Buckwheat-millet crepes with spinach, grilled champignons and garlic sauce (gluten free, vegan)


  • 150g ground buckwheat
  • 200g ground millet flakes
  • 110g potato starch
  • 1/2 tsp baking soda
  • 1 tbsp (10g) natural apple cider vinegar
  • 900ml plant milk (I used soy-rice but coconut is the best)
  • 60g coconut oil extra virgin
  • filling – garlic sauce spinach leaves and grilled champignons (no oil added)



  1. Rinse champignons with water and cut in 4mm slices. Put them on a baking tray lined with baking paper, sprinkle with dried garlic and grill in oven.
  2. Grind buckwheat and millet flakes on flour in a high speed blender or in a grinder. Transfer to another dish and set aside.
  3. Place plant milk, water and coconut oil in a blender and break down the fat in an aqueous phase on quite high speed for over a dozen seconds.
  4. Add remaining ingredients and mix them to connect. Quite rare and bright liquid will  form – batter. With this consistency you may obtain really thin crepes.
  5. Serve filled with 3 teaspoons of garlic sauce, few spinach leaves and grilled champignons (don’t add any fat).

Enjoy your meal!



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