Spinach Buckwheat Crêpes

Zesty and fragrant spinach crêpes that are vegan and gluten-free and packed with flavour. A versatile lunch, brunch or dinner for everyone!

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Crepes will forever remind me of fairs and markets; the nostalgic scent of caramelised butter, fresh lemon and the crunch of sugar on my tongue bring me back to a happy place if laughter and enjoying crepes in a cone.

now, this recipe is not so traditional, firstly it is savoury, and if that’s not enough, well, the crepes are green! I am a real advocate for getting veggies in wherever possible, an if I can even eat them in a pancake well, I am a winner!

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So yes, these are soft, fragrant, 1 of your 5 a day, and perfect for brunch, lunch or dinner! Most importantly to me, these are vegan and gluten-free, and thanks to the buckwheat flour and hemp milk, packed with minerals and omega 3!

Did I mention that they are also super versatile and can be eaten with anything (i even drained them in almond butter and topped with banana, and yes IT WAS DELICIOUS)

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Ingredients

70g buckwheat flour

150ml hemp milk

Large handful of spinach

Juice 1/4 lemon

1/4 teaspoon salt and pepper

Roasted vegetables, hummus, coconut yogurt, mixed herbs


Method

Place all of the ingredients in a blender and process until smooth, then place in the fridge for 5 minutes to set.

Heat a large non-stick pan over medium heat, add a drizzle of olive oil and pour out a ladle of batter (this recipe makes 4 crepes). Once the pancake begins to bubble and firm around the edges, gently flip using a spatula and cook for a further 2-3 minutes.

Top the crepes with your toppings and serve warm, I opted for roasted courgette, aubergine and peppers with pea hummus, and a mixed herb coconut yogurt.

Enjoy! x

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