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

• 60 g buckwheat flour⇄
• 30 g almond flour⇄
• 1 unit large egg⇄
• 150 ml water⇄
• 2 g salt⇄

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.

💡 Resting the batter ensures the crêpes are pliable and less likely to tear when folding.

• 200 g mixed mushrooms (chanterelle, button, oyster)⇄
• 1 clove garlic⇄
• 400 g fresh spinach⇄
• 40 g slivered almonds⇄
• 80 g Comté cheese⇄
• 10 g fresh parsley⇄

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.

💡 Prepping all ingredients now saves time during active cooking and keeps the workflow smooth.

• 30 g butter⇄
• 200 g mixed mushrooms⇄
• 1 clove garlic⇄
• 2 g salt⇄
• 1 g black pepper⇄

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.

💡 Avoid stirring initially to achieve a deep, caramelized sear on the mushrooms.

• 40 g slivered almonds⇄

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.

💡 Watch closely as almonds can burn quickly—remove from heat as soon as they turn golden.

• 15 g butter⇄

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.

💡 The first crêpe is a test—adjust heat or butter amount if it sticks or cooks unevenly.

• 15 ml olive oil⇄
• 400 g fresh spinach⇄
• 1 g salt⇄
• 0.5 g black pepper⇄

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.

💡 Cook in batches to avoid overcrowding, which can make the spinach soggy instead of tender.

• 80 g Comté cheese⇄
• 10 g fresh parsley⇄

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.

💡 Folding in the pan uses residual heat to melt the cheese evenly without overcooking the crêpe.

• 40 g slivered almonds⇄

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

💡 Add almonds at the last moment to preserve their crisp texture.