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Buckwheat Crepes With Sautéed Mushrooms

Prep Time:

10 mins

Cook Time:

45-50 mins


Serves 4

Diet type



For the crepes:

  • ¾ cup (100g) all-purpose flour

  • ¾ cup (100g)  buckwheat flour

  • 1 tsp. baking powder

  • 1 tbsp. ground flaxseeds

  • 1½ cups (350ml) almond milk, unsweetened

  • 4 tsp. olive oil

For the mushrooms:

  • 1 tbsp. olive oil

  • 1 onion, diced

  • 2 cloves garlic

  • 1½ cups (100g) chestnut mushrooms, sliced

  • 1 cup (30g) spinach

  • 4 tbsp. Cashew Cream 


Step 1

To make the crepes, mix all the crepe ingredients together until smooth, with the exception of the olive oil.

Step 2

Heat 1 teaspoon of the olive oil in a large non-stick skillet, over a medium-high heat and add around a quarter of the batter. Tilt the pan to spread the mixture right to the edges. Cook for 3 minutes on each side. Repeat until all the batter has been used up.

Step 3

To make the mushroom filling, heat 1 tablespoon of olive oil in a pot over a medium heat. Add the onion and garlic and cook for 5-7 minutes, until soft. Next add in the mushrooms and continue cooking for a further 10 minutes. Finally, add in the spinach and cook for a further 2-3 minutes until the spinach has wilted.

Step 4

To serve, place the crepes onto 4 plates. Spread each crepe with 1 tablespoon of cashew crème, then top with the mushroom and spinach mix. Serve immediately.

Nutritional information (per serving)



Fats (g)


Carbs (g)


Protein (g)


Fiber (g)


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