Gwinganna mushroom and vegetable crêpes

Gwinganna mushroom and vegetable crêpes

4.4 5 ratings

Prep. 20min

Total 45min

6 portions

Ingredients

Crêpes

buckwheat flour
75 g
chickpea (besan) flour
75 g
arrowroot flour
25 g
sea salt
½ tsp
rice milk
350 g
egg
1
extra virgin olive oil
1 tbsp
nutmeg
1 pinch
ground turmeric
1 pinch

Cashew cream

coconut oil
40 g
brown onion cut into quarters
200 g
raw cashews
130 g
water
200 g
sea salt to taste
ground black pepper to taste
ground nutmeg
1 pinch

Mushroom filling

extra virgin olive oil plus extra to fry
20 g
leeks white part only, cut into slices (1-2 cm)
200 g
garlic clove
1
zucchini cut into pieces (5 cm)
200 g
fresh Swiss brown mushrooms sliced
250 g
mixed fresh herbs leaves only, finely chopped
½ bunch
sea salt to taste
ground black pepper to taste

Difficulty

easy

Nutrition per 1 portion

Sodium 213.8 mg

Protein 11.6 g

Calories 1761.7 kJ / 421.1 kcal

Fat 24.5 g

Fiber 5.9 g

Saturated fat 8.8 g

Carbohydrates 43.7 g

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