These Mushroom Ham Cheddar Buckwheat Crepes are so delicious that their fabulous flavors will wake you up!
Don’t you think it’s a strange way to describe this recipe? Well, not in my case. I’ve got a thing I’ve never shared with you. I’m a huge fan of a good sleep.
I mean it. I am ready to sleep every single second. You might have heard this joke: Once I’ve woken up, I’m already ready for a nap. It’s about me. Moreover, I created it. You know I’m a bit exaggerating, but I’m still a sleepyhead.
I’ve heard that with aging most of the people gradually start to decrease the hours of sleep they need. So far I haven’t felt that. I guess I’m not old enough.
I remember when I was single, I would go sleep at 8 p.m. quite often. What a beautiful time it was, right?! Then I met Andrey, and everything changed. I started to go sleep at 8.20 p.m, haha. In fact, at some point, I realized that my life was passing by because Andrey is a night person while I’m a morning one. That was the time I decided I would change it!
Surprisingly, it worked out. Today, I usually go sleep at around 1 a.m., sometimes later; sometimes, when I am totally fatigued, earlier. Being a morning person, I can easily wake up even having a 4-hour sleep and basically have a good productive day.
However, my ability to fall asleep everywhere didn’t change. I want to sleep in the car (That’s good I’m not a driver), in the gym, and while shopping (Those huge malls make me grouchy and sleepy). A few times I almost felt asleep in the movie theater, and those pictures weren’t boring at all! Talking about movies, it was almost impossible to watch a movie at home 10 years ago. I remember the first and last 15 minutes most of those movies I saw.
I’ve had a few situations when I prepared a delicious meal but couldn’t take any pictures cause all of a sudden I needed a nap! Just for the record: when I’m sleepy I may be contentious and irritable. Just for another record: when I just wake up after a nap, I might be grouchy too. It’s definitely a circle, folks!
I usually try keeping some blogger’s social life while commuting, but recently I’ve been opting for another 25-minute nap! Don’t judge me.
And sure I often feel I’d rather take a nap during my lunch time! Don’t you need that beautiful idea of having a siesta?
All right, let’s talk a little about these scrumptious Mushroom Ham Cheddar Buckwheat Crepes. I don’t need to describe them, do I? I am pretty sure you can easily imagine all these lovely flavors going on. Sauteed onions and cremini mushrooms mixed with the ham, thyme, and smoked paprika and then sprinkled with smoked cheddar. I chose buckwheat flour cause I thought they would be great with the savory stuffing. And they were. Lastly, this batter is enough for about 10 medium crepes, so you will have some extra crepes you can devour. What a lovely bonus, eh?
Yes, like I said, these palatable Mushroom Ham Cheddar Buckwheat Crepes are so good that their flavors will wake you up. So, make them, eat them…and then take a nice sweet nap! Because you deserve it!
Do you like taking a nap? What’s better: crepes or a good nap?
The fabulous savory flavors of these Mushroom Ham Cheddar Buckwheat Crepes will wake you up...or make you hungry...or both!
- 3 tablespoons buckwheat flour
- 2 tablespoons all-purpose flour
- 1,5 cups milk
- about 1/2 cup warm water or more as needed
- 2 eggs
- 1 tablespoon olive oil + some for greasing
- little pinch of sugar
- 10-12 cremini mushrooms, sliced
- 1 cup cubed lean ham
- 1 medium onion, sliced
- 2-3 garlic cloves, minced
- 2 tablespoons butter
- 1 tablespoon fresh thyme
- 1 tablespoon smoked paprika
- 1 cup grated smoked cheddar
- a little pinch of salt, optional
- To make the batter, sift the flour and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Incorporate the eggs, sugar, and olive oil and adjust the batter if necessary by adding more water. Let the batter stand for 10-15 minutes.
- Slightly grease the skillet and make the crepes as usual. Set aside.
- In a meanwhile, in a large pan melt the butter and saute the onions with garlic, 5 minutes.
- Add the mushrooms and cook about 7 minutes or until they are slightly golden.
- Add the ham, thyme, paprika, and salt if using. Cook for another 5 minutes.
- Preheat the oven to 180 degrees C (360 degrees F).
- Grab one crepe and place some stuffing (2-3 tablespoons depending the size) in the middle of it and sprinkle with the cheese. Transfer the stuffed crepes into a baking dish (dishes) slightly folding the edges. Bake in the oven for about 7-5 minutes or until the edges are crisp and the cheese is melted.