Cream Cheese Coffee Cake
![cooktime]()
Cooking time20 min![preparation time]()
Prep time10 min![servings]()
ServingsPortions 4
For the buckwheat crêpes:
- ½ cup milk or water
- ½ cup buckwheat flour
- 1 egg
- 1/2 tsp salt
For the mushroom Filling:
- 1 pack Violife Just Like Cheddar shreds
- 1 pack Violife Just Like Cheddar slices
- 17 oz sliced mushrooms of choice, we used brown mushrooms
- 1 shallot, minced
- 2 tbsp oil
- 1 clove of garlic, minced
- 1 sprig of fresh rosemary
- A dash of freshly ground black pepper
- 1 bunch of Fresh scallions for garnishing, sliced finely
- In a large mixing bowl, whisk together the buckwheat flour, water, egg and salt. Cover and let sit for at least 30 minutes at room temperature.
- To make the filling heat the oil in a non-stick pan over medium heat. Add the shallot and garlic, and sauté for about 2 minutes. Add the mushrooms and cook for another 3-5 minutes. Sprinkle with rosemary and freshly ground pepper and remove from heat and cover to keep warm.
- To make the crepes, stir the batter again, it should be thicker by now.
- Heat a non-stick pan over medium heat. Once hot, add about one tablespoon of oil and pour in a ladel of the batter and spread evenly across the pan.
- Cook for 2-3 minutes and flip. Place a slice of Violife in the center of the crepe. Add 2 tablespoons of the filling and then sprinkle generously with a handful of grated. Fold in the 4 sides of the crepe making a square pocket, leaving the center uncovered. Remove the crepe and serve.
- Repeat the process with the remaining ingredients.
- Sprinkle with scallions and enjoy warm.
