Savoury Spinach Crepes filled with quinoa and mushrooms

We want to get people into the kitchen and cooking as much as they can during these extreme circumstances and while people are spending more time, than ever at home. 

For this recipe, we'd like to thank Neleta from Nourish & Flourish Nutrition for this recipe. You can find more delicious recipes here and follow Neleta on Facebook and Instagram.  

You will need

3/4 cups buckwheat flour

Large handful spinach 

Salt 

Water

 

For the filling: 

 

1/2 cup quinoa

1 cup of water or vegetable stock (low salt)

Salt to taste

Mushrooms 

Tempeh

Method

In a blender add the flour and spinach and blend until you have a lovely green coloured flour.

Pour into a bowl and add some salt to taste and add water until you get a lovely green runny crepe batter. 

Heat some oil in a pan over a high heat and ladle some batter into the pan and using the back of the ladle smooth our into a thin circle. Cook until golden at the bottom and flip over and cook the other side. This should all take around 2 minutes for each crepe.

Place on a plate and cover with a tea towel to keep warm. 

 

For the filling:

 

In a pan add a little olive oil and then add the quinoa and toast gently for around 39 seconds. 

Add the boiling water (or stock) and salt a reduce the heat to a simmer and pop the lid on and cook until all the water has been absorbed. 

Turn off the heat and fluff up the quinoa. 

In a frying pan, add the chopped mushrooms, tempeh (or any other protein source) along with some spices such as cumin, paprika, ras el hanout and cook through. 

Stir in these into the quinoa. 

Place a crepe on a plate and full with some of the quinoa mixture and roll it up and continue with the rest.

Top with either beetroot hummus/sauce or pesto. 

 

Why not add turmeric or beetroot for wonderful yellow or red colour crepes?

 



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