Spinach and Mushroom Crepes

The nice thing about buckwheat crepes is they are actually a traditional type of crepe and they hold together really well. One of the main issues with flour alternatives is they don’t hold together, fortunately that’s not an issue here.

However, buckwheat does have a strong seedy flavor so it’s not for everyone. If you already like the flavor of buckwheat (like we do), you’re going to like these. Even if you aren’t a buckwheat fan, we encourage you to try them! The seedy flavors compliments the slight acidity of our simple blender vegan hollandaise.

Don’t forget, these are savory crepes, so they are good any time of the day!

Just like our previous crepe recipe, we used a non-stick 10-inch pan for these and it worked perfectly. Feel free to use your pan of choice.

If you’re looking for a sweet crepe, checkout our Matcha Crepes here. We also have some other crepe tips in that post!

Keep your hollandaise on your crepe, not the floor,
Your favorite alternative chefs, K & T

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Spinach and Mushroom Crepes

Prep Time 10 minutes

Cook Time 40 minutes

Servings 5 10-inch crepes

Ingredients

Crepes

• 3/4 cup buckwheat flour
• 1 1/2 cup non-dairy milk
• 1/2 tbsp ground flax seeds
• pinch of salt

Filling

• 1 clove garlic crushed and minced
• 2 cup cremini mushrooms sliced
• 1 tsp oregano
• salt and pepper to taste
• 2 cup baby spinach packed

Vegan Hollandaise

• 1/2 cup cashews
• 1/2 cup hot water
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• 2 tsp dijon mustard
• 1/4 tsp turmeric
• 1/4 tsp sea salt
• pinch cayenne pepper

Instructions

Crepes

1. Warm up a non-stick 10-inch pan (or comparable skillet) over medium heat.
2. In a blender, add the buckwheat flour, non-dairy milk, flax seeds, and salt. Blend on high for 2 minutes.
3. Grab the pan by the handle and lift it off the heat. Carefully pour in enough batter to cover the bottom in a thin layer. Tilt the pan to swirl the batter as needed, then gently set it back down on the stove.
4. Cook until the sides curl up, about 3 minutes, then it’s ready to flip. Cook the other side for another 3 minutes, then remove from the pan and set aside.

Filling

1. Warm up a large skillet over medium-high heat. Once hot, add the garlic and mushrooms and cook for 7 minutes, stirring them occasionally. Add water if needed to keep them from sticking.
2. Mix in the oregano, salt, and pepper. Set the heat to low.
3. Add the spinach on top and cook 3 more minutes until it starts to wilt. Remove from heat.

Vegan Hollandaise

1. Place all hollandaise ingredients into a high speed blender and blend until a smooth paste forms.

Plating

1. Feel free to plate however you want! We laid down a crepe and added the filling in the middle, then folded over 4 sides and drizzled the hollandaise on top.