Spinach crêpes with mushrooms
- Prep: 15m
- Cook: 10m
- Serves: 2
This recipe uses buckwheat flour, which is traditionally used for crêpes in France. Naturally gluten free, these organic crêpes are gorgeously green from the spinach but you can add in any herbs or leaves you want (coriander, basil and rocket work well) to get the desired colour.
Method
- To make the crepes: add the flour, spinach and spices to a large bowl. Stir to combine and season with salt and pepper. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
- Add a little oil to the base of a non-stick small frying pan. Add 60ml of the batter to the pan and swirl around the bottom so you get an even crêpe.
- Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can flip over easily. Flip and cook on the other side for 30 seconds to a minute. Remove from the pan and cover with a clean cloth to keep warm. Repeat the process with the rest of the batter.
- To cook the mushrooms; add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly. Turn off the heat and season well.
- To make the pesto; add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.
Ingredients
All to be sourced organic where possible
- For the crêpes:
- 75g buckwheat flour
- 118ml plus 5 tbsp water
- 1 tsp apple cider vinegar
- 2 handfuls spinach, blitzed in a mini chopper of chopped finely
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- For the mushrooms:
- 300g mushrooms of choice – chopped a little
- Splash olive oil
- For the pesto:
- 2 tbsp pine nuts
- 2 big handfuls basil
- 1 garlic clove
- 2 tbsp nutritional yeast (optional)
- Splash olive oil
- Water to loosen
