Go Back
+ servings
Vegan buckwheat crepes with mushrooms gluten-free

Get the Recipe: 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. 


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
  • 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


  • Mixing bowl
  • Frying pan or skillet



  • Add the buckwheat flour, ground flaxseed, coconut sugar, salt and almond milk to a large mixing bowl. Whisk the ingredients together really well. 
    Buckwheat crepe batter in a mixing bowl
  • 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. 
    Buckwheat crepes resting on a wooden chopping board

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 3-4 minutes, until they shrink down.
  • Add 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. 
    Creamy tamari mushrooms in a bowl
  • Serve immediately with the buckwheat crepes.


Calories: 109kcal, Carbohydrates: 18g, Protein: 5g, Fat: 3g, Saturated Fat: 1g, Sodium: 414mg, Potassium: 270mg, Fiber: 3g, Sugar: 2g, Vitamin A: 330IU, Vitamin C: 5mg, Calcium: 108mg, Iron: 1mg