from Stephanie March originally published in The Rake Magazine Jan. 2008

For Crêpes:
1 c. buckwheat flour
1/4 c. all-purpose flour
1/2 tsp. salt
1-1/2 c. milk
4 eggs
1/4 c. melted butter (plus a touch for the pan)

For filling:
3 T. butter
2 c. chopped baby portabellas
2 T. freshly chopped thyme
Shredded Gruyère

Sift flours and salt together in a medium bowl. Slowly whisk in milk until blended. Whisk in eggs until smooth, then stir in melted butter. Cover and chill batter for at least two hours, giving it a quick stir before using.

Heat a non-stick skillet over medium-high heat. When pan is hot, brush lightly with a little melted butter. Lifting pan from the heat, pour in just enough batter to cover the bottom of the pan and swirl to coat the surface. When the cake firms up, loosen the edges and flip. After a few seconds, transfer crêpe to a warmed baking dish in a 200-degree oven.

Meanwhile, sauté mushrooms in butter with thyme until deep brown and soft. Add salt and pepper to taste.

Place crêpe in a clean pan over medium heat. Top with shredded gruyère, and remove just as cheese is melting. Top one half with a spoonful of mushrooms and gently fold closed.