At this point, you should all know that I love buckwheat flour. It is a big staple in my kitchen and not only because it is naturally gluten free but also because it is high in fibre, proteins, vitamins and minerals. It is a great substitute to white flour in case of intolerances and you can use it to make everything, from pancakes to crepes, bread, pizza bases, pasta.
In compare to other gluten free flours, buckwheat doesn’t have an artificial taste, in fact it adds a really earthy and unique flavour to your recipes.

I used to buy this flour just to make a typical Italian recipe from Alto Adice, called Schwarzplententorte or torta di grano saraceno. One of my favourite cake that I usually have when it’s cold outside. Nowadays things have changed a lot and I use buckwheat flour for literally everything!

These crepes are inspired by the traditional french crepes which are originally made with buckwheat flour if you didn’t know.

The base is extremely simple and you can modify the recipe to be savoury or sweet. I used spinach but you can replace them with beetroot or kale or even turmeric to get bright colours.
You can also create all the fillings that you want but I highly recommend to try mine first since the flavours are well balanced.
The rich and fatty avocado pesto balances the neutral flavour of garlic infused olive oil mushrooms. Last but not least, the tahini sauce adds creaminess and good proteins to your crepes.

Buckwheat Spinach Crepes with Mushrooms, Avocado Pesto and Tahini Dressing

GLUTEN FREE, YEAST FREE, VEGAN, DAIRY FREE

SERVE: MAKES 4 CREPES

Ingredients

Crepes
1/2 cup buckwheat flour
1/2 cup water
2 handful of spinach
1 tbsp olive oil
1/2 tsp Himalayan pink salt

Filling
2 cups of chopped mushrooms
1 tbsp garlic infused olive oil
Pinch of Himalayan pink salt

Pesto
1 ripe avocado
1 cup basil leaves
1/3 cup walnuts
2 tbsp garlic infused olive oil
2 tbsp lemon juice
Pinch of Himalayan pink sal

Tahini sauce
2 tbsp tahini
4 tbsp water
2 tbsp lemon juice
Pinch of Himalayan pink salt

Instructions

Add garlic infused olive oil and mushrooms in a small pan. Fry for couple of minutes until the mushrooms will be soft.
Season with salt and set aside.

For the crepes, add buckwheat flour, finely chopped spinach and salt in a bowl. Stir to combine. Then add water, olive oil and mix until smooth.

Add a small amount of olive oil to a small frying pan. Add a big scoop of the batter to the pan and swirl around.
Cook each side for 1/2 minutes or until you will see the bubbles coming in.
Repeat the process with the rest of the batter.

For the pesto, place all ingredients in a blender and blend until smooth.
Do the same thing with the tahini sauce but this time you won’t need any blender. Simply use a bowl and a tablespoon to mix the sauce.

Assemble your crepes starting with avocado pesto, follow by mushrooms and a drizzle of tahini sauce on top.