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Gwinganna mushroom and vegetable crêpes

Gwinganna mushroom and vegetable crêpes
4.3 4 rating
Prep. 20 min
Total 45 min
6 portions
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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
Fibre 5.9 g
Saturated Fat 8.8 g
Carbohydrates 43.7 g

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