Fine buckwheat crepes topped with cashew cream, spinach and mushrooms. Perfect for those looking for a simple but special dish that will fill you up and make you happy. Filling, gluten-free option, vegan and gluten-free option.
FOR THE CASHEW CREAMPlace the cashews, water and a pinch of salt in a high-powered blender and blend to a fine cream. Alternatively, use vegan cream cheese or other savory cream of choice.
150 g Cashews, 120 ml Water, A pinch of sea salt
FOR THE CREPES: Heat the pan to medium heat. Prepare a small key with high-heat oil and a silicone brush.
Provide a bowl for the dough. Pour in buckwheat flour, spelt flour, flaxseed, baking powder and salt. Add vegetable milk and mix with a hand mixer or whisk until smooth. The dough should be a little more liquid, like an ordinary cake batter. TIP: Alternatively, use a high-powered blender with dough program for preparation.
100 g Buckwheat flour, 100 g fine spelt flour, 1 tbspn Flaxseed, 1 tbspn Baking powder, 1 Pinch of salt, 350 ml Plant milk
Dip the silicone brush into the oil and brush the bottom of the pan.
Some high heat oil for baking out
Using a soup ladle, skim off a portion of batter and place in pan and bake for 2-3 minutes on each side until golden brown. Remove and place on a plate.
TIP: Do not make dough too thin, otherwise you can not turn the crêpes well.
Repeat this step until the batter is completely used up and all the crêpes are nicely stacked on top of each other (this keeps them nice and warm).
FOR THE MUSHROOM AND SPINACH TOPPING Heat a large frying pan and pour in the oil. Add mushrooms and sauté while stirring. Once mushrooms start to become translucent, deglaze with tamari and add sesame seeds. As a final step, add baby spinach and fold in. Continue to simmer briefly until everything is well combined and set aside.
15 ml Olive oil, 120 g Mushrooms, 15 ml Tamari, 16 g Sesame seeds, 100 g Baby spinach
Arrange crêpes on plates, spread cashew cream on top, mushroom spinach on top and garnish with mung beans and chili.
Mung bean sprouts, Chili flakes
Keep remaining pancakes (without topping) covered in refrigerator for up to 2 days, wet with a little water and reheat in a hot pan.