Spinach Crêpes with Mushrooms, Basil Pesto & Tahini Dressing

These green and gorgeous spinach crêpes are absolutely delicious — filled with juicy oyster mushrooms and a classic, rich basil pesto. You’ll love them.
Spinach crepes with mushrooms, basil pesto & tahini dressing

I’m writing up this recipe sitting in a steamy spa at my sister’s birthday celebration.

Stealing five minutes to write it up while the girls have headed to the ice room!

I’ve been meaning to post this for a while, as it’s one of my favourite versions of my ever versatile buckwheat pancakes/crêpes/flatbreads.

And here is a beautifully green spinach version.

Did you know that buckwheat is traditionally used for crêpes in France? I first tasted them many years ago at a cute little crêperie.

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 crêpes 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, it’s absolutely delicious.

I also love these favourite combinations; red pepper dip and cashew cheese, beetroot hummus with hazelnut dukka, kale pesto and slaw, edamame dip with salad, hummus with ratatouille, and a delicious beetroot version!

I hope you enjoy, love Niki xx

The Recipe

Spinach crêpes with mushrooms, basil pesto & tahini dressing

Spinach Crepes with Mushrooms, Basil Pesto & Tahini Dressing

These green and gorgeous spinach crepes are absolutely delicious - filled with juicy oyster mushrooms and a classic rich basil pesto. You’ll love them.
Prep time: 15 minutes
Cook time: 10 minutes
2 servings
4.75 from 4 votes

Ingredients

For the crepes

  • 1/2 cup buckwheat flour
  • 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 pepper

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 of basil
  • 1 garlic clove
  • 2 tbsp nutritional yeast
  • 1 tsp sea salt
  • Twist black pepper
  • Splash olive oil
  • Water to loosen

For the toppings

  • Lemon tahini dressing
  • Dukka

Instructions

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 beetroot 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.
Print Recipe

I'd love to hear your comments…

  • Natalie Laviolette
    2 years ago Reply

    5 stars
    These are SO flavourful! I love them! Has anyone tried making the crepes ahead and freezing?

  • Carmen
    3 years ago Reply

    4 stars
    Hello,
    Just made these….the flavors are fantastic! The crepes were a little thick more like pancakes, but will definitely make again.
    Thank you!
    Carmen

  • Pinks
    4 years ago Reply

    This recipe sounds lovely, can’t wait to try it! Do you have any idea what the calorie count might be? Thanks!

  • Amanda
    5 years ago Reply

    Beautiful recipe! What could be used in place of the pine nuts for the pesto recipe? We have allergies to pine notes and cashews. Thanks!

    • Niki
      5 years ago Reply

      Hi Amanda
      Thank you!
      You can use use hazelnuts, brazils or sunflower seeds.
      Much love
      Niki xxx

  • Julie
    5 years ago Reply

    These look delicious but am baffled by nutritional yeast. Would I but that in a health shop?

    • Niki
      5 years ago Reply

      Hi Julie
      Yes absolutely or just search on line.
      Hope you can find, but if not you can leave out.
      Love
      Niki x

  • Helen
    5 years ago Reply

    Hi Niki

    This looks gorgeous.

    Ingredients say 1/2 cup buckwheat but directions refer to flour. Do we grind the groats to make a flour and then measure 1/2 cupful?

    Have also written a question about your banana and baobab porridge which seems to have no banana in the ingredients list. Maybe I’m missing something there too.

    Many thanks

    Helen

    • Niki
      5 years ago Reply

      Hi Helen
      I used pre ground buckwheat flour for these but you can definitely grind your own. You need 1/2 cup for the recipe.

      I’ll check out your comment on the porridge
      Love
      Niki xx

  • Diane
    6 years ago Reply

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

  • Erin
    6 years ago Reply

    Would this work with spelt flour instead?

  • Amaya
    6 years ago Reply

    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

    • Niki
      6 years ago Reply

      Hi Amaya
      Yes absolutely! Added now
      Xx

      • Christina
        4 years ago Reply

        The instructions in the gray box still refer to “1/2 cup buckwheat,” not “1/2 cup buckwheat flour.” It is possible the correction wasn’t added? Thank you for clarifying.

  • Pascale
    6 years ago Reply

    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?

    • Niki
      6 years ago Reply

      Hi Pascale
      Yes, I think there’s too much liquid in frozen spinach so the batter will be affected.
      Much love
      Niki x

  • Poe
    7 years ago Reply

    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?

    • Niki
      7 years ago Reply

      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

  • Anandi
    7 years ago Reply

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

  • Jill
    7 years ago Reply

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

    • Niki
      7 years ago Reply

      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

  • Prune
    7 years ago Reply

    Can I use all pourpose flour or wheat flour?

  • Irina Law
    7 years ago Reply

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

  • Tania | Fit Foodie Nutter
    7 years ago Reply

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

    • Niki
      7 years ago Reply

      Hey Tania
      Thank you so much! i couldn’t agree more. Its all about the green.
      Lots of love, Niki xxx

  • Melody
    7 years ago Reply

    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!

    • Niki
      7 years ago Reply

      Hi Melody
      Yes, buckwheat flour. Ill pop that on now.
      Enjoy
      Love, Niki x

      • Chloe
        7 years ago Reply

        Can raw buckwheat groats be ground up into flour for this recipe? Your photos are beautiful ..

        Thank you

        • Niki
          7 years ago Reply

          Hi Chloe
          Thank you!
          Ooh so sorry I haven’t tried. I use Doves Farm organic flour.
          Love Niki xx

  • Oksana
    7 years ago Reply

    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?

    • Di edwards
      5 years ago Reply

      Howdy

      I don’t like mushrooms what would be an alternative with the crepes thanks so much

      • Niki
        5 years ago Reply

        Hi Di
        Just as good with other fillings like courgette or peppers would be lovely.
        Love
        Niki xxx

    • Niki
      7 years ago Reply

      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

Let me know what you think below…

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