Savory crêpe with chanterelle and spinach filling

Savory Crêpe

Makes 6-7 crepes

2 eggs
1,5 dl buckwheat flour
2,5 dl milk
1 tbsp salt
50 g butter

Melt the butter. Mix all ingredients together until the batter is smooth. Add more milk if the batter feels too thick it should be a bit thinner than regular pancake batter.

Tip: Buckwheat batter tends to thicken if left to rest for a while so you might need to add a little more milk at the end.

Filling

1 liter chanterelles
200 g fresh spinach
1 tub (150g) creme fraiche
1 tbsp mayonnaise
2 tsp garlic powder
1 tsp cayenne pepper
salt and black pepper to taste
olive oil

Start by boiling the spinach for 1–2 minutes, then transfer it to an ice bath to keep it crisp and prevent it from getting soggy (about 2–3 minutes). Remove the spinach from the ice bath, and season with salt, pepper, and a splash of olive oil.

Fry the chanterelles in a crepe pan, adding salt and pepper. Cook until they soften, about 5–7 minutes.

Mix the creme fraiche, mayonnaise, garlic powder, cayenne pepper, salt, and pepper. Assemble the crepe as shown in the picture!