Creamy Mushroom Buckwheat Crepes

Serves: 2-3
Cooks in: 15 minutes
Difficulty: 5/10
Gluten free



3/4 cup/90g Buckwheat Flour

1 cup/240ml Non Dairy Milk

1 tsp Baking Powder

1 tsp Sea Salt

1 tsp Pepper

2 tbs Chopped Chives

4 tbs Vegetable Oil, for frying   

Mushroom Filling

1 punnet Mixed Mushrooms, chopped evening

2 tsp Garlic Granules

1 tsp Dried Chilli

1 tbs Dried Tarragon

1 shot Vegan Friendly Brandy 

1 cup Vegan Cream

2 tsp Sea Salt

1 tsp Cracked Black Pepper

Serve with

Mixed Seeds

Lettuce Leaves

First up, get the crepes goings.

In a mixing bowl add the flour, baking powder, salt, pepper & chives then mix well.

Pour in the non dairy milk & whisk everything together until its a smooth thin pancake batter style consistency.

Pre heat your large non stick pan over a medium heat and add a touch of vegetable oil. When the pan is hot, ladle in enough batter to cover the base of the pan. I use the back of my ladle to spread the batter out.

Cook the crepe for around 2 minutes on each side, use a pallet knife to help flip it over. Repeat the process until you’ve used up all the batter.

Whilst the crepes are cooking pre heat another non stick pan over a high heat. Add a touch of oil, followed by the mushrooms, garlic, chilli & tarragon. Sauté the mushrooms for 3-4 minutes, stirring often. When the mushrooms are golden, deglaze pan with the brandy, you may see a few flames when you add it – that’s just the alcohol burning off.. exciting but please be careful.

A minute after adding the brandy add the vegan cream & seasoning. Let the creamy mixture come to a simmer for a minute then serve up.

Fill your crepes with plenty of the mushroom mixture, some salad leaves and a sprinkle of mixed seeds.