Buckwheat Crêpes with Hummus Mushrooms

Ingredients

• 1/2 cup buckwheat flour
• 1/4 tsp salt
• 3/4 cup water
• 1 tbsp oil
• 1 shallot (minced)
• 2 cloves of garlic (minced)
• 4 cups sliced mushrooms ((I used cremini mushrooms))
• 1 tbsp soy sauce
• 1/4 cup white wine
• 1 tbsp nutritional yeast
• 1/4 tsp dried rosemary
• 1/8 tsp ground black pepper
• 2 tbsp hummus ((or plant-based cream))

Instructions

1. 1

   --- Buckwheat Crêpes ---

2. 2

   Make the batter. Add the buckwheat flour, salt, and water to a mixing bowl. Whisk until well combined. Cover and let sit at room temperature for at least 30 minutes. In the meantime, prepare the mushroom filling.

3. 3

   --- Mushroom Filling ---

4. 4

   Sauté the aromatics. Heat the oil in a non-stick pan over medium heat. Once hot, add the minced shallot and garlic, and sauté for 3-5 minutes or until golden brown.

5. 5

   Add the mushrooms. Next, add the sliced mushrooms and sauté for 5-7 minutes.

6. 6

   Deglaze. Pour in the soy sauce and white wine. Simmer for about 5 minutes or until the liquid has reduced by about half.

7. 7

   Add the remaining ingredients. Next, add the nutritional yeast, rosemary, ground black pepper, and hummus. Stir to coat the mushrooms with the aromatics and the sauce, and cook for 1 more minute. Remove from heat and cover to keep warm.

8. 8

   --- Assemble ---

9. 9

   Cook the crêpe. Heat a non-stick pan over medium-high heat. Once hot, add about one tablespoon of oil and use a kitchen paper towel to spread it evenly. Pour about 1/2 cup (or more, depending on the size of your pan) of the batter into a hot, non-stick pan and quickly tilt the pan to spread it as thinly and evenly as possible. Cook for 2-3 minutes, or until golden brown on the bottom.

10. 10

    Fill with mushrooms. Arrange half of the mushroom filling in the center of the crêpe. Cook for another 1-2 minutes.

11. 11

    Fold the crêpe. Fold the edges of the crêpe over the filling to make a square pocket. Transfer the crêpe to a plate and garnish with chopped green onions. Repeat with the remaining crêpe and filling. Serve immediately.

12. 12

    These crêpes are best served immediately if you want them crispy, but you can store the batter and mushroom filling in the refrigerator for up to 2 days.