Buckwheat Crêpes with Mushrooms, Brie and Thyme

Buckwheat Crêpes with Mushrooms, Brie and Thyme | Ginger & Toasted Sesame

In the past few days the weather has cooled considerably and I’ve need a light jacket in the mornings and evenings when outside. Fall has arrived! Despite having an unseasonably cool summer here in the DC area I’ve eagerly anticipated the first signs of fall. Fall is my favorite season both here and in Korea. Cooler weather, a more relaxed pace of life, my favorite dishes and the leaves changing are all reasons I love fall. In Korea it was a short sigh of relief after the long and stifling monsoon season filled with unbearable humidity and unrelenting rain and a gentle period before the long winter with cutting Siberian gusts coming off the Han River.

Buckwheat Crêpes with Mushrooms, Brie and Thyme | Ginger & Toasted Sesame Buckwheat Crêpes with Mushrooms, Brie and Thyme | Ginger & Toasted Sesame

The fall also makes me think of heartier, earthier dishes like this buckwheat crêpe filled with mushrooms and brie. Buckwheat flour is one of my favorite alternative flours. It’s gluten free and has a slight nutty, earthy flavor. One of my favorite Korean dishes, jeon, is a savory pancake-like dish typically made with a variety of vegetables. The version I like best is made with buckwheat flour. That’s how I was first introduced to this tasty wheat alternative. For this dish mushrooms are carefully cooked in some butter and oil with plenty of room so that they brown and don’t steam (don’t follow the photo below; I actually sautéed the mushrooms in three batches). The brie was set out to come to room temperature so that it would be creamy and spreadable in the crêpe. Seasoned with thyme, salt and pepper, the filling is wrapped in a buckwheat crêpe. I think this dish could also benefit from a runny egg on top to add a bit of richness if you’d like. I enjoyed mine with a side of cherry tomatoes from my CSA and some nice red wine.

Buckwheat Crêpes with Mushrooms, Brie and Thyme | Ginger & Toasted Sesame

Buckwheat Crêpes with Mushrooms, Brie and Thyme
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 cup buckwheat flour
  • 3 tablespoons of melted butter
  • 2 eggs
  • 1½ cup of whole milk
  • 1 teaspoon of salt
  • 1 tablespoons of butter
  • 1 tablespoons of vegetable oil
  • 4 cups of sliced mushrooms
  • 2 teaspoons of fresh thyme
  • 5 ounces of brie
  • black pepper
Instructions
  1. In a large bowl mix the buckwheat flour, ½ teaspoon of salt, 2 tablespoons of melted butter, eggs and milk until smooth. Cover and let it sit in the fridge for at least 30 minutes (it can sit overnight).
  2. Melt 1 tablespoon of butter and 1 tablespoon of vegetable oil in a large frying pan over medium heat. Sauté the mushrooms until brown. Don't crowd the pan so that the mushrooms brown and don't steam. You may need to do this in several batches. Add more oil and butter if the pan gets too dry.
  3. Season the mushrooms with half a teaspoon of salt and 1 teaspoon of fresh thyme.
  4. In clean 10 inch nonstick pan or crêpe pan, use a paper towel to grease the pan with a some of the melted butter lightly.
  5. Pour in ¼ cup of the batter, swirling the pan to create a thin layer on the bottom of the pan.
  6. Cook until it lifts easily from the pan and flip. Cook both sides until lightly brown but not too mud (or it will get too crispy and won't be pliable). Cook until all the batter is gone (this should yield at least 8 crêpes).
  7. Layer the middle of each pancake with thin slices of the brie, top with about an eighth of the mushrooms, and sprinkle with some more fresh thyme. Fold the sides over to the middle.
  8. Serve with a fresh salad or sliced tomatoes.

