Buckwheat Crêpes with Mushrooms and Comté paired with Sautéed Spinach and Almonds

Whisk together all ingredients in a bowl until a smooth batter forms, then let it rest at room temperature for 15 minutes to hydrate the flours.

Clean and slice mushrooms, mince garlic, rinse spinach thoroughly, grate Comté cheese, and chop parsley for garnish, setting everything aside in separate bowls for efficient cooking.

Melt butter in a large skillet over high heat at 200°C, add mushrooms in a single layer, and cook undisturbed for 3 minutes until golden brown on the bottom; toss, add garlic, and cook for 2 more minutes until fragrant, then season with salt and pepper.

In a small dry skillet over medium heat at 160°C, toast almonds for 2–3 minutes, stirring frequently, until golden and fragrant, then set aside.

Heat a crêpe pan or non-stick skillet over medium-high heat at 180°C, add a small knob of butter to coat, pour a thin layer of batter, and swirl to spread evenly; cook for 2 minutes until edges are crisp and golden, then flip and cook for 1 more minute.

In a large skillet over medium heat at 160°C, heat olive oil, add spinach in batches, and sauté for 2–3 minutes until wilted and bright green, seasoning lightly with salt and pepper.

While crêpes are still in the pan, scatter grated Comté and a portion of sautéed mushrooms onto each; fold edges inward to form a square, leaving the center open, and let sit for 30 seconds to melt cheese, then garnish with parsley.

Toss toasted almonds into the sautéed spinach just before serving to add crunch and nutty flavor.