Buckwheat crepes with Creamy Garlicky Herby Mushrooms, Parsley, and a Fried Egg
Mushrooms have to be one of my favourite nutritionally dense plant foods to cook with. Not only are they delicious and a great plant source of vitamin D, but they contain incredible immune-modulating and prebiotic compounds called beta-glucans which can help our body become more robust against infection and fuel the growth of beneficial gut microbes. So what better way to enjoy them than on a crepe this pancake day. Topped with a fried egg to boost that protein intake! If you’re vegan simply swap butter for coconut oil and omit the egg.
Servings: 4 Pancakes
Ingredients
Buckwheat crepes:
100g wholemeal buckwheat flour
pinch of salt
1 egg
300ml milk of choice (cows, oat, almond etc)
drizzle oil, for pan
50g melted butter
Topping:
knob of butter or 1 tbsp olive oil1 small shallot, peeled and diced
2 cloves garlic, crushed
2 tsp fresh thyme leaves or dried thyme
400g chestnut mushrooms, roughly chopped into quarters
small bunch fresh parsley, roughly chopped
2 tbsp Greek or coconut yogurt
salt and pepper
4 eggs
toasted pumpkin and sunflower seeds
Method
1. In a large mixing bowl, add the flour and salt and combine using a wooden spoon
2. Make a well in the middle of the flour, break in the egg and add half of the milk. Using a whisk, beat until a smooth paste is formed.
3. Whisk in the remaining half of the milk to reach a thin batter. Set aside (or cover and put in the fridge overnight if making the next day).
4. Meanwhile make the mushroom mixture. Heat the knob of butter in a large frying pan and add the shallot and garlic. Cook for 5 minutes over medium heat being careful not to burn the garlic.
5. Next add the herbs, fry for 1 minute then add the mushrooms. Drizzle over a little olive oil or extra butter if the pan feels dry.
6. Once the mushroom are just cooked, stir through the parsley and yogurt to form a creamy herby mixture. Taste for salt and pepper and set aside ready to be quickly heated up when the pancakes are all ready.
7. For the pancakes, lightly oil a non-stick pan and set over medium-high heat so it gets nice and hot.
8. Give the batter a good whisk as it’s been sitting for a while, then stir in the melted butter.
9. Using a small ladle or large spoon, pour in the batter and tilt the pan to allow it to reach the edges.
10. Turn the heat down slightly and cook for 2-3 minutes, using a spatula to loosen the edges making it easier to flip.
11. At this point, crack your eggs into a separate frying pan and cook to your desired consistency. Reheat the mushroom if they have cooled.
12. Flip the pancake over and cook the other side for 1-2 minutes.
13. Repeat for each pancake, keeping them warm under some kitchen foil if necessary.
14. Serve each pancake topped with the creamy mushrooms, a fried egg and a generous sprinkling of toasted seeds.