 

Fresh Tomato and Goat Cheese Mousse Tart + Goodbye Nabi

Fresh Tomato and Goat Cheese Mousse Tart | Ginger & Toasted Sesame

The scorching hot weather of the past week seems to be the last gasp of summer. With it came what I expect to be some of the last tomatoes that will come in my weekly CSA. The tomatoes this season have been truly gorgeous and I think that having invested a share in a farm and seeing the progression week to week has really made me appreciate the seasonality of fruits and vegetables. Every time I make a meal of this produce I think of where it came from, Waterpenny Farm in Rappahannock County, Virginia and all the work and care the farmers took to bring this to my table. It makes me feel grateful and humbled.

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Fire, Flour & Fork – A Gathering For the Food Curious

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Although I do not live in Richmond, VA any more I try to keep myself updated on the restaurant scene there as much as possible through the recommendations of friends, blog posts and Twitter. Through Twitter I found out about a new event to be held in Richmond during the first weekend of November called Fire, Flour & Fork. This event is held over four days and features highly curated dining and culinary events from meals prepared by celebrated chefs from the Richmond region to viewings of films, demonstrations of cooking techniques and the presentation of food products and ingredients. Its mission is not only to educate and inform attendees of all that the Richmond region has to offer in terms of food, but also to raise money for the many non-profit organizations that serve the Richmond community. Each ticketed lunch or dinner has a non-profit beneficiary so are you able to sample the cuisine of central Virginia and also help raise funds for some great causes.

I’m excited to spend this food-filled weekend in Richmond checking out some interesting events, especially on Saturday, November 1st which is slated to have the most attendees. There are four time slots and several sessions to choose from covering a wide range of topics. It took a lot of time to decide which four events I will attend and I went back and forth for a while, asking a few friends which events they’d attend. I’m confident that no matter what events you choose to attend you’ll walk away having learned a lot and with a greater appreciation for the craft of producing great food and drinks.

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Korean Style Skirt Steak + First Blogiversary

Korean Style Skirt Steak-15

Today marks the first anniversary of the start of Ginger and Toasted Sesame. My very first post was published on August 11, 2013. It seems that this past year has flown by so quickly and it’s difficult to remember the place I was in last year. I had moved back home after living in Seoul, Korea for five years and I was dealing with reverse culture shock, a painful and prolonged break up, unemployment and a general sense of feeling utterly lost and directionless.

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30

Birthday | Ginger & Toasted Sesame

I turned 30 on Sunday. I got the best well wishes, cards and presents a person could ever hope for- including the new Instax camera pictured above. All the photos are from brunch with my family or my birthday celebration in DC on Saturday night. We started the night at Mandu and ended the night at Muzette for a night of Korean style karaoke. We drank sojutinis and sipped (or shot) way too much whiskey. It was so fun and everyone partook in the singing and dancing.

My heart wants to explode with all the love I have for these people! My brother flew in from Orlando and various friends took buses, trains and drove hours to come be with me to celebrate the big 3-0. Thank you, thank you, thank you!

Ginger Paloma

Ginger Paloma-1

My parents are in the process of trying to sell their house and as a result, they are getting rid of the things that filled that house. From the bar in the basement I happily inherited a bottle of Patron and as soon as I brought it home I thought of all the ways I like to consume tequila (taking shots is not one of them). I thought of my two favorite mixers for alcohol- grapefruit juice and club soda and I thought of the paloma cocktail. I wanted to give the cocktail a special something extra and I also realized that I do not have a single recipe on this blog that involves ginger- very strange considering it’s one of my favorite ingredients and it’s the beginning of this blog’s name!

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Food Adventure in NYC: Smorgasburg

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I enjoyed this beautiful view of Manhattan from a college campus on the edge of the Hudson River in Hoboken, New Jersey. I was on a bluff overlooking the river in a relatively empty, green park, taking in the striking skyline on such a sunny summer day. It wasn’t too hot and a nice breeze was coming off the water as we tried to take frame after frame of ourselves, testing out the remote shutter release on my camera with very little success. Selfies taken with DSLRs are not very practical, I learned. Sometimes you need to give into the practicality of the smart phone. I didn’t take very many photos last Saturday as I enjoyed watching three World Cup games (Uruguay and England both lost- terrible disappointments!) and several pints.

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