Buckwheat Savory Crepes

Before the pandemic our little family used to love going to the farmers market at Lake Shore in Oakland. We loved ordering crepes from one of the stands for breakfast and had missed them over the past year and a half. My daughter reminded me of them one day, after looking in a kids cookbook I'd gotten for her, and we decided to recreate them as best as we could. Happy to report, then turned out GREAT! 

 Ingredients for Crepe batter:

• 1 cup milk
• 1/3 cup water
• 3 large eggs
• 1/2 tsp salt
• 2/3 cup buckwheat flour
• 1/2 cup all purpose flour
• 3 Tbsp canola oil

Filling ingredients:

• 2 green onions (scallions), finely chopped  
• 1 container of white or brown mushrooms, thinly sliced
• butter for cooking (1/2 stick)
  
• 8 oz of shredded mozzarella
• 8 oz of shredded cheddar
• 1 cup diced tomatoes
• Salt
  

Directions: 

1. Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. (even half an hour is fine)
2. While batter is sitting, prep & gather filling ingredients.
3. Saute mushrooms in 2 batches with 1 tsp of butter over medium high heat till juices released and browned. Set aside.
4. When ready to make crepes to serve, place a seasoned 7- or 8-inch crêpe pan (or large frying pan) over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. (I like to use a 1/4 measuring cup) 
5. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. 
6. Turn and begin to add filling. 
• Sprinkle cheese mixture in an even layer around crepe, approx. 1/3 cup.
•  Add row of cooked mushrooms along center, approx. 1/4 cup
• Sprinkle on green onions along center, approx. 1 Tbsp
• Add diced tomatoes along center row, approx. 2 Tbsp
• Sprinkle a pinch of salt down the center
  
7.  Once cheese has melted, fold one side over center, and then other side over that
8.  Serve and enjoy!