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Hello Wonderful Subscriber,
How are you?
The weather is changing here. This always inspired me to refresh my recipes and tune into what is in season and what is good for my body. Of course, our body’s nutrient demands change with seasons, with age, with sickness, etc. I always ask my body what is the optimal fuel for you today. This is what my body asked for today … lucky me!
Creamy Mushroom & Silverbeet Buckwheat Crepe
Make four crepes
⅓ cup brown rice flour
⅓ cup mixed gluten-free flour
⅔ cup buckwheat flour
½ tsp baking powder
2 tsp apple cider vinegar
2 tsp sunflower oil
1 cup soy milk (you can use almond or rice milk also), and you may need more
Good pinch or two of salt
Filling
400g sliced mushrooms
1 bunch silverbeet, stalk and stems removed, washed well and finely sliced
1 small onion diced finely
2 garlic cloves minced
Avocado or sunflower oil (organic of course)
Salt and pepper to taste
3 to 4 tbsp fermented cashew or sunflower cheese
Method
Place the flours and baking powder in a bowl and whisk so there are no lumps. Place the apple cider vinegar and sunflower oil in a separate bowl and mix. Pour this gradually into the flours. Pour the milk gradually into the flours mixing with a whisk or fork to get rid of any lumps. Add more liquid if you think it is too thick. You want a pouring consistency.
Leave the crepe mix to sit while you get the filling ready.
Place the onion in a small amount of oil in a wok and fry for one minute. Add the garlic and mushrooms and cook for 2 minutes or so without turning too much. Sprinkle in the salt and pepper, and then add the silverbeet. Fry until the silverbeet is tender, then stir through the nut cheese. Taste for seasoning and add more salt and pepper if needed.
Heat a small amount of oil in a frying pan and then spoon in the mixture to cover the pan fully and thinly. The crepe mix may have thickened a bit while making the filling, so you may need to thin it further. Cook the crepe on one side until nice and brown. This can take 5 minutes or so, then flip onto the other side and cook until brown on that side. It’s really important to cook the crepe through as the crunch really makes these special, to make them crispy you may also want to add more oil. Flip out onto a plate, place some of the filling onto half of the crepe, and then fold the crepe over. Repeat this until you have enough crepes made and the filling is all used up.
Serve straight away.
Enjoy, and I Hope you have a delicious week!
With gratitude Veet