The Best Savoury Buckwheat Crêpes!

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
Ingredients
 1 large onion, thinly sliced Salt and pepper, to taste 1 pack of button mushrooms Le Grand garden pesto, to taste 1 bunch spinach, chopped 4 slices vegan cheese that is capable of melting Vegan butter to oil the pan
Directions
1

1. Fry the onion on low heat until brown, adding a little water when it starts to burn. Set aside.
2. Heat up a large pan on low heat. Sprinkle it with salt and pepper throughout.
3. Slice mushrooms into thick slices and place them all around the pan. Let the mushrooms sweat but do not turn them before they have a rich golden hue underneath. Flip them over and let them cook for another 5 or 10 minutes. Set aside.
4. Heat up a large pan on medium heat. Once hot, place a prepared buckwheat crêpe on the pan.
5. Squirt desired amount of pesto all over the crêpe. Layer one quarter of the caramelized onions, mushrooms, spinach and cheese on half of the crêpe and fold.
6. Using a spatula, split the crêpe in half and flip both halves to melt the cheese. Brown to your liking or until the spinach has wilted.
7. Repeat steps 4-6 to prepare remaining crêpes.

CategoryCuisine

Ingredients

Ingredients
 1 large onion, thinly sliced Salt and pepper, to taste 1 pack of button mushrooms Le Grand garden pesto, to taste 1 bunch spinach, chopped 4 slices vegan cheese that is capable of melting Vegan butter to oil the pan

Directions

Directions
1

1. Fry the onion on low heat until brown, adding a little water when it starts to burn. Set aside.
2. Heat up a large pan on low heat. Sprinkle it with salt and pepper throughout.
3. Slice mushrooms into thick slices and place them all around the pan. Let the mushrooms sweat but do not turn them before they have a rich golden hue underneath. Flip them over and let them cook for another 5 or 10 minutes. Set aside.
4. Heat up a large pan on medium heat. Once hot, place a prepared buckwheat crêpe on the pan.
5. Squirt desired amount of pesto all over the crêpe. Layer one quarter of the caramelized onions, mushrooms, spinach and cheese on half of the crêpe and fold.
6. Using a spatula, split the crêpe in half and flip both halves to melt the cheese. Brown to your liking or until the spinach has wilted.
7. Repeat steps 4-6 to prepare remaining crêpes.

The Best Savoury Buckwheat Crêpes!
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