Buckwheat Crepes with Baharat spiced Mushrooms

With another pancake day approaching, I wanted to share a new savoury pancake recipe with you all. It’s a recipe I came up with about 2 years ago when I was improvising with pancake fillings and it had slipped my mind until the other day and I just had to recreate it and this time write it down!

I don’t know about you, but I LOVE pancake day. What a great day, a day with low expectations that are often met with joy, laughter and full bellies.

This recipe is something a little different… so if you’re like me and you like to have savoury pancakes or crepes for dinner and sweet pancakes for pudding – this is the one for you. It’s a simple combination of mushrooms, lentils and spinach but what makes this recipe pack a punch is the beautifully fragrant spice mix. The Baharat spice mix is a middle eastern spice blend used for dishes like Koshari – it fills this dish with such depth of flavour and really has a unique quality. Together with the earthy mushrooms, wholesome buckwheat flour and comforting cashew cream, it makes this dish an all round shrove Tuesday winner. I have included the recipe for the spice mix which is very easy to make, but equally you can find it in lots of shops.

This recipe is gluten free! Hurrah! So it is a great one to whip up for your gluten free friends anytime of the year, pancakes aren’t just for pancake day after all. Just check the stock is gluten free (because some may contain gluten) and also check with your gluten free friend if they are ok with oat milk – you can use another type of plant based milk if necessary.

Tips

If you make your own spice blend, you will have lots leftover so you can keep it in a glass jar to use in other dishes (which I recommend).

For the pancakes – I started by making the batter as it is good to leave it to rest for a short while, so once you have mixed it you can leave it to rest on the side or in the fridge, just make sure you give it a good stir before you use it.

Use your best non-stick frying pan… otherwise you may find this quite tricky! I used a 10-inch frying pan and about 3/4 of a ladleful of batter. You want the pancake to be fairly thin so that it cooks quickly and evenly.

There should be enough batter to cover a couple of duds at the start! I don’t know about you but no matter how good you get at making pancakes, the first one never really works does it? Once you’re flying – you can stack the pancakes on a plate to keep them warm, just lay some foil over the top to keep some heat in.

Buckwheat Crepes with Baharat Spiced Mushrooms

A wonderfully wholesome and unique savoury crepe recipe, perfect for pancake day

Course Dinner
Keyword crepes, lentils, mushrooms, pancakes
Prep Time 20 minutes
Cook Time 25 minutes
Servings 8 crepes

Ingredients

For the Baharat Spice Mix

  • 1 Tbsp whole black peppercorns
  • 1 Tbsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp whole cloves or ¾ tsp ground cloves
  • ½ cardamom seeds
  • Tbsp paprika
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg

For the Crepes

  • 225 g buckwheat flour
  • 750 ml water
  • 1 tsp salt
  • ½ tsp cracked black pepper
  • ½ tsp bicarbonate of soda
  • 8 tsp vegan butter for frying

For the Filling

  • 1 Tbsp olive oil
  • 1 pinch salt to taste
  • 1 shallot or ½ onion
  • 1 clove garlic
  • 300 g chestnut mushrooms or mushrooms of your choice
  • 250 g pre-cooked puy lentils we use merchant gourmet brand, or tinned green would work (make sure to drain)
  • 125 g spinach
  • 100 ml veg stock using 1 cube (check its's gluten free if needed)
  • 3 tsp baharat spice mix
  • 1-2 roasted red peppers (from a jar) for topping
  • 3-4 spring onions for topping

For the Cashew cream

  • 125 g raw cashew nuts
  • 1 Tbsp lemon juice
  • 3 Tbsp Nutritional yeast
  • 100 ml oat milk or other plant based milk
  • 1 clove garlic or ½ tsp garlic granules
  • 1 pinch salt

Instructions

To Make the Crepe Batter

  1. Sieve the flour into a large bowl and add in the rest of the ingredients (minus the butter) and whisk well to combine. Leave to rest on the side or in the fridge.

To make the Spice Mix

  1. Set aside the paprika, cinnamon and nutmeg into a bowl. Then, simply dry fry the whole seeds in a frying pan on a medium high heat for 3-5 minutes until they release those wonderful aromas. Let them cool slightly then grind them together in a pestle and morter or spice grinder, then add the already ground spices and mix together. Keep stored in a glass jar as you'll only need 3 tsp for this recipe.

Making the Filling and the Cashew Cream

  1. Bring a kettle to the boil. Tip the cashews into a bowl and cover with boiling water. Set to the side for at least 15 minutes whilst you prepare the rest of the filling.

  2. Peel and dice the shallot and thinly slice the garlic. Quarter (or halve) the mushrooms so that they are all a similar size. Thinly slice the spring onions and set to one side for later. Take 2 large roasted peppers from the jar and slice into roughly 1cm strips. Lie them together on a plate and set to one side.

  3. Heat the oil in a frying pan and when hot, add in the onions with a pinch of salt, stir for 2 minutes. Then, add in the garlic and stir for a further minute. Add the mushrooms to the pan, cover with a lid and let them cook down a little, strring regularly whilst you boil the kettle to make up the veg stock. Add the lentils to the pan along with 3 tsp of the baharat spice mix and stir well. Add the stock and spinach and turn down to a very low simmer, leave to cook down for 15 minutes or so whilst you make up the cashew cream and the pancakes, you can place a lid on top if the mixture starts to stick.

  4. Discard the water from the cashews and tip the cashews into a blender along with the rest of the cashew cream ingredients and blend until smooth.

To make the Crepes and bring it all together!

  1. Give the batter a good stir, then heat up your best non stick frying pan, add a tsp vegan butter to the pan and place it onto a high heat. Melt the butter down (it needs to be sizzling hot at this point), using a ladle, tip ¾ - 1 ladleful of batter into the pan (depending on the size of your pan) and tip the pan in a circular motion so that the batter runs to each edge. Then turn it down to a medium-high heat. Let the crepe cook for roughly 45 seconds until the edges begin to brown then, using your best pancake technique, flip your pancake over to cook for about 20 seconds on the other side (a silicone spatula usually works well too). Then tip the crepe onto a plate and cover with foil. Repeat this until you have made all of the crepes, using a tsp of butter in between each one to stop it from sticking. You can stack them up to keep warm together.

  2. Check the seasoning of mushroom filling before taking it off the heat, add more salt and pepper as needed.

  3. Bring the crepes to the table, with the filling in a serving bowl along with the toppings. Make up your crepe by adding the baharat mushroom filling, with a dollop of cashew cream, some red pepper slices and fold together. Sprinkle some spring