These green and gorgeous spinach crepes are absolutely delicious – filled with juicy oyster mushrooms and a classic rich basil pesto. You’ll love them.
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I’m writing up this recipe sitting in a boiling and steamy spa at my sister’s birthday celebration.
I’m stealing five minutes to write it up while the girls have headed to the ice room! Eek.
I’ve been meaning to post this for a while as it’s one of my favourite versions of my ever versatile buckwheat pancakes/Crepes/flatbreads. A beautifully green spinach version.
Did you know that buckwheat is traditionally used for crepes in France and I first tasted them many years ago at a cute little creperie?
Since then I’ve been a huge fan of buckwheat flour with its earthy taste, high amounts of nutrients and the fact that it’s naturally gluten-free. I made my crepes gorgeously green with spinach, but you can add in any herbs or leaves you want. I love; coriander, basil and rocket.
In terms of fillings, I decided on fat and juicy oyster mushrooms and a classic rich basil pesto with lots of nutritional yeast for that lovely savoury cheesy flavour–absolutely delicious.
Here’s a few of my other favourite combinations;
Red pepper dip and cashew cheese
Beetroot hummus with hazelnut dukka
Kale pesto and Slaw
Edamame dip with salad
Hummus with ratatouille
Dipped into dal
And a delicious beetroot version!
These green and gorgeous spinach crepes are absolutely delicious - filled with juicy oyster mushrooms and a classic rich basil pesto. You’ll love them.
Prep time: 15 minutes mins
Cook time: 10 minutes mins
2 servings
4.75 from 4 votes
Ingredients
For the crepes
- 1/2 cup buckwheat flour
- 1/2 cup plus 5 tbsp water
- 1 tsp apple cider vinegar
- 2 handfuls spinach blitzed in a mini chopper of chopped finely.
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- Twist black pepper
For the beetroot version
- Omit the spinach and add 1/4 cup grated beetroot.
For the mushrooms
- 2 cups mushrooms of choice–chopped a little
- Splash olive oil
- 1/2 tsp Salt
- Twist black pepper
For the pesto
- 2 tbsp pine nuts
- 2 big handfuls of basil
- 1 garlic clove
- 2 tbsp nutritional yeast
- 1 tsp sea salt
- Twist black pepper
- Splash olive oil
- Water to loosen
For the toppings
- Lemon tahini dressing
- Dukka
Instructions
To make the crepes
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.
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.
Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
Flip and cook on the other side for 30 seconds to a minute
Remove from the pan and place on and cover with a clean cloth to keep warm.
Repeat the process with the rest of the batter.
For the beetroot version
Add 1/4 cup grated fresh beetroot instead of the spinach.
To cook the mushrooms
Add the oil and mushrooms to a small pan, fry on a medium heat for a few minutes until soft and browning slightly.
Turn off the heat and season well.
To make the pesto
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.
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More Recipes with Spinach, Mushrooms, Pesto or Buckwheat Flour
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Discuss this Recipe with Niki
42 Responses
These are SO flavourful! I love them! Has anyone tried making the crepes ahead and freezing?Reply
So happy you liked! xxx
Reply
Hello,
Just made these….the flavors are fantastic! The crepes were a little thick more like pancakes, but will definitely make again.
Thank you!
CarmenReply
Wonderful!
Very happy you liked!
Much love, Niki xxxReply
This recipe sounds lovely, can’t wait to try it! Do you have any idea what the calorie count might be? Thanks!
Reply
Sadly not.
Best
Niki xReply
Beautiful recipe! What could be used in place of the pine nuts for the pesto recipe? We have allergies to pine notes and cashews. Thanks!
Reply
Hi Amanda
Thank you!
You can use use hazelnuts, brazils or sunflower seeds.
Much love
Niki xxxReply
These look delicious but am baffled by nutritional yeast. Would I but that in a health shop?
Reply
Hi Julie
Yes absolutely or just search on line.
