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.

Spinach crepes with mushrooms, basil pesto & tahini dressing

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

I’m stealing five minutes to write 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 at a cute little creperie?

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

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


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


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.

More Recipes with Spinach, Mushrooms, Pesto or Buckwheat Flour

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42 Responses

  1. 4 stars
    Just made these….the flavors are fantastic! The crepes were a little thick more like pancakes, but will definitely make again.
    Thank you!

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

  3. 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!

  4. 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


    1. 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
      Niki xx

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

  6. I’m a bit confused with the crêpes ingredients as there’s no flour… Is it buckwheat flour?


    Can’t wait to try it

      1. 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.

  7. 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?

  8. 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?

    1. 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

    1. 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

  9. 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!

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

        Thank you

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