Vegan buckwheat crepes with mushrooms gluten-free

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
Author Maria Gureeva


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



  • 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.


Calories: 117kcal | Carbohydrates: 19g | Protein: 6g | Fat: 3g | Sodium: 135mg | Potassium: 405mg | Fiber: 3g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 6.3mg | Calcium: 110mg | Iron: 1.5mg