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Buckwheat Crêpes with Wild Mushrooms and Gruyère
Ingredients
  • ¾ cup buckwheat flour
  • 2 large eggs, beaten
  • 1 ⅓ cups milk
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 2 medium shallots, thinly sliced
  • 16 ounces mixed wild mushrooms, thinly sliced
  • Sea salt
  • 2 large garlic cloves, minced
  • ¼ cup white wine
  • 2 cups coarsely grated Gruyère cheese
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