Gluten-Free Buckwheat Crepes with Mushrooms and Asparagus | RICARDO
If mom is gluten intolerant, you know what you're cooking for Mother's Day brunch this year!
Keywords
- buckwheat
- buckwheat recipes
- buckwheat crepes
- gluten-free
- gluten-free recipes
- gluten-free crepes
- mother's day
- mother's day brunch
- brunch recipes
- eggs
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Ingredients
- ¾ cup (115 g) buckwheat flour
- 1 ½ tsp sugar
- ¼ tsp salt
- 1 ¼ cups (310 ml) water
- 1 egg
- Butter, for cooking
- 3 tbsp (45 ml) water
- ½ lb (225 g) large green asparagus, trimmed and thinly sliced on an angle
- ½ lb (225 g) white mushrooms, thinly sliced
- 3 tbsp butter
- ½ cup (50 g) sharp cheddar cheese shavings
- 4 eggs
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