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 minutesmins
Cook time: 10 minutesmins
2 servings
4.75 from 4 votes
Ingredients
For the crepes
1/2cupbuckwheat flour
1/2cupplus 5 tbsp water
1tspapple cider vinegar
2handfuls spinach blitzed in a mini chopper of chopped finely.
1tbspolive oil
1/2tspgarlic powder
1/2tspsea salt
Twist black pepper
For the beetroot version
Omit the spinach and add 1/4 cup grated beetroot.
For the mushrooms
2cupsmushrooms of choice–chopped a little
Splash olive oil
1/2tspSalt
Twist black pepper
For the pesto
2tbsppine nuts
2big handfuls of basil
1garlic clove
2tbspnutritional yeast
1tspsea 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.