Buckwheat Crêpes with Mushrooms and Spinach

Prepare the crêpe mixture: In a blender, combine eggs, milk, and 2 tablespoons of melted butter to create a smooth base. Then, add the buckwheat flour and all-purpose flour, along with a small amount of salt. Blend until you achieve a uniform consistency. Cover the container and refrigerate for an extended period of time, ideally 8 hours or overnight.

Prepare the savory filling: In a large skillet over medium-high heat, melt 3 tablespoons of butter. Add sliced cremini and oyster mushrooms to the pan; cook and stir constantly until they reach a golden brown color, approximately 10 minutes. Next, add diced tomatoes and spinach to the skillet; cook and stir until the spinach has wilted, about 3-4 minutes. Remove the skillet from the heat.

Prepare the crêpes: In another large skillet over medium heat, melt 1 teaspoon of butter. Pour approximately 1/4 cup of the crêpe mixture into the hot skillet and immediately tilt and swirl the pan to evenly distribute the batter along the bottom. Continue cooking until the center is set and the edges begin to brown, about 3-4 minutes. Next, place a small amount of the prepared filling in the center of each crêpe, followed by 3 tablespoons of Gruyère cheese. Fold the crêpe in thirds over the filling, forming a triangle shape. Finally, sprinkle 1 tablespoon of Gruyère cheese over the top of each crêpe. Repeat this process to create the remaining crêpes, adding 1 teaspoon of butter for each one.