French · Lunch
Mushroom and Cheese Crepe Wrap (Gluten-Free)
A gluten-free crepe made from buckwheat flour, folded around sautéed mushrooms, melted Gruyère and a touch of cream. Finished with fresh thyme and cracked black pepper, this French-style wrap delivers an earthy, savory bite suitable for lunch or a light dinner.
$4
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
420Calories
18.2gProtein
21.7gFat
35.8gCarbs
4.2gSugar
6.1gFiber
511mgSodium
227mgChol
12.4gSat Fat
780mgPotassium
380mgCalcium
3.1mgIron
0.9mcgVitamin B12
3.8mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Whisk buckwheat flour, egg, whole milk and salt together until smooth, then rest 10 minutes for the flour to hydrate fully.
2
Sauté
Melt half the butter over medium heat, add shallot and cook 2 minutes until softened, then add mushroom and cook 5 minutes until browned.
3
Sauté
Stir thyme, cream and black pepper into the mushrooms, cook 1 minute over medium-low heat until the cream coats them.
4
Fry
Melt remaining butter in a 9-inch nonstick skillet over medium heat, pour batter and tilt to coat thinly, cook 2 minutes until edges lift and underside is golden.
5
Fry
Flip with a spatula and cook 1 minute until lightly speckled brown and dry in the center, scatter Gruyère over half, top with mushroom filling.
6
Assembly
Fold the crepe over the filling into a half-moon, then into a wedge, pressing gently so melted cheese holds it closed.
7
Plate
Transfer the folded crepe wrap to a plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.4 oz180g buckwheat flour
- 22 large eggs
- 2/3 cup160ml whole milk
- 15 oz426g mushroom
- 2 oz60g Gruyère cheese
- 4 tsp20g butter, divided
- 2 tbsp30ml heavy cream
- 2 tsp2 tsp fresh thyme leaves
- 22 small shallot
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
