Buckwheat Crêpes Filled with Mushrooms and Spinach

Instructions

1. 1

   Prepare the batter

   Whisk the buckwheat flour, eggs, milk, water, and 2 g of salt into a smooth, fairly thin batter. Let it rest for 10 minutes so the flour can absorb the liquid.

   
2. 2

   Heat the tomato sauce

   Heat 5 ml of olive oil in a small saucepan. Add the passata, balsamic vinegar, and 1 g of salt. Simmer gently for 8 minutes, stirring occasionally, then remove the pan from the heat.

   
3. 3

   Sauté the mushrooms and finish the filling

   Slice the mushrooms. Heat 10 ml of oil in a large frying pan and sauté the mushrooms over medium-high heat for 7–9 minutes, until browned and their liquid has evaporated. Add the finely chopped shallot and pressed garlic and stir for 2 minutes. Stir in the spinach and thyme; once the spinach has wilted, remove the pan from the heat. Let it cool slightly, then add the ricotta, grated cheese, lemon juice, 2 g of salt, and black pepper.

   
4. 4

   Cook the crêpes

   Lightly grease a nonstick pan about 24 cm in diameter with some of the oil for the crêpes. Over medium heat, cook 8 thin crêpes from the batter: pour about 60 ml of batter into the pan for each one, tilting the pan to spread it out, and cook for about 1 minute. When the edges are dry and the underside is lightly browned, flip the crêpe and cook for another 20–30 seconds. Use the remaining oil between crêpes as needed.

   
5. 5

   Fill and bake

   Preheat the oven to 190 °C. Spread the tomato sauce in a baking dish. Fill each crêpe with about one-eighth of the mushroom and ricotta mixture, roll it up, and place it seam-side down in the dish. Bake for 12–15 minutes, until the sauce is gently bubbling around the edges and the crêpes are heated through.