Hope you can find, but if not you can leave out.
Love
Niki xReply
Hi Niki
This looks gorgeous.
Ingredients say 1/2 cup buckwheat but directions refer to flour. Do we grind the groats to make a flour and then measure 1/2 cupful?
Have also written a question about your banana and baobab porridge which seems to have no banana in the ingredients list. Maybe I’m missing something there too.
Many thanks
Helen
Reply
Hi Helen
I used pre ground buckwheat flour for these but you can definitely grind your own. You need 1/2 cup for the recipe.I’ll check out your comment on the porridge
Love
Niki xxReply
I have made these twice now and they are absolutely delicious, looking forward to trying more of your recipes Niki
Reply
Hi Diane
Fantastic news!
Thanks so much
Niki xxReply
Would this work with spelt flour instead?
Reply
Hi Erin
Yes definitely!
XxReply
I’m a bit confused with the crêpes ingredients as there’s no flour… Is it buckwheat flour?
Thanks!
Can’t wait to try it
Reply
Hi Amaya
Yes absolutely! Added now
XxReply
The instructions in the gray box still refer to “1/2 cup buckwheat,” not “1/2 cup buckwheat flour.” It is possible the correction wasn’t added? Thank you for clarifying.
Reply
Yes its flour xx
Reply
Hi
Thanks for the recipe. I just tried by using frozen spinach but they don’t hold much during the cooking. I suppose fresh leaves are preferable?
Reply
Hi Pascale
Yes, I think there’s too much liquid in frozen spinach so the batter will be affected.
Much love
Niki xReply
Gorgeous photographs! I cannot wait to begin trying out some of these recipes. My question for the crepes is do you think we can sub buckwheat flour for almond flour?
Reply
Thanks so much Poe!
I haven’t tried using almond flour. I would recommend trying with a small amount first.
Gram flour is a great substitute.Best, Niki xx
Reply
Hi Niki, when you sat two servings – do you mean 2 crepes? Thanks x
Reply
Hi Anandi
You should get 4 small crepes, 2 each.
Best
Niki xReply
Do you know if you can freeze the crepes, want to do them for a dinner party
Reply
Hi Jill
I haven’t tried but I don’t think they would be as good. You can definitely make the batter before hand though.
Let me know how they are if you do freeze.
Best wishes
Niki xReply
Can I use all pourpose flour or wheat flour?
Reply
Yes you sure can. Would be delicious.
Best wishes
NikiReply
Love all of these versions can’t wait to try them, thank you for sharing your recipes
Reply
Hi Irina
I’m really glad you like them. My pleasure.
Love, Niki xxReply
Love these stunning crepes Niki! I love anything with spinach (the greener the better for me), so these ones are definite winners! Xx
Reply
Hey Tania
Thank you so much! i couldn’t agree more. Its all about the green.
Lots of love, Niki xxxReply
Hello! For the crepes, when you say buckwheat, do you mean buckwheat flour or buckwheat in its grain form? I have both but was curious as to which one you used? Thank you!
Reply
Hi Melody
Yes, buckwheat flour. Ill pop that on now.
Enjoy
Love, Niki xReply
Can raw buckwheat groats be ground up into flour for this recipe? Your photos are beautiful ..
Thank you
Reply
Hi Chloe
Thank you!
Ooh so sorry I haven’t tried. I use Doves Farm organic flour.
Love Niki xxReply
How do they keep so nice together? My buckwheat puncakes are always fall to pieces, even if I use flaxseed flour. What can be the reason?
Reply
Hi Oksana
Maybe add a little oil to the batter and leave the batter for 15 minutes or so before cooking.
Good luck
Love, Niki xReply
Howdy
I don’t like mushrooms what would be an alternative with the crepes thanks so much
Reply
Hi Di
Just as good with other fillings like courgette or peppers would be lovely.
Love
Niki xxxReply
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