Buckwheat Crepes with Savoury Spinach ‘n’ Beans and Creamy Cashew Cream
This recipe had been sitting in my head for a while, and finally the day came I decided to make it a reality. Luckily, it pretty much worked exactly the way I’d envisioned the first go (I say luckily because I was serving them to company!!).
Second time around with a few minor revisions confirmed this recipe was definitely a keeper. I knew this was the case when I found myself snacking on them cold — that is how good I found them, haha!
- ¾ cup buckwheat flour
- ¼ cup sorghum flour
- ¼ cup brown rice flour
- ¼ cup arrowroot powder
- 1 tsp fine sea salt
- 1 can organic coconut milk (400mL)
- 3 eggs, beaten
- ¼ cup melted coconut oil
- In a large bowl, mix together the buckwheat flour, sorghum flour, brown rice flour, arrowroot powder and sea salt.
- In a separate small bowl, whisk together the coconut milk, eggs and oil.
- Fold the dry ingredients into the wet mixture and beat until thoroughly combined.
- Let the batter sit on the counter for 2 hours (OR, mix up a day in advance and refrigerate overnight, but let sit out in a warm spot for 2-3 hours before using the batter).
- Heat a large non-stick ceramic or other large fry pan (I use a cast iron fry pan) or griddle to medium-high heat with a tsp of coconut oil. Using about ¼ cup of the batter per crepe, ensure the batter covers the bottom of the pan, and cook the crepe 1 minute per side.
- Serve with sautéed onions, spinach and diced tomatoes and scrambled eggs rolled up inside. Top with creamy dressing (recipe below) salsa.
Spinach ‘n’ Beans Filling
- 1 Tbsp virgin coconut oil
- 1 onion, diced
- 1 container (5 oz) fresh baby spinach (or equivalent frozen spinach)
- 1 can (398mL) diced tomatoes
- 1 can (398mL) aduki beans (or black beans), drained and rinsed
- 2-3 eggs, scrambled
In a large fry pan or pot, heat coconut oil. Add onions and saute until translucent. Add the spinach, tomatoes and beans and heat until the spinach is fully wilted and rest is heated through. Scramble the eggs separately.
Creamy Cashew Dressing
- 2 cup cashews, soaked 2-6 hours (although I have found it works without soaking)
- ¼ cup olive oil
- 1 large lemon (or 2 small), juiced
- 2 cloves garlic (or 1 tsp powdered garlic)
- 2 tsp maple syrup
- 2 tsp mustard
- 1 tsp sea salt
- water, added until desired consistency is obtained (start with 2 Tbsp)
Place all ingredients in a high-powered blender, blend on low, then on high for about one minute, until smooth. Store any unused dressing in an airtight container in the fridge for up to one week.
Serve by arranging 1 scoop (about half a cup) of the spinach n beans filling on a crepe, add a bit of scrambled egg and a few teaspoons of creamy cashew dressing. Fold and flip. Top with salsa if desired.
Makes 8-10 crepes (less if the batter is too cold).