Kale and Mushroom Crepes

Planning a plant-based or dairy-free morning menu? These savory mushroom kale crepes are a delicious way to start the day and wow your friends and family.

Ingredients

1 cup buckwheat flour
1 tbsp flaxseed meal
2 cups dairy-free milk of choice
pinch sea salt
1 tbsp extra virgin olive oil
1 cup Daiya Mozzarella Cutting Board Shreds
1/2 cup Fresh Button Mushrooms, sliced
1/2 cup Kale
1 clove garlic, minced

Instructions

In a large bowl combine buckwheat flour, flaxseed meal, dairy-free milk of choice, oil and salt. Whisk vigorously to combine.

The batter should be pourable but not watery. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk

Heat a nonstick skillet over medium heat. Once hot, add ~1/3 cup batter, and swirl the batter around the pan so it forms a thin circle. Let cook until the top appears bubbly and the edges are dry (similar to pancakes). Then carefully flip and cook for 2-3 minutes more on the other side.

Once all the crepes are cooked. Sautee mushrooms and garlic. Once the mushrooms are well cooked add kale and cook until wilted. Set the mushroom mixture aside.

Return one crepe at a time to skillet and fill with mushroom mixture and a small handful of Daiya Mozzarella Cutting Board Shreds. Cook until cheeze has melted. Serve immediately.

Tips for cooking with Daiya

30 min

Total Time

15 min

Prep Time

15 min

Cook Time

Servings