3/4 cup/90g Buckwheat Flour
1 cup/240ml Non Dairy Milk, may need a little extra
1 tsp Baking Powder
1 tsp Sea Salt
1 tsp Pepper
2 tbs Chopped Chives
2 tbs Vegetable Oil, for frying

Mushroom Filling

1 Onion, peeled & cut small
400g/14oz Mixed Mushrooms, large ones cut down
Pinch Sea Salt
2 tsp Garlic Granules
1 tsp Dried Chilli
1 tbs Dried Tarragon
1 shot Vegan Friendly Brandy
1 cup Vegan Cream, I use Alpro soy or Oatly Oat
1 tsp Cracked Black Pepper
200g/7oz Asparagus Tips

Serve with

Mixed Seeds


First up, get the crepes going. 

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, I rub the oil into the pan using kitchen paper. When the pan is hot, ladle in enough batter to cover the base of the pan. 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 onion, 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 & asparagus tips. 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. 

Please see the below video for further instructions.

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