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    • 1 1/4 lbs Chanterelle mushrooms
    • 1 lb Cremini mushrooms
    • 1/2 cup Shallots
    • 6 sprigs Thyme


    • 8 Eggs, large

    Baking & Spices

    • 1 cup All-purpose flour
    • 1 cup Buckwheat flour
    • 1 1/2 tsp Salt, coarse
    • 1 Salt and freshly ground pepper, Coarse


    • 1 1/2 stick Butter, unsalted
    • 1 cup Creme fraiche
    • 3 1/2 cups Whole milk

    Beer, Wine & Liquor

    • 1/2 cup White wine, dry

    Whole Grain Goodness // Buckwheat Crepes with Mushroom Filling Recipe

    • NiSe78

      Buckwheat Crepes with Mushroom Filling from: Martha Stewart's Cooking School. *allow crepe batter to rest in the refrigerator for a minimum of 10 hours but overnight is best. Recipe makes 30+ crepes.

    • Holly Grail

      The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. Thaw completely before filling. The mushroom filling can be made two days ahead and stored in the refrigerator. When Martha made these crepes on Cooking School episode 404, she made a half recipe and finished each serving with a fried egg.

    • Patricia Dumar

      I saw this in "Open House at Martha's" in Martha Stewart Living December 2013.

    • Eileen Cammarata

      If Pinterest Planned Thanksgiving Dinner … | Living Blogs | Martha Stewart


      Buckwheat Crepes with Mushroom Filling Recipe #STORETS #Inspiration #Food

    • Nique Farrar

      Buckwheat Crepes with Mushroom Filling Recipe & Video | Martha Stewart

    • Martha Stewart Living

      Whole Grain Goodness // Buckwheat Crepes with Mushroom Filling Recipe

    • Sophie Doyle

      Buckwheat Crepes with Mushroom & Bacon Filling

    • Kristie Lynne

      Buckwheat Crepes with Mushroom Filling Recipe

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