Get the Recipe:Vegan Buckwheat Crepes With Mushrooms
Yield: 10large crepes
Prep Time: 5mins
Cook Time: 25mins
Total Time: 30mins
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.
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.