Buckwheat Crepes with Mushrooms and Leeks (Gluten-Free)

Ingredients

What (your ingredients):

Buckwheat Crepe Batter:

1 cup buckwheat flour

½ teaspoon salt

2 eggs

1 cup unsweetened almond milk or Ripple (pea protein milk)

¼ cup water

Mushroom and Leek Filling:

1 tablespoon avocado oil

1 leek, sliced into halfmoons

1 container mushrooms, sliced

Pinch of salt and pepper

Extra avocado oil to make crepes

To serve: freshly grated gruyere cheese

Directions

How (your directions):

To a large bowl, add all buckwheat crepe batter ingredients and whisk to combine.  Set aside.

Meanwhile, heat 1 tablespoon avocado oil to a sauté pan over medium heat.  Add sliced leek and sauté for 3 minutes. 

Then add mushrooms, salt, and pepper and sauté for about 5 minutes, until mushrooms have browned and released all of their liquid.

In another large sauté pan, heat a teaspoon of avocado oil over medium heat.

Ladle in ½ cup of buckwheat crepe batter, then swirl the hot pan in a circle so that the batter spreads across the bottom of the pan into a large circle.

Cook for 30 seconds and then flip, cooking another 10-20 seconds.

Tip: If the batter continues to thicken, add a splash of water to the batter and whisk to combine.  This should allow the batter to spread into a large circle in the pan for thinner crepes.

Plate the crepe and continue making crepes until all batter has been used.

Tip: Grease the pan with more avocado oil between each crepe, so the batter doesn’t stick to the pan.

Once all crepes have been made, plate 1-2 per person, add a few tablespoons of the mushroom and leek filling along the center of the crepe, and then roll the crepe over the filling.

Serve hot with freshly grated gruyere cheese.

Enjoy!

Why (the science):  Leeks are part of the allium family (garlic and onions), and are powerful anti-cancerous vegetables!

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