Buckwheat Spinach Crepes With Mushrooms, Pesto and Tahini Dressing [Vegan, Gluten-Free]

• 1/2 cup buckwheat
• 1/2 cup plus 5 tablespoons water
• 1 teaspoon apple cider vinegar
• 2 handfuls spinach blitzed in a mini chopper of chopped finely.
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea Salt
• Twist black Pepper
• 2 cups mushrooms of choice – chopped a little
• Splash olive oil
• 1/2 teaspoon Salt
• Twist black pepper
• 2 tablespoon pine nuts
• 2 big handfuls basil
• 1 garlic clove
• 2 tablespoon nutritional yeast
• 1 teaspoon sea Salt
• Twist black pepper
• Splash olive oil
• Water to loosen

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