- For the crepes: add the flour, spinach and spices to a large bowl. Stir to combine and season with salt and pepper then add in the water, olive oil and vinegar and mix it to form a smooth batter. Set aside for 10 minutes.
- Add a little oil to the base of a non-stick small frying pan. Add 60ml of the batter to the pan and swirl around the bottom so you get an even crêpe.
- Cook on a medium heat for 2 minutes until there are bubbles in the crepe and you can flip over easily. Flip and cook on the other side for 1 min. Remove from the pan and cover with a clean cloth to keep warm. Repeat the process with the rest of the batter.
- For 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.
Duration It takes 15 mins to prepare and 10 mins to cook.
Ingredients (Organic) For a serving of 2 people.
For the pesto:
2 table spoons of pine nuts
2 big handfuls basil
1 garlic clove
2 table spoons of nutritional yeast (optional)
Splash olive oil
Water to loosen
For the crêpes:
75g buckwheat flour
118ml plus 5 tbsp water
1 tea spoon of apple cider vinegar
2 handfuls spinach, blitzed in a mini chopper of chopped finely
1 table spoon of olive oil
1/2 tea spoon of garlic powder
For the mushrooms:
300g mushrooms of choice – chopped a little
Splash olive oil