Gwinganna mushroom and vegetable crêpes

Gwinganna mushroom and vegetable crêpes

4.4 5 ratings

Prep. 20 min

Total 45 min

6 portions

Ingredients

Crêpes

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

Cashew cream

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

Mushroom filling

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

Difficulty

easy

Nutrition per 1 portion

Sodium 213.8 mg

Protein 11.6 g

Calories 1761.7 kJ / 421.1 kcal

Fat 24.5 g

Fibre 5.9 g

Saturated Fat 8.8 g

Carbohydrates 43.7 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

A taste of Gwinganna 11 Recipes
Australia and New Zealand

Thermomix® Everyday Winter 2024 72 Recipes
Australia and New Zealand

You might also like...

Show all

Warm Mediterranean couscous salad

30 min

Sichuan zucchini and eggplant

1 h 15 min

Courgette strudel

1 h 20 min

Paneer makhani

45 min

Amritsari dal

26 h

Three Cheese and spinach lasagne (Diabetes)

1 h 30 min

Palak paneer

45 min

Charred cauliflower makhani

1 h

Ancho chilli bean bowl

1 h

Buddha bowl with lentil falafel and pomegranate

24 h 50 min

Cauliflower tacos with chipotle sauce

3 h 45 min

Vegan walnut and black bean burger

4 h 40 min

Show all