Did you know that buckwheat is traditionally used for crepes in France? Buckwheat flour has an earthy taste, high amounts of nutrients and it’s naturally gluten-free. These crepes are gorgeously green with spinach, but you can add in any herbs or leaves you want.

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

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Cooking Time



For the Crepes:

  • 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

For the Mushrooms:

  • 2 cups mushrooms of choice – chopped a little
  • Splash olive oil
  • 1/2 teaspoon Salt
  • Twist black pepper

For the Pesto:

  • 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


For the Crepes:

  1. Add the flour, spinach, spices and seasoning to a large bowl. Stir to combine. Add in the water, olive oil and vinegar. Mix to a smooth batter. Set aside for 10 minutes.
  2. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  4. Flip and cook on the other side for 30 seconds to a minute
  5. Remove from the pan and place on and cover with a clean cloth to keep warm.
  6. Repeat the process with the rest of the batter.

For the Mushrooms:

  1. Add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly.
  2. Turn off the heat and season well.

For the Pesto:

  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

Nutritional Information

Per Serving: Calories: 236 | Carbs: 42g | Fat: 7g | Protein: 11g | Sodium: 210mg | Sugar: 2g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. I followed the recipe 1:1, but the result didn’t look nor behave like batter. Nevertheless, I tired making pancakes of it and I arrived at browned crumbs. There’s something utterly wrong with this recipe! Need a lot more liquid and something to hold the pancakes together. I added wholewheat flour and a lot more water to be able to form something like a pancake/ crêpe.