Buckwheat Crepes with Mushroom and Chard Filling

These Buckwheat Crepes are filled with chard, mushrooms, goat cheese, and walnuts fro crunch. Vegetarian and gluten-free.

1 tablespoon olive oil
1/2 tablespoon unsalted butter
1 shallot, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1/2 pound cremini mushrooms, stems removed and thinly sliced
1/2 pound chard leaves (stems removed), washed, dried and sliced into 1/2 inch ribbons (about 6 cups)
1/2 cup walnuts, chopped
3 tablespoons fresh goat cheese
salt and pepper to taste
1/4 cup Pecorino Romano for sprinkling, optional
4 hard-boiled eggs for serving, optional

Buckwheat Crepes:
2 cups buckwheat flour
2 eggs
2 tablespoons unsalted butter, melted
2 cups milk (I used 2%)
1/2 cup water
1 teaspoon salt
1-2 tablespoons unsalted butter, divided, for cooking

View the full recipe at Nourishing Matters →