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Savory Buckwheat Crepes with Mushrooms and Swiss

Savory Buckwheat Crepes with Mushrooms and Swiss

By Elizabeth Stark

I spent my junior year of college in France and probably ate somewhere in the range of a trillion crepes. I started out on sweet crepes, but once I’d exhausted the possibilities, I moved on to savory crepes. I wish I’d started sooner. A savory crepe is a great lunch option and nice change of pace from sandwiches (not to put down sandwiches, which I love). The thinness of the crepe really allows the fillings to take over the dish, even fillings that can be sort of quiet like sauteed mushrooms. In fact, even though this crepe had just mushrooms and Swiss cheese, it was a revelation. Other excellent savory crepe fillings include spinach and ham, or just sauteed greens and cottage cheese.

Savory Buckwheat Crepes with Mushrooms and Swiss

makes 8 crepes


  • 8 buckwheat crepes (get the simple recipe here)
  • 1 tablespoon butter
  • 8 oz. crimini mushrooms, wiped clean, stems removed, and sliced
  • 1/2 cup Swiss cheese, sliced very thin
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh squeezed lemon juice
  • 1/2 teaspoon salt
  • pepper to taste


  1. In a large skillet, heat the butter over medium-high heat. Add the mushrooms, zest, lemon juice, salt, and pepper. Saute for several minutes until the mushrooms have wilted and browned slightly.
  2. To assemble the crepe, warm the crepe over medium heat in a large skillet. Flip the crepe and arrange the cheese in the center. When it has melted a bit, add a few tablespoons of mushrooms. Remove from heat and fold the crepe into thirds.
  3. Serve as is, or with a light side salad.