Gwinganna mushroom and vegetable crêpes
TM6

Gwinganna mushroom and vegetable crêpes

5.0 (2 ratings)

Ingredients

Crêpes

  • 75 g buckwheat flour
  • 75 g chickpea (besan) flour
  • 25 g arrowroot flour
  • ½ tsp sea salt
  • 350 g rice milk
  • 1 egg
  • 1 tbsp extra virgin olive oil
  • 1 pinch nutmeg
  • 1 pinch ground turmeric

Cashew cream

  • 40 g coconut oil
  • 200 g brown onion, cut into quarters
  • 130 g raw cashews
  • 200 g water
  • sea salt, to taste
  • ground black pepper, to taste
  • 1 pinch ground nutmeg

Mushroom filling

  • 20 g extra virgin olive oil, plus extra to fry
  • 200 g leeks, white part only, cut into slices (1-2 cm)
  • 1 garlic clove
  • 200 g zucchini, cut into pieces (5 cm)
  • 250 g fresh Swiss brown mushrooms, sliced
  • ½ bunch mixed fresh herbs, leaves only, finely chopped
  • sea salt, to taste
  • ground black pepper, to taste

Nutrition
per 1 portion
Calories
1761.7 kJ / 421.1 kcal
Protein
11.6 g
Carbohydrates
43.7 g
Fat
24.5 g
Saturated Fat
8.8 g
Fibre
5.9 g
Sodium
213.8 mg

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