nordic

Swedish Buckwheat Crepes with Mushroom Skagen Style Filling

This dish pairs buckwheat flour with mushrooms, sliced, whole milk and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Medium

Balanced Vegetarian High satiety Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

67 g Carbohydrates

30 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g buckwheat flour 188 kcal
150g whole milk 92 kcal
50g egg 72 kcal
220g mushrooms, sliced 48 kcal
150g skyr (icelandic yogurt) 92 kcal
18g butter 129 kcal
10g Dijon mustard 7 kcal
10g lemon juice 3 kcal
6g fresh dill, chopped 2 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

buckwheat flourwhole milkeggsaltblack pepper
Whisk buckwheat flour, milk, egg, salt, and black pepper into a smooth batter; rest 10 minutes.
mushroomsbutter
Slice mushrooms. Saute mushrooms in half the butter over medium-high heat until browned, 6-8 minutes; cool slightly.
mushroomsskyr (icelandic yogurt)Dijon mustardlemon juicefresh dillsalt
Mix sauteed mushrooms with skyr, Dijon mustard, lemon juice, and dill; taste and adjust salt.
butter
Heat a nonstick pan and melt remaining butter. Cook 2 thin crepes, about 1 minute per side, using all batter.
mushrooms
Fill crepes with the mushroom mixture and fold.
fresh dill
Serve warm with extra dill on top if desired.