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Chanterelles, Buckwheat Crepes and Kale

Food

This week Stockholm-based Australian photographer Simon Bajada brings us another culinary creation inspired by his second home – buckwheat crepes with chanterelle mushrooms and kale. A surprisingly simple recipe of rich autumnal flavours that takes ‘mushrooms on toast’ up a notch!

If chanterelles are hard to find, substitute a mix of any mushrooms, ideally including wild mushrooms if you can.

16th June, 2015
Simon Bajada
Tuesday 16th June 2015

In the autumn, golden chanterelle mushrooms are such a prized find in Nordic forests that they often overshadow the huge array of other fungi on offer. But I think rightly so: their sweet, nutty flavour is unique and delicious. Eating them simply fried in butter and parsley and piled on toast is a joy in itself.

For weeks of the year they pop up in the shadows of logs on the forest floor, at times in huge abundance. Many Nordic folk have secret spots they return to, to harvest them. If you are in luck, pick as many as you can manage and freeze any you aren’t going to eat at once; they will keep very well frozen for up to six months. In this recipe, the buckwheat crepes and kale enhance the earthiness of the mushrooms, while the salty sharp goat’s cheese lifts all the flavours.

Ingredients (Serves Four)

For the batter

  • 60ml vegetable oil, plus extra for frying
  • 190ml full cream whole milk
  • 3 large eggs
  • 310g buckwheat flour

Filling

  • 100g kale, roughly chopped
  • 1 tbsp salted butter
  • 1/2 tbsp rapeseed oil
  • 300g chanterelle or other wild mushrooms, brushed clean
  • 150g creamy fetta or goats cheese

Method

First make the crepe batter. Whisk the vegetable oil, milk, 310ml water and the eggs together vigorously in a large bowl. Gradually add the flour and a pinch of salt, whisking all the time, until well incorporated.

Chill in the refrigerator for 30 minutes.

While the batter is resting, make a start on the filling. Put the chopped kale in a bowl and pour over a kettle of boiling water. Leave for 3–4 minutes, then drain and pat dry.

To cook the crepes, heat a little butter in a frying pan. When it is foaming, pour in enough batter to create a thin layer on the base of the pan. Lift, tilt and rotate the pan so that the batter forms an even, very thin layer. Cook for 30 seconds–1 minute, until bubbles start to appear on the surface and the edges are solid and easy to lift up with a spatula. Flip over and continue cooking for the same amount of time. Stack the cooked crepes on a plate covered with a clean dry tea towel (dish towel), while you cook the rest. Keep covered while you finish the filling.

Heat the butter and rapeseed oil for the filling in a large frying pan. Add the kale and mushrooms and season. Sauté for a few minutes, until the kale just starts to wilt and the mushrooms are starting to soften.

To serve, crumble some cheese over each crepe. Top with some of the kale and mushrooms, fold and serve.

The New Nordic by Simon Bajada is published by Hardie Grant and available here for $49.95.

The New Nordic by Simon Bajada is published by Hardie Grant and available here for $49.95.

The Design Files acknowledge the Traditional Custodians of the lands on which we work, the Wurundjeri people of the Kulin Nation. We pay our respects to Elders past and present.

First Nations artists, designers, makers, and creative business owners are encouraged to submit their projects for coverage on The Design Files. Please email bea@thedesignfiles.net