- 2 cups buckwheat flour
- 1 egg
- 1/2 tsp. sea salt
- 4 cups water
- 2 tbsp coconut oil
- 2 tbsp. of extra virgin olive oil
- 2 cups mushrooms (crimini or a combo or your favorites)
- 1/4 cup fresh parsley, chopped fine
- 1 tbsp. fresh thyme, chopped
- 1 garlic clove, minced
- Sea salt and fresh cracked pepper to taste
- 1 bunch of fresh spinach, washed
Add flour, egg and salt into a bowl. Using an electric mixer, start mixing the ingredients while adding the water slowly until it has the consistency of heavy cream. Use additional water if necessary. Once consistency is reached, let sit in fridge for 30 minutes (and up to a few hours).
Pre-heat oven to 400F and also heat a heavy skillet or crepe pan over medium heat and grease evenly with oil. Ladle batter onto pan. Using a spatula, spread the mix so that it evenly covers the pan to make a uniform, large, thin crepe. It may take a couple of tries to get the technique. When it browns, about 2 mins, flip the crepe to cook the other side for an additional 2 mins. You may need to add more oil so that it doesn’t stick. Continue until all batter has been used. Set crepes aside and in a large skillet heat oil over medium heat. Add mushroom and cook for approximately 10 minutes while stirring occasionally. Add parsley, thyme, garlic, salt, and pepper and cook for an additional minute. Add spinach, cover, and cook an additional 2 minutes. Uncover, add filling mixture to crepes and serve.