Hummus & mushrooms buckwheat crepes

Hummus & mushrooms buckwheat crepes


  • 100g buckwheat flour (or whole wheat)
  • 1 tsp b.powder
  • 1tbsp ground flaxseeds
  • 175ml almond milk (or milk of choice)
  • Pinch of sea salt
  • 1/2 tbsp olive oil
  • 40g button mushrooms
  • 1 spring onion
  • 2 tbsp chickpea hummus
  • 1/2 tsp Mavella Superfoods Australian Grown - Spinach


  1. 1Place a skillet over low heat and drizzle with olive oil. Chop the garlic, spring onion and mushrooms and cook until soft and starting to brown. Set aside.
  2. To make the crepes, stir flour, b.powder, flaxseeds, sea salt and milk together until a smooth batter is formed.
  3. Warm the skillet and add spoonful's of the batter into it, spread the batter evenly.
  4. Cook each side of the crepes. Meanwhile, mix Mavella Superfoods Australian Grown Spinach into the hummus.
  5. When ready, place the crepe on a plate and top with hummus and the cooked mushrooms. Enjoy!
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