Savoury Wheat Crepes
9,2 / 10
ready in 35 min.
- 1 ½ cups Buckwheat flour
- 1 ½ teaspoons gluten-free Baking powder
- 1 ¾ cups Almond milk
- 1 tablespoon apple cider vinegar
- 0.333 cup Avocado oil
- 2 cups baby Spinach (washed)
- 2 large vine tomatoes (sliced)
- 1 tablespoon Nutritional yeast (or grated dariy-free yeast)
- freshly ground Black pepper
Sift the buckwheat flour, baking powder, and a good pinch of salt into a large mixing bowl. Whisk in the almond milk in a slow, steady stream until you have a smooth batter.
Stir the apple cider vinegar and a tablespoon of oil into the batter.
Wipe the surface of a crepe pan with a little oil. Heat over a moderate heat until hot and add a small ladle of batter, letting it run all over the pan, tilting it if necessary.
Cook for 1 - 2 minutes until set and golden, and then flip. Cook the other side for a further minute before sliding out of the pan onto a plate. Repeat the method for the remaining pancakes.
Heat any remaining avocado oil in the pan and add the spinach and seasoning. Saute for 2 minutes, stirring occasionally, until wilted. Add the tomatoes and continue to cook until softened.
Season to taste and spoon into the pancakes. Fold the edges around the filling and serve on plates with nutritional yeast or cheese to garnish.