Walnut & Rosemary Crepes with Mushroom Filling Recipe

Walnut & Rosemary Crepes with Mushroom Filling Recipe
SERVES

TIME TO PREPARE

STORAGE
Store in fridge for up to 2 days.
Gluten Free Vegetarian Sugar Free Dairy Free

This meal can be eaten for breakfast, lunch or dinner – it’s very versatile and very nutritious! The creamy mushroom filling provides the body with energy and essential nutrients to support your health. Walnuts are classed as brain foods, and contain essential fatty acids and omega-3. The gluten-free flours; walnut and buckwheat make this meal less heavy to the standard crepe but still filling and totally satisfying!

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Ingredients
  • FOR THE CREPES:
  • 1/4 Cup Walnut Flour
  • 3/4 Cup Buckwheat Flour
  • 1 Tsp Baking Powder
  • 1 Cup Nut Milk
  • 4 Medium Eggs (Beaten)
  • 1 Tbsp Fresh Rosemary (Finely Chopped)
  • 1/4 Tsp Salt
  • Coconut Oil (for Frying)
  • MUSHROOM FILLING:
  • 300g Mixed Mushrooms (Sliced)
  • 1/2 Can Butter Beans (Drained)
  • 3 Garlic Cloves (Minced)
  • 1/2 Onion (Chopped)
  • 200ml Nut Milk
  • 1 Tbsp Tapioca or Corn Flour
  • 1 Tsp Wholegrain Mustard
  • Handful of Parsley or Chives (Chopped)
  • 1 Tbsp Tamari
  • 2 Tsp Shiitake Mushroom Powder
  • Pinch White Pepper
  • 2 Tbsp Olive Oil (for Frying)

Equipment
  1. Medium Size Mixing Bowl
  2. Wooden Stirring Spoon
  3. Medium Frying Pan
  4. Spoon
  5. Spatula
  6. Small Saucepan
  7. Small Bowl or Cup
  8. Serving Plates

Method
  1. TO MAKE THE CREPES:
  2. Combine all the dry ingredients in a medium-size mixing bowl.
  3. Add in the eggs and stir until well combined.
  4. Slowly add in the nut milk, stirring continuously until a smooth batter forms. If you feel the batter is too thick, add in another ¼ cup of nut milk but bear in mind that this batter will be thicker than a normal crepe consistency.
  5. Heat a frying pan over a low heat with a little coconut oil.
  6. Once the oil has melted and spread, spoon some crepe batter into rounds onto the pan and spread out with the back of your spoon or spatula.
  7. Cook over a low heat for about 3-4 minutes on one side.
  8. Flip over and finish cooking for 30 seconds.
  9. Repeat until all the batter has been made into crepes.
  10. Keep crepes in a warm oven, until the mushroom filling has been made.
  11. TO MAKE THE MUSHROOM FILLING:
  12. Heat the oil in a medium frying pan and sauté the onion and garlic for 1-2 minutes or until they soften.
  13. Add the mushrooms and tamari and cook for 4 minutes or until they start to soften.
  14. In a small bowl or a cup, mix the flour and Shitake Mushroom powder with a little nut milk to form a paste. Then place in a small saucepan with the remaining nut milk and mustard.
  15. Stir constantly whilst slowly bringing to the boil.
  16. Once the sauce thickens, add in the mushroom mixture, beans, pepper and parsley or chives. Mix well and then remove from heat. 
  17. Place one crepe at a time onto a plate and spoon a portion of the mushroom mixture onto only half of the crepe. Fold the crepe in half.
  18. Repeat with the remaining crepes.
  19. Serve and enjoy!  
24 August 2017 - 12:04pm