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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.
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.
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.
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