Chanterelles, buckwheat crepes & kale

Chanterelles, buckwheat crepes & kale

The New Nordic
Simon Bajada

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 their earthiness, while the salty sharp goat’s cheese lifts all the flavours.


Quantity Ingredient
salted butter, for frying


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


Quantity Ingredient
100g kale, roughly chopped
1 tablespoon salted butter
1/2 tablespoon rapeseed oil
300g chanterelle mushrooms, brushed clean, the larger ones torn in half
150g creamy feta or goat’s cheese


  1. First make the batter. Whisk the vegetable oil, milk, 310 ml 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.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, crumble some cheese over each crepe. Top with some of the kale and mushrooms, fold and serve.
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