Buckwheat Crepes with Sautéed Mushrooms
Serves
4
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
For the crepes:
¾ cup (100 g) all-purpose flour
¾ cup (100 g) buckwheat flour
1 tsp baking powder
1 tbsp ground flaxseed
1½ cups (350 ml) unsweetened almond milk
4 tsp extra virgin olive oil
¾ cup (100 g) all-purpose flour
¾ cup (100 g) buckwheat flour
1 tsp baking powder
1 tbsp ground flaxseed
1½ cups (350 ml) unsweetened almond milk
4 tsp extra virgin olive oil
For the mushrooms:
1 tbsp extra virgin olive oil
1 onion, diced
2 cloves garlic
1 ½ cups (100 g) chestnut mushrooms, sliced
1 cup (30 g) spinach
1 tbsp extra virgin olive oil
1 onion, diced
2 cloves garlic
1 ½ cups (100 g) chestnut mushrooms, sliced
1 cup (30 g) spinach
4 tbsp Cashew Cream (see original recipe)
Nutrition
(Per Serving)
Calories
448
Fats
24 g
Protein
11 g
Carbs
52 g
Instructions
- Mix all crepe ingredients, except olive oil, together until smooth.
- Heat 1 teaspoon olive oil in large non-stick skillet over medium-high heat. Add quarter of batter and tilt pan to spread mixture around to edges of skillet. Cook for 3 minutes on each side, then set aside once done. Repeat with remaining batter.
- To make mushroom filling, heat 1 tablespoon olive oil in pot over medium heat. Add onion and garlic and cook until soft (about 5 to 7 minutes). Next, add mushrooms and cook for 10 minutes. Add spinach and cook until wilted (about 2 to 3 minutes).
- To serve, place crepes onto 4 plates. Spread 1 tablespoon Cashew Cream on each crepe, then top with mushroom and spinach mix. Serve immediately.