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Buckwheat Crêpes with Sautéed Wild Mushrooms, Gruyère & Silky Soft-Scrambled Eggs
Recipe

Buckwheat Crêpes with Sautéed Wild Mushrooms, Gruyère & Silky Soft-Scrambled Eggs

Breakfast • France

Delicate buckwheat crêpes (galettes) are filled with buttery sautéed wild mushrooms, melted Gruyère, and luxurious soft-scrambled eggs, finished with chives and a touch of lemon for lift.

Why smarter

Buckwheat adds fibre and minerals, while eggs and Gruyère provide satisfying protein for a balanced breakfast. Using a restrained amount of butter and adding herbs and lemon builds flavour without needing heavy sauces.

Chef tip

For truly silky eggs, keep the heat low and pull the pan off the burner whenever they start to tighten—carryover heat finishes them. Aim for soft curds that still look glossy.

Soft line

Serve immediately while the eggs are still custardy and the cheese is just melted.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 90 g buckwheat flour 90.000 g buckwheat flour
2 30 g all-purpose flour 30.000 g all-purpose flour Helps structure; classic galettes can be 100% buckwheat
3 1/2 tsp fine sea salt 0.500 tsp fine sea salt
4 1 large egg 1.000 large egg For the batter
5 240 ml whole milk 240.000 ml whole milk
6 120 ml water 120.000 ml water Adjust for a thin, pourable batter
7 20 g unsalted butter, melted (plus extra for the pan) 20.000 g unsalted butter
8 300 g mixed wild mushrooms (chanterelles, oyster, or shiitake), cleaned and torn/sliced 300.000 g wild mushrooms
9 1 small shallot, finely minced 1.000 small shallot
10 1 small garlic clove, finely grated 1.000 clove garlic
11 1 tbsp olive oil 1.000 tbsp olive oil
12 30 ml dry white wine 30.000 ml dry white wine Optional but adds refined acidity
13 1 tsp fresh thyme leaves 1.000 tsp thyme
14 1 tsp lemon juice 1.000 tsp lemon juice To finish the mushrooms
15 Freshly ground black pepper black pepper
16 120 g Gruyère, finely grated 120.000 g Gruyère
17 8 large eggs 8.000 large eggs For soft scrambling
18 60 ml heavy cream 60.000 ml heavy cream For silky eggs
19 15 g unsalted butter 15.000 g butter For scrambling the eggs
20 1 tbsp finely sliced chives 1.000 tbsp chives To finish

Method

  1. Make the buckwheat batter: In a bowl, whisk buckwheat flour, all-purpose flour, and salt. Whisk in 1 egg, then gradually whisk in the milk and water until smooth and pourable (like thin cream). Whisk in the melted butter. Rest 20–30 minutes (or up to overnight in the fridge).
  2. Sauté the mushrooms: Heat olive oil in a wide pan over medium-high heat. Add mushrooms in an even layer and cook without moving for 2 minutes to brown, then toss and continue cooking until their moisture evaporates and edges are golden, 4–6 minutes.
  3. Season the mushrooms: Lower heat to medium. Add shallot and cook 1–2 minutes until softened. Add garlic and thyme for 30 seconds. Deglaze with white wine and reduce until nearly dry. Finish with lemon juice, black pepper, and a small pinch of salt; keep warm.
  4. Cook the crêpes: Heat a crêpe pan or nonstick skillet (20–24 cm) over medium and lightly butter. Stir batter, then pour in a small ladleful and swirl to a thin round. Cook until set and lightly browned underneath, 1–2 minutes; flip and cook 20–30 seconds. Stack on a plate and cover loosely to keep warm. Repeat to make 4 large crêpes.
  5. Soft-scramble the eggs: In a bowl, whisk 8 eggs with the cream and a pinch of salt. Melt 15 g butter in a small saucepan or nonstick pan over low heat. Add eggs and stir continuously with a silicone spatula, scraping the bottom and corners. Keep the curds small and glossy; pull off heat as needed to prevent firming. Cook 4–6 minutes until softly set and custardy, then season with black pepper.
  6. Assemble: Lay each crêpe on a warm plate. Sprinkle a quarter of the Gruyère in the centre; top with a quarter of the mushrooms, then a generous spoonful of soft-scrambled eggs.
  7. Finish and serve: Fold crêpes into neat squares or a loose wrap. Sprinkle with chives and serve immediately while the cheese is melting and the eggs remain silky.