Servings: 0
Equipment
Non-stick skillet or crepe pan
Mixing bowls
Whisk
Saucepan (for mushrooms)
Ingredients
- For the Crepes:
- 1 cup buckwheat flour
- 2 large eggs
- 1 1/2 cups dashi broth can be made with kombu seaweed and bonito flakes or vegetable broth for a vegetarian version
- 1 tablespoon sesame oil
- For the Mushroom Filling:
- 2 cups mixed mushrooms such as shiitake, enoki, and oyster, thinly sliced
- 1 tablespoon soy sauce or tamari for a gluten-free option
- 1 tablespoon mirin
- 1 teaspoon grated ginger
- 2 cloves garlic minced
- 1 tablespoon sake
- 2 green onions finely chopped
- 1 tablespoon vegetable oil
- For Garnish:
- Sesame seeds
- Microgreens or finely sliced nori sheets
- Drizzle of truffle oil optional
Instructions
- Prepare the Crepe Batter:
- In a mixing bowl, whisk together the buckwheat flour, eggs, dashi broth, and sesame oil until smooth. Let the batter rest for about 30 minutes.
- Cook the Crepes:
- Heat a non-stick skillet or crepe pan over medium heat. Lightly brush with sesame oil.
- Pour a small amount of batter into the pan, swirling to spread thinly. Cook until edges begin to lift, then flip and cook the other side. Set aside.
- Prepare the Mushroom Filling:
- Add the mixed mushrooms and cook until they start to soften.
- Stir in the soy sauce, mirin, and sake. Cook until the mushrooms are glazed and the liquid is reduced.
- Remove from heat and stir in the green onions.
- Assemble the Crepes:
- Lay out the crepes and spoon the mushroom filling onto one half of each crepe.
- Fold the crepes to enclose the filling.
- Serve:
- Plate the crepes and garnish with sesame seeds, microgreens or nori, and a drizzle of truffle oil if desired.
- Garnish:
- Consider adding a side of pickled ginger or wasabi for an authentic Japanese touch.
Tried this recipe?Let us know how it was!
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06/10/2024 08:11 am GMT
