Buckwheat crepe with Kale and Mushroom filling

buckwheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and nutritious, while all-purpose flour is more affordable.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor without dairy, while cottage cheese is a budget-friendly option.

Make the batter for the crepe by mixing 1 cup of buckwheat flour, 1/2 cup of rice flour, 1 cup of almond milk, and 1/2 teaspoon of salt in a bowl.

Add 1 1/2 cups of water and mix until smooth and lump-free.

Let the batter rest in the refrigerator for at least 4 hours or overnight.

Prepare the filling by washing and rinsing the pre-sliced mushrooms and chopping the kale after removing the stalk.

Heat a pan on medium heat and add pure sesame oil, ginger, and green chili; sauté for a few seconds.

Add chopped parsley leaves and 4 cups of chopped mushrooms and chopped kale to the pan.

Cook until the mixture has shrunk and all the water has evaporated, adding 1/2 teaspoon of salt.

Add green tabasco sauce to taste and turn off the heat.

Stir the batter before cooking the crepes as the contents may have settled.

Grease a griddle and heat it on medium heat.

Pour some batter in the center of the griddle and tilt to spread it.

Cook until the edges loosen, about 40 seconds, then flip and cook the other side until ready.

Repeat with the remaining batter.

To assemble, place some kale and mushroom filling in the center of each crepe and fold over.

Serve the crepes with tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens