These savory buckwheat crêpes are stuffed with mushrooms, rainbow chard, and a tahini dressing. They make a delightful breakfast but you can also pack them up for a light lunch later on in the day too.
BUCKWHEAT CRÊPES WITH MUSHROOMS AND CHARD [VEGAN, GLUTEN-FREE]
FOR THE CRÊPES:
1 cup buckwheat flour
1/2 cup spelt flour
3 tablespoons chia seeds
2 1/2 cups non-dairy milk of choice
1/2 teaspoon salt
2/3 teaspoon baking powder
FOR THE FILLING:
10.5 ounces Chestnut mushrooms, chopped finely
10.5 ounces of rainbow chard (can replace with spinach), chopped finely
3 tablespoons of tahini
TO MAKE THE CRÊPES:
Add the liquids and chia seeds to a blender.
Allow this to sit for 10 minutes or so until the chia has absorbed some of the liquid and become gloopy.
Add all the remaining ingredients to the blender and blend them until they’re smooth.
Let the batter sit for at least 20 minutes before cooking, this allows the mixture to bind together a bit more.
Cook the pancakes in a hot, preferably non-stick pan.
Add a little coconut oil into the pan for each pancake and pour in the batter, cook it for 1-2 minutes on each side.
TO MAKE THE FILLING:
In a small frying pan, heat up some coconut oil and fry your mushrooms for 3-4 minutes. Once cooked, add in your chard, stir everything thoroughly, and heat the mixture for another 2 minutes.
Add your tahini to a small bowl or cup.
Add enough boiling water so that it reaches the consistency of a light dressing and stir thoroughly.
Serve your filling on top of your crepes and drizzle the tahini on top.