Dig into these delicious savoury crepes made with buckwheat flour and filled with a creamy mushroom and kale filling. Using buckwheat flour not only makes these crepes gluten free but it also adds a lovely, subtle nutty flavour. The filling is packed full of flavour with the use of garlic and nutritional yeast to bring out the earthiness of the mushrooms balanced with the slight bitterness of kale. These are perfect for a weekend brunch with friends and family!
Makes approximately 6 crepes
1 ½ cups buckwheat flour
1 tbsp oil (avocado or *olive oil work well)
1 tsp coconut sugar
½ tsp salt
2 cups nut mylk (something creamy like cashew is best but almond also works well)
Oil for cooking
For the filling:
1 cup mushrooms, chopped
2 tbsp nutritional yeast flakes
¼ cup nut mylk
2 garlic cloves, minced
1 cup kale, chopped
½ tsp salt
½ cracked pepper + more to taste
1 tsp lemon juice
In a large mixing bowl, combine all the crepe ingredients and whisk well so that there are no lumps.
Heat a pan over medium-high heat and add a good splash of oil.
Take about ½ a cup of batter at a time and add to the pan.
Tilt and rotate the pan so that the batter spreads out thinly and evenly.
Cook for about 2 minutes then flip and cook for a further minute.
Repeat until all the batter is used up.
To make the filling, heat a splash of oil in a pan then add the mushrooms and garlic.
Cook for about 5 minutes then add the kale, nutritional yeast, nut mylk, lemon juice, salt and pepper.
Cook until the kale is wilted and the liquid has partially evaporated so that the filling is thick and creamy.
Place a serve of the mushroom filling in each crepe and enjoy.
*Item not available online but you can find in your local GoodFor store.
*This recipe was contributed by Ella aka @thecuriousavocado