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Four buckwheat crepes filled with a creamy mixture, garnished with chopped parsley, are arranged on a white plate. The background is softly blurred with hints of ingredients.

Savoury Buckwheat Pancakes with Creamy Mushroom Filling

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients Method Video Notes

Ingredients
  

Buckwheat pancakes
  • 1 cup buckwheat flour
  • 1 ½ cups water
  • 1 flax 'egg' 1 tablespoon ground flaxseed + 2 tablespoon water, stir and leave 5 mins
  • ¼ teaspoon salt
  • 1 tablespoon dairy-free butter
creamy mushroom filling
  • 2 punnets of brown mushrooms, sliced
  • 20g fresh chives, sliced
  • 1 cup raw cashews, soaked Soak overnight or 30mins in boiling water. Drain
  • 1 cup water
  • 1 tablespoon Fresh garlic paste
  • ¼ cup nutritional yeast
  • 1 teaspoon of Salt and pepper
  • Juice of 1 lemon
To serve
  • Chopped fresh parsley Optional

Method
 

Buckwheat Pancakes
  1. Add buckwheat flour, water, salt and the flax egg, to a food processor. Blend well.
  2. Heat a medium-sized frying pan over medium heat and add a spoonful of dairy-free butter.
  3. When the pan is hot and butter is melted, pour around ⅔ ladleful of buckwheat batter into the pan and swirl to coat the bottom. Pancake should be quite thin.
  4. Cook for 2–3 minutes per side, or until golden and firm.Transfer to a plate and keep warm while you cook the remaining pancakes.
Creamy Mushroom Filling
  1. Heat a medium-sized frying pan over medium heat and add a spoonful of dairy-free butter.
  2. Add chopped mushrooms, and cook until mushrooms are tender and have released most of their moisture—about 6-8 minutes.
  3. Add chopped fresh chives and cook a further 2 mins. Lower the heat.
  4. In a blender, combine soaked cashews, water, garlic paste, nutritional yeast, salt and pepper and lemon juice. Blend on high until smooth and creamy. Taste and adjust seasoning if needed.
  5. Pour the cashew cream into the mushroom and chives mixture. Stir to combine and heat gently until warmed through and slightly thickened, about 2–3 minutes. Add a splash of water if it gets too thick. Keep aside.
To serve
  1. Spoon the creamy mushroom mixture into buckwheat pancakes and fold over. Garnish with fresh parsley or other herbs. Enjoy! 🌱🌱

Video

Notes

Cashew soaking time (20-30 minutes) not included in prep time above — soak in advance for a quicker cook.