Having recently made banana pancakes on the last two retreats I catered on and then again on the weekend during the vegan foundation course, I deemed it necessary to turn the pancake recipe into a savoury crepe recipe. You can fill the crepe with whatever you like but I do feel this mushroom, silverbeet and cashew cream filling is really worth a try.

Creamy Mushroom and Silverbeet Buckwheat Crepe

Make 4 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 (can use almond or rice milk also) and you may need more
Good pinch or two of salt 


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


Place the flours and baking powder in a bowl and whisk so there are no lumps. In a separate bowl place the apple cider vinegar and sunflower oil 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 and place some of the filling onto half of the crepe then fold the crepe over. Repeat this until you have enough crepes made and the filling is all used up.
Serve with a salad or steamed veg and eat straight away.

The Vegan Foundation Course is already booking for 2019

This last weekend saw eight wonderful people come together to attend the final vegan foundation course for 2018. Fifty three people have completed this course in 2018 alone. It was a very energetic group that came together and much fun and creativity was experienced over the three days. I was sad to see it end. For the participants the course does not end with the completion of the three days. There is so much they have taken away with them to keep them cooking and creating for many years to come. 
For me it does not end either as I am already taking bookings for 2019. For me it does not end either as I am already taking bookings for 2019. There are currently the following places left in the Vegan Foundation Courses early next year;

• MARCH 3rd

Who wants to join in the fun and be inspired to cook not only delicious food but also nutritious food too?

If you book and pay by the end of December 2018 you will get the 2018 prices for 2019 courses. So plan ahead everyone and come and be a part of this awesome food movement and food revolution. Would love to share the kitchen with you.
Have a great week everyone

Categories:Breakfasts Mains

Tags:mushrooms Gluten Free silverbeet Cashews Cheese Crepes

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