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Spinach crêpes with mushrooms, basil pesto & tahini dressing
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4.75 from 4 votes

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.
Course Breakfast, Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Baked mushrooms, Basil pesto, Crepes, Pesto, Spinach, Spinach crepes, Tahini dressing
Prep Time 15 minutes
Cook Time 10 minutes
Author Niki Webster

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.

Notes

2 servings