These Savory Buckwheat Crepes Can Be Made Ahead — Get the Recipe

Suzanne Cupps, chef-owner of Lola’s restaurant in New York City, likes to store cooked crepes in the fridge so she can reheat them instead of making them to order

<p>Greg Dupree</p> Suzanne Cupps’ Buckwheat Crepes with Eggs, Ricotta and Mushrooms

Greg Dupree

Suzanne Cupps’ Buckwheat Crepes with Eggs, Ricotta and Mushrooms

Crepes might be daunting to some, but Suzanne Cupps wants to change that.

"Crepes are a bit technical, but the reality is you don't have to make them perfectly and they still taste good! Plus, they're quick to cook so even if you burn a couple, it's okay," says the the chef-owner of Lola’s restaurant in New York City.

Cupps calls crepes a "a blank canvas."

"If you don't like mushrooms, try these with Swiss chard or greens," she says. "You can also substitute the cheese for something like a cheddar or Swiss."

In this recipe “the buckwheat adds a nice nuttiness, mushrooms bring meatiness, and the ricotta balances it all out with the creaminess—it tastes delicious together.”

Best of all, a lot of this recipe can be prepped ahead of serving. "Cook your crepes ahead of time, stack them on a plate, wrap tightly and keep in the fridge overnight," says Cupps. "The next day, you can just reheat each crepe individually in a skillet instead of having to make them to order."

Related: Shaquille O'Neal's Turkey Sausage, Vegetable & Biscuit Breakfast Casserole Recipe

Suzanne Cupps’ Buckwheat Crepes with Eggs, Ricotta and Mushrooms

½ cup (2⅝ oz.) buckwheat flour

¼ cup (1⅛ oz.) all-purpose flour

1 Tbsp. maple syrup

⅔ cup whole milk, plus 2 Tbsp., divided

10 large eggs, divided

2 Tbsp. melted unsalted butter plus 2 Tbsp. at room temperature, divided

1½ tsp. kosher salt, divided

1 Tbsp. olive oil

6 oz. shiitake mushrooms, sliced

¾ tsp. black pepper, divided

½ cup (about 4 oz.) ricotta cheese

1. Place buckwheat and all-purpose flours, maple syrup, ⅔ cup milk, 2 eggs, 2 tablespoons melted butter and a ½ teaspoon salt in a blender; process until smooth, starting on low speed and slowly increasing to high, 1 to 2 minutes.

2. Heat a 10-inch nonstick skillet over medium low. Using a ladle, scoop batter into skillet; working quickly, lift skillet from heat and swirl batter evenly across bottom surface and slightly up the edges. Return to heat. Cook on one side until top is starting to look a little dry, 1 to 2 minutes. Gently flip crepe over using a small spatula. Cook until fully cooked through, 10 to 30 seconds; transfer to a plate. Repeat with remaining batter, wiping skillet clean between batches.

3. Add oil to the same skillet; heat over medium high. Add mushrooms; cook, stirring often, until well-browned, 5 to 7 minutes. Season with ¼ teaspoon salt, then transfer to a small bowl.

4. Wipe skillet clean and return to heat over medium. Whisk together ½ teaspoon pepper, 8 eggs, 2 tablespoons milk and ¾ teaspoon salt. Melt 2 tablespoons softened butter in skillet. Add egg mixture; cook, stirring constantly, until cooked to your liking, 2 to 3 minutes. Remove from heat.

5. Place 2 crepes on each plate. Spoon 1 tablespoon ricotta into the center of each; sprinkle with pepper. Top with scrambled eggs and mushrooms; fold crepes over.

Serves: 4
Active time:
 25 minutes
Total time:
 25 minutes

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