Buckwheat Crepes with Mushrooms and Truffle
These stuffed buckwheat crepes make a simple yet special dish for brunch, lunch or dinner. Our Special Mushroom Blend contains a delicious combination of shiitake, chanterelle, morel, porcini, oyster...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shop.woodlandfoods.com.
Ingredients
- 5 Tablespoons Unsalted Butter, divided, plus more for frying crepes
- 2 Cups Whole Milk
- 15 Large Eggs, divided
- 1 Tablespoon White Sugar
- 1/4 Teaspoon Kosher Sea Salt Flakes
- 3/4 Cup All-Purpose Flour
- 1/2 Cup Buckwheat Flour
- 2 Shallots, minced
- 4 Ounces Dried Special Mushroom Blend, rehydrated and rinsed
- 2 Tablespoons Black Summer Truffle Peelings
- Ground Black Peppercorns Dustless
- 3 Cups Shredded Gruyere Cheese
- Finely Chopped Fresh Parsley
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