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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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.