Vegan buckwheat crepes with mushrooms! Flavourful and comforting, these are a great savoury breakfast or weekend brunch, as well as a yummy breakfast for dinner option. Gluten-free, oil-free and easy to make in under 30 minutes.
Who doesn't love a comforting breakfast?! I have to say that I'm a huge fan of savory breakfasts these days. Don't get me wrong, I love breakfasts such as carrot cake oats or smoothie bowls as much as the next person. But a savory start to the morning can be a really good way to switch things up and bring a little bit of variety into your breakfast rotation.
Hence, this recipe for buckwheat crepes. It has been a go-to for me for years now, and I'm yet to get bored of it. Give it a go, and you will see why! And don't worry, there's no huge time investment. You need 30 minutes from start to finish!
One more thing I love about savory breakfasts is that they're a great breakfast for dinner option, too. As I've gotten older, I've come to realise more and more that it's a little bit silly to limit certain foods to specific parts of the day! So, nowadays I enjoy breakfast for dinner all the time. Sometimes that includes sweet options, but I do love ending the day with something savory and comforting.
About these vegan buckwheat crepes
These vegan buckwheat crepes with a mushroom filling are a perfect start to any morning. They're so quick to put together, and will definitely set you up for a great day. They also make a fantastic brunch option - add them to a brunch buffer, and everyone will be impressed! On the whole, it's a wonderful versatile recipe you just can't go wrong with.
Crepes are another one of my favourite breakfasts. I think I may actually prefer them to pancakes, because they’re a bit more versatile, even if trickier to perfect. The major ingredient here is buckwheat flour, which works really well with a savoury filling. In fact, I have previously used it to make savoury pancakes, which inspired this crepe version. It's quite a heavy flour, and naturally has an earthy, slightly nutty flavour. If you love breakfast comfort foods, you will love using it in your recipes.
To go with the vegan buckwheat crepes, I made a mushroom and kale filling. While it’s definitely yummy enough to eat by itself, it’s even better with a crepe breakfast. If you have any leftover, you can
Ingredients and substitutions
- Buckwheat flour. This is a key ingredient, so I would not recommend swapping it out.
- Ground flaxseed. This helps to add texture and help the crepes stick together.
- Coconut sugar. Adding a little bit of coconut sugar helps to balance the flavours.
- Salt. Just a pinch of salt in the batter works super well together with the sugar to make a great flavour profile.
- Plant based milk. Use any plant based milk of your choice.
- Mushrooms. Baby Bella, oyster and shiitake mushrooms work well.
- Cumin and garlic granules. This is for seasoning the mushroom filling.
- Cornstarch. Helps to thicken the sauce filling.
- Tamari. You can use soy sauce if not avoiding gluten. Use coconut aminos for a soy-free version.
- Kale. You can use any leafy green of your choice, such as spinach.
How to make vegan buckwheat crepes
Firstly, add the buckwheat flour, ground flaxseed, coconut sugar, salt and almond milk to a large mixing bowl. Whisk the ingredients together really well.
Heat a large non-stick frying pan over a medium-low heat. Add enough batter to the frying pan to cover the entire surface (around ¼ cup per crepe). Cook for around 2 minutes, until it is easy to lift up the crepe. Flip, then cook for a further thirty seconds on the other side.
Meanwhile, prepare the mushroom filling. Add the onion to a non-stick saucepan and cook for 2-3 minutes, until translucent. Then, add the mushrooms and cook for a further 3-4 minutes, until they shrink down. Add in the almond milk, cumin, garlic granules, corn starch, tamari and kale. Cook for 2-3 minutes, until the kale wilts and the sauce thickens.
Serve the mushrooms immediately with the vegan buckwheat crepes.
I love these savoury crepes!
- Perfect for a weekend breakfast or brunch.
- Made with healthy, whole ingredients that are accessible.
- Ready in under 30 minutes.
- Made in just one bowl.
- Also great as breakfast for dinner.
What else can I serve these crepes with?
They are super versatile, and you can use pretty much anything for a filling. For instance, mashed avocado or guacamole would work really well. I also love them with vegan sour cream as a dip, or spicy vegan cashew cream. Or, how about using chickpea salad as a creative filling idea?
Given that the flavour of the buckwheat crepes isn't super intense, they can also suit a sweet filling - for instance, peanut butter, vegan yoghurt, berries, and fruit. Hence, serve them at a brunch buffet with a variety of toppings to choose from!
Storing and freezing instructions
You can store these savory crepes in the fridge for up to 3-4 days in an airtight container. They are also freezer-friendly. Store them in a freezer-friendly bag with a sheet of parchment paper between each crepe. To reheat, place them in the microwave, or in the oven at 180 degrees C (350 F) until fully heated through.
Other healthy vegan breakfast recipes
- For a delicious make-ahead option, try apple pie coconut chia pudding.
- My strawberry and banana protein smoothie bowl is super easy and quick to make!
- If you're a pancake fan, you will love cacao pancakes with caramelised banana.
- For another great buckwheat idea, try out simple chocolate buckwheat porridge.
- If you're a fan of savory breakfasts, try out a breakfast burrito bowl.
Let me know in the comments - what's your favourite weekend breakfast? If you give these vegan buckwheat crepes a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
- Mixing bowl
- Frying pan or skillet
For the crepes
- 1 ⅗ cups buckwheat flour
- 3 tbsp ground flaxseed
- 1 tsp coconut sugar
- ½ tsp salt
- 2 ½ cups almond milk
- Add the buckwheat flour, ground flaxseed, coconut sugar, salt and almond milk to a large mixing bowl. Whisk the ingredients together really well.
- Heat a large non-stick frying pan over a medium-low heat. Add enough batter to the frying pan to cover the entire surface (around ¼ cup per crepe). Cook for around 2 minutes, until it is easy to lift up the crepe. Flip, then cook for a further thirty seconds on the other side.
- Meanwhile, prepare the mushroom filling. Add the onion to a non-stick saucepan and cook for 2-3 minutes, until translucent.
- Add the mushrooms and cook for a further 3-4 minutes, until they shrink down.
- Add in the almond milk, cumin, garlic granules, corn starch, tamari and kale. Cook for 2-3 minutes, until the kale wilts and the sauce thickens.
- Serve immediately with the buckwheat crepes.