Cheesy Spinach & Mushroom Buckwheat Crepes

Cheesy Spinach & Mushroom Buckwheat Crepes

Did you know you can make your own buckwheat flour at home in under 1 minute? And then turn it into delicious savoury Cheesy Spinach & Mushroom Buckwheat Crepes? Recipe via @nourish_naturally Rebecca Gawthorne.

Makes 4 servings
Total Time 15 Minutes
Difficulty Intermediate
Container Dry Grains Container


  • 2 cups raw buckwheat
  • 2 cups water
  • 1 egg, beaten
  • 2 tbsp olive oil
  • 1 medium brown onion, finely diced
  • 1 cup mushrooms, sliced
  • 1 tbsp dried oregano
  • 2 tsp garlic powder
  • Pinch of pepper
  • 1 cup cheese, grated
  • 1 cup baby spinach


  1. Place raw buckwheat into Vitamix Dry Grain container and secure the lid.
  2. Select the lowest setting. Start the machine, increase to its highest speed, and run for 1 minute or until fine flour is formed.
  3. Remove the lid and place flour into a mixing bowl. Add egg and water. Mix until smooth batter forms. Cover and let it rest in the fridge for 1 hour or overnight.
  4. In a frying pan, heat 1 Tbs oil and cook onions until translucent. Add mushrooms and spices and cook for 5-10 minutes or until mushrooms are cooked. Set aside.
  5. Heat oil over high heat on a pan and pour ⅓ of the crepe batter on, spreading out thinly & evenly. Lightly brown for 1-2 minutes each side.
  6. Place ¼ of the cheese onto the crepe, then add ¼ of the onion mix and ¼ of the spinach. Fold the crepe over, cook for 1 minute each side, or until the cheese has melted. Serve. Repeat for remaining crepes.

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