I don't know how authentic the crepe recipe is but the consistency works really well. The key is to make sure there are no lumps so the crepes spread evenly when cooking. Buckwheat is a delicious nutty grain so go with it!
Of course you can remove the salmon if you want to make it vegetarian. And if you have eagle eyes, you'll notice some green in the picture. There was some extra sautéed swiss chard so I added it. But it isn't necessary and I didn't want to over-complicate the recipe.
Mushroom, Chèvre and Smoked Salmon Buckwheat Crepes
3 oz smoked salmon
1 tablespoon capers
1/2 lb cremini mushrooms, chopped
2 tablespoons olive oil
4 slices mozzarella or 1 cup grated
3 tablespoons chevre
2 avocados, cut in slices
aioli for garnish
1 cup flour
1/2 cup buckwheat flour
2 1/4 cups milk
2 tablespoons sour cream
Mix crepe batter and set aside. Saute mushrooms in olive oil until softened but still toothsome. Heat a flat skillet or grill pan over low heat for at least 20 minutes. Oil top lightly and pour 1/4 cup of batter in the center and using a ladle spread batter out into a circle; it will be about 7-8 inches in diameter. Allow to cook about 2 minutes and notice that air bubbles will pop as with pancakes. Flip carefully. Allow each side to cook slowly so as not to burn them. Once you flip the first crepe, place slice of mozzarella in the middle and spread around, add 1/4 of mushrooms, 1/4 of salmon, 1/4 of capers, and some crumbles of chèvre. Using the side of spatula, make indentations on either side of the circle, about 2 inches from edge, but do not cut all the way through. Then flip each side up to make a little envelope for the crepe bundle. Cover with a pot cover to allow cheese to steam and melt. When the mozzarella looks melted, remove from skillet and keep warm in the oven at 200 degrees and finish making the other crepes. Garnish with avocado and aioli if desired.