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Spinach Crepes with Mushrooms, Basil Pesto & Tahini Dressing

February 6, 2018 / Niki / 27 Comments

I’m writing up this recipe sitting in a very hot and steamy spa at my sisters birthday celebration. I’m stealing five minutes to start writing it up while the girls have headed to the ice room! Eek.

I’ve been meaning to post this for a while as it’s one of my favourite versions of my ever versatile buckwheat pancakes/Crepes/flatbreads. A beautifully green spinach version.

Did you know that buckwheat is traditionally used for crepes in France and I first tasted them many years ago a cute little crepery. Since then I’ve been a huge fan of buckwheat flour with its earthy taste, high amounts of nutrients and the fact that it’s naturally gluten free. I made my crepes gorgeously green with spinach, but you can add in any herbs or leaves you want. I love; coriander, basil and rocket.

In terms of fillings I decided on fat and juicy oyster mushrooms and a classic rich basil pesto with lots of nutritional yeast for that lovely savoury cheesy flavour – Absolutely delicious.

Here’s a few of my other favourite combinations;

Red pepper dip and Cashew cheese
Beetroot hummus with Hazelnut dukka
Kale pesto and Slaw
Edamame dip with salad
Hummus with ratatouille
Dipped into Dal

And a delicious beetroot version!

Spinach Crepes with Mushrooms, Basil Pesto & Tahini Dressing

Ingredients

For the crepes;
1/2 cup buckwheat
1/2 cup 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
1/2 tsp sea Salt
Twist black Peppper

For the beetroot version;

Omit the spinach and add 1/4 cup grated beetroot.

For the mushrooms;
2 cups mushrooms of choice – chopped a little
Splash olive oil
1/2 tsp Salt
Twist black pepper

For the pesto;
2 tbsp pine nuts
2 big handfuls basil
1 garlic clove
2 tbsp nutritional yeast
1 tsp sea Salt
Twist black pepper
Splash olive oil
Water to loosen

Toppings;

Directions

To make the crepes:

Add the flour, spinach, spices and seasoning to a large bowl. Stir to combine. 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 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the rest of the batter.

For the beetroot version;

Add 1/4 cup grated fresh beeetroot instead of the spinach.

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.

27 Comments

Oksana on February 7, 2018 at 6:54 am

How do they keep so nice together? My buckwheat puncakes are always fall to pieces, even if I use flaxseed flour. What can be the reason?

Reply
- Niki on February 12, 2018 at 12:22 pm
  
  Hi Oksana
  Maybe add a little oil to the batter and leave the batter for 15 minutes or so before cooking.
  Good luck
  Love, Niki x
  
  Reply
Melody on February 11, 2018 at 8:58 pm

Hello! For the crepes, when you say buckwheat, do you mean buckwheat flour or buckwheat in its grain form? I have both but was curious as to which one you used? Thank you!

Reply
- Niki on February 12, 2018 at 12:20 pm
  
  Hi Melody
  Yes, buckwheat flour. Ill pop that on now.
  Enjoy
  Love, Niki x
  
  Reply
  - Chloe on April 19, 2018 at 8:15 pm
    
    Can raw buckwheat groats be ground up into flour for this recipe? Your photos are beautiful ..
    Thank you
    
    Reply
    - Niki on May 8, 2018 at 8:37 pm
      
      Hi Chloe
      Thank you!
      Ooh so sorry I haven’t tried. I use Doves Farm organic flour.
      Love Niki xx
      
      Reply
Tania | Fit Foodie Nutter on February 26, 2018 at 8:55 pm

Love these stunning crepes Niki! I love anything with spinach (the greener the better for me), so these ones are definite winners! Xx

Reply
- Niki on March 12, 2018 at 1:30 pm
  
  Hey Tania
  Thank you so much! i couldn’t agree more. Its all about the green.
  Lots of love, Niki xxx
  
  Reply
Irina Law on February 27, 2018 at 7:10 pm

Love all of these versions can’t wait to try them, thank you for sharing your recipes

Reply
- Niki on March 12, 2018 at 1:29 pm
  
  Hi Irina
  I’m really glad you like them. My pleasure.
  Love, Niki xx
  
  Reply
Prune on March 16, 2018 at 5:10 pm

Can I use all pourpose flour or wheat flour?

Reply
- Niki on April 4, 2018 at 11:27 am
  
  Yes you sure can. Would be delicious.
  Best wishes
  Niki
  
  Reply
Jill on March 24, 2018 at 7:13 pm

Do you know if you can freeze the crepes, want to do them for a dinner party

Reply
- Niki on April 4, 2018 at 11:28 am
  
  Hi Jill
  I haven’t tried but I don’t think they would be as good. You can definitely make the batter before hand though.
  Let me know how they are if you do freeze.
  Best wishes
  Niki x
  
  Reply
Anandi on May 16, 2018 at 12:40 pm

Hi Niki, when you sat two servings – do you mean 2 crepes? Thanks x

Reply
- Niki on May 18, 2018 at 2:35 pm
  
  Hi Anandi
  You should get 4 small crepes, 2 each.
  Best
  Niki x
  
  Reply
Poe on May 24, 2018 at 5:26 pm

Gorgeous photographs! I cannot wait to begin trying out some of these recipes. My question for the crepes is do you think we can sub buckwheat flour for almond flour?

Reply
- Niki on May 26, 2018 at 6:46 am
  
  Thanks so much Poe!
  I haven’t tried using almond flour. I would recommend trying with a small amount first.
  Gram flour is a great substitute.
  
  Best, Niki xx
  
  Reply
Pascale on August 7, 2018 at 6:24 pm

Hi
Thanks for the recipe. I just tried by using frozen spinach but they don’t hold much during the cooking. I suppose fresh leaves are preferable?

Reply
- Niki on August 8, 2018 at 8:40 am
  
  Hi Pascale
  Yes, I think there’s too much liquid in frozen spinach so the batter will be affected.
  Much love
  Niki x
  
  Reply
Amaya on September 15, 2018 at 5:46 am

I’m a bit confused with the crêpes ingredients as there’s no flour… Is it buckwheat flour?
Thanks!
Can’t wait to try it

Reply
- Niki on October 8, 2018 at 10:18 pm
  
  Hi Amaya
  Yes absolutely! Added now
  Xx
  
  Reply
Erin on September 16, 2018 at 3:34 pm

Would this work with spelt flour instead?

Reply
- Niki on October 8, 2018 at 10:13 pm
  
  Hi Erin
  Yes definitely!
  Xx
  
  Reply
Diane on December 1, 2018 at 8:42 pm

I have made these twice now and they are absolutely delicious, looking forward to trying more of your recipes Niki

Reply
- Niki on December 30, 2018 at 8:54 am
  
  Hi Diane
  Fantastic news!
  Thanks so much
  Niki xx
  
  Reply
Sandwich & Wrap Recipes – Danica De La Mora on December 30, 2018 at 5:02 am

[…] Chickpea Sandwich Red Pepper Hummus Sandwich Lentil Bulgar Wheat Sloppy Joes Edamame Hummus Wrap Spinach Crepes with Mushrooms, Basil, Tahini Dressing Broccoli Burritos Grilled Eggplant Sandwich Coconut “Bacon” BLT with Sliced Peaches […]

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Recipe Tags: Breakfast Crepes brunch spinach

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