter covers the bottom in a thin layer. Cook over medium heat until lightly browned on the underside. Flip the crepe over and cook until the underside is lightly browned. Repeat with the remaining batter to make 12-16 thin crepes. Keep the finished crepes warm in the oven.
For the filling: Peel the shallots and chop finely. Clean the mushrooms and finely chop. Heat 2 tablespoons of oil in a pan and sauté the shallots gently. Add the ground meat and saute over medium heat stirring until crumbly. Add the porcini powder and saute 5-6 minutes, stirring constantly. Season well with salt, pepper and nutmeg.
Spread the filling on the crepes, sprinkle each with 1-2 tablespoons snipped chives and top with 1-2 tablespoons of creme fraiche. Fold the crepes into triangles, arrange on plates and serve immediately. Serve with a fresh salad.