Articles & Recipes

Buckwheat Crêpes with Pepper, Asparagus and Mushrooms

September 11, 2017

The desire to eat healthily, the wish to ward off cardiovascular diseases brought on by a diet high in animal fats, and even respect for the environment are pushing more and more people to turn vegetarian. This is the perfect recipe to get you started. It also makes a fabulous brunch or dinner!

Ingredients Makes 4 servings

2 cups buckwheat flour 500 mL
11⁄2 tsp sea salt 7 mL
3 cups water 750 mL
2 tbsp butter or olive oil, divided 30 mL
5 oz mushrooms, sliced 150 g
1 small onion, thinly sliced 1
12 spears asparagus, trimmed, cut in half 12
5 oz Gruyère cheese, shredded 150 g
Salt and freshly ground black pepper
4 eggs 4


  1. In a large bowl, combine flour and salt. Gradually pour in 21⁄2 cups (625 mL) water, mixing thoroughly with a wooden spoon, to obtain a thick batter.
  2. Beat well, lifting the batter often to incorporate air. Cover and refrigerate for at least 2 hours or for up to 1 day. Just before using, thin batter as necessary with remaining water until mixture is the consistency of thick oil.
  3. Heat a large skillet over medium-high heat. Ladle about 1⁄2 cup (125 mL) of batter per crêpe into skillet, swirling pan to thinly coat pan. Cook until bottom is golden and top looks dry, about 1 minute. Flip over and cook for 10 seconds. Transfer to a plate. Repeat, adjusting heat as necessary between crêpes.
  4. In a large skillet, heat half of the butter over medium-high heat. Sauté bell pepper, mushrooms and onion until mushrooms start to brown, about 8 minutes. Add asparagus and sauté until tender-crisp, about 5 minutes. Transfer to a bowl, stir in cheese and season with salt and pepper to taste.
  5. Add remaining butter to skillet and heat over medium-high heat. Fry eggs, sunny side up, until golden on the bottom and yolk is desired texture, 2 to 5 minutes. Season with salt and pepper to taste.
  6. Place crêpes on serving plates and divide vegetable mixture among them. Top each with a fried egg. Fold edges over slightly to cover filling, leaving center exposed.
For a more golden batter, add 1 or 2 eggs, 1 tsp (5 mL) honey or 1 cup (250 mL) milk in place of an equal volume of water. For taste, one can add up to 1 cup (250 mL) all-purpose flour in place of an equal volume of buckwheat. Adding 1 tsp (5 mL) oil will make the batter easier to handle.


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