Buckwheat Crepes With Mushrooms
Vegan buckwheat crepes with mushrooms! Flavourful and comforting, these are a great savoury breakfast or weekend brunch, as well as a yummy breakfast for dinner option. Gluten-free, oil-free and easy.
But putting aside the quick passage of time, I really am excited for the new year. 2018 was an ambivalent experience to say the least, with some of the best moments of my life, and some lower moments. The biggest turning point for me was definitely starting uni, which changed my life and me as a person for the better in so many ways. After taking a long break and not really knowing what to do with my website.
Vegan Buckwheat Crepes With Mushrooms
Vegan buckwheat crepes with mushrooms! Flavourful and comforting, these are a great savoury breakfast or weekend brunch, as well as a yummy breakfast for dinner option. Gluten-free, oil-free and easy.
Course Breakfast
Cuisine Vegan
Keyword breakfast, breakfast for dinner, buckwheat, crepes, easy, Gluten free, kale, Mushrooms, Oil free, savoury breakfast
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10 large crepes
Calories 117kcal
Ingredients
For the crepes
1 3/5 cups buckwheat flour
3 tbsp ground flaxseed
1 tsp coconut sugar
1/2 tsp salt
2 1/2 cups almond milk
For the mushroom filling
1 medium onion chopped
25 oz mushrooms chopped
1/4 cup almond milk
1 tsp cumin
1/2 tsp onion granules
2 tsp corn starch
1/2 tsp salt
1 handful kale chopped
Instructions
Crepes
Add the buckwheat flour, ground flaxseed, coconut sugar, salt and almond milk to a large mixing bowl. Whisk the ingredients together really well.
Heat 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.
Mushroom filling
Meanwhile, prepare the mushroom filling. Add the onion to a non-stick saucepan and cook for 2-3 minutes, until translucent.
Add the mushrooms and cook for a further 7-8 minutes, until they shrink down.
Add in the almond milk, cumin, onion granules, corn starch, salt and kale. Cook for 2-3 minutes, until the kale wilts and the sauce thickens.
Serve immediately with the buckwheat crepes.