High in Fiber

Buckwheat Crepes with Turkey and Mushroom Filling

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(1 vote)
Buckwheat Crepes with Turkey and Mushroom Filling
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40 min.
ready in 1 hr 35 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie684 cal.(33 %)
Protein38 g(39 %)
Fat41 g(35 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.6 μg(13 %)
Vitamin E14.8 mg(123 %)
Vitamin K36.2 μg(60 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.8 mg(73 %)
Niacin22.2 mg(185 %)
Vitamin B₆0.7 mg(50 %)
Folate79 μg(26 %)
Pantothenic acid3.2 mg(53 %)
Biotin35.2 μg(78 %)
Vitamin B₁₂1.5 μg(50 %)
Vitamin C8 mg(8 %)
Potassium969 mg(24 %)
Calcium160 mg(16 %)
Magnesium54 mg(18 %)
Iron3.2 mg(21 %)
Iodine32 μg(16 %)
Zinc3.7 mg(46 %)
Saturated fatty acids14.1 g
Uric acid195 mg
Cholesterol254 mg
Complete sugar5 g


For the buckwheat pancakes
4 ozs Buckwheat flour
4 ozs Pastry flour
3 eggs
8 ozs milk
3 ozs water
sunflower oil (to saute)
For the filling
2 shallots
10 ozs Chestnut mushroom (Dark mushrooms)
14 ozs Ground turkey
1 tsp Dried-porcini powder
freshly ground peppers
freshly grated Nutmeg
7 ozs Crème fraiche
1 bunch Chives (thinly sliced)
vegetable oil
How healthy are the main ingredients?

Preparation steps


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.