Buckwheat Mushroom Crêpes

buckwheat flour

🥗Healthier: quinoa flour

💰Cheaper: all-purpose flour

Quinoa flour is gluten-free and nutritious, while all-purpose flour is more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor without dairy, while cream cheese is often less expensive.

Soak 1 tablespoon of flax seed powder in 2 tablespoons of water for 15 minutes.

Add more water to the soaked flax seed mixture.

Mix buckwheat flour with water in a 1:1 ratio to create a batter with a dosa-like consistency.

Test the batter for salt and adjust as needed.

Heat a cast iron pan and coat it with a little coconut oil.

Pour a ladle of batter into the pan, swirling to coat evenly.

Cook until the edges lift and the bottom is golden, about 2-3 minutes.

Flip the crêpe and cook for another minute on the other side.

Remove the crêpe and keep warm while cooking the remaining crêpes.

In the same pan, sauté onions until translucent.

Add garlic and mushrooms, cooking until mushrooms are tender, about 5-7 minutes.

Stir in thyme, black pepper, and salt to taste.

Fill each crêpe with the mushroom filling and sprinkle with vegan cheese.

Serve warm, optionally garnished with extra cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens