Buckwheat Crepes With Mushrooms

Buckwheat Crepes With Mushrooms Recipe

By Earth of Maria

🔪Prep Time: 5 mins

👩‍🍳Cook Time: 25 mins


1 3/5 cups buckwheat flour

3 tbsp ground flaxseed

1 tsp coconut sugar

1/2 tsp salt

2 1/2 cups almond milk

1 medium onion, chopped

10 oz mushrooms, chopped

1/4 cup almond milk

1 tsp cumin

1/2 tsp garlic granules

2 tsp corn starch

2 tbsp tamari

1 handful kale, chopped


1Add the buckwheat flour, ground flaxseed, coconut sugar, salt and almond milk to a large mixing bowl. Whisk the ingredients together really well.

2Heat a large non-stick frying pan over a medium-low heat. Add enough batter to the frying pan to cover the entire surface (around 1/4 cup per crepe). Cook for around 2 minutes, until it is easy to lift up the crepe. Flip, then cook for a further thirty seconds on the other side.

3Meanwhile, prepare the mushroom filling. Add the onion to a non-stick saucepan and cook for 2-3 minutes, until translucent.

4Add the mushrooms and cook for a further 3-4 minutes, until they shrink down.

5Add in the almond milk, cumin, garlic granules, corn starch, tamari and kale. Cook for 2-3 minutes, until the kale wilts and the sauce thickens.

6Serve immediately with the buckwheat crepes.

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