Buckwheat Crêpes With Mushrooms and Chard

buckwheat crepes.jpg

 

Ingredients (makes 8-10 crêpes):
*If you have leftovers, crêpes will keep well in the fridge.

For the crêpes:
1 cup buckwheat flour
1/2 cup spelt flour
3 tablespoons chia seeds
2.5 cups liquid (we use half oat milk, half water but any nut milks are good!)
1/2 tsp salt
2/3 tsp baking powder

For the filling:
Roughly 1.5 cup of cremini mushrooms, chopped finely
Roughly 1.5 cup of rainbow chard chopped finely
3 tablespoons of tahini

To make the crêpes: 
We use a blender to make our pancake batter, but feel free to use any method, bowl and whisk, kitchen aid etc..

1. To the blender add the liquid and chia seeds, allow to sit for 10 minutes or so until the chia have absorbed some of the liquid and become gloopy.

2. Add all the remaining ingredients and blend until smooth. Let the batter sit for at least 20 minutes before cooking, this allows the mixture to bind together a bit more.

3. Cook pancakes in a hot, preferably non-stick pan. Add a little coconut oil into the pan for each pancake and pour in the batter, cook for 1-2 minutes on each side. 

To make the filling and dressing:
1. In a small frying pan, heat up some coconut oil and fry your mushrooms for 3-4 minutes. Once cooked, add in your chard, stir thoroughly and heat for another 2 minutes. 
2. Add your tahini to a small bowl or cup. Add enough boiling water so that it reaches the consistency of a light dressing and stir thoroughly.  
3. Serve your filling on top of your crepes and drizzle the tahini on top.....Enjoy!