Savory Buckwheat Crêpes with Wild Mushroom Ragout and Herbed Crème Fraîche

In a blender, combine 3/4 cup buckwheat flour, 1/4 cup all-purpose flour, 2 large eggs, 1 cup milk, 1/4 cup water, 1 tablespoon melted butter, and 1/4 teaspoon salt. Blend until smooth, about 30 seconds. Transfer to a bowl, cover, and let rest for 10 minutes.

Meanwhile, prepare the herbed crème fraîche by combining 1/2 cup crème fraîche with 1 tablespoon each of chopped chives, tarragon, dill, 1 teaspoon lemon zest, and a pinch of salt and pepper. Mix well and refrigerate until ready to serve.

For the mushroom ragout, clean and slice 12 ounces of mixed wild mushrooms. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 diced shallots and sauté for 2 minutes until translucent.

Add 2 minced garlic cloves and 1 tablespoon fresh thyme leaves to the skillet, sauté for 30 seconds until fragrant. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown.

Pour in 1/4 cup white wine to deglaze the pan, scraping up any browned bits. Cook until the liquid is reduced by half, about 2 minutes. Season with salt and 1/2 teaspoon black pepper. Keep warm.

Heat a 10-inch non-stick skillet or crêpe pan over medium heat. Brush lightly with remaining melted butter. Pour about 1/4 cup of batter into the center of the pan, quickly tilting and swirling to spread into a thin, even layer.

Cook the crêpe for about 1-2 minutes until the edges become golden and start to curl up. Flip and cook for another 30-45 seconds. Transfer to a plate and repeat with remaining batter to make 8 crêpes total.

To serve, fold each crêpe into quarters, arrange two on each plate, and top with a generous spoonful of mushroom ragout. Add a dollop of herbed crème fraîche, sprinkle with remaining chives, and garnish with microgreens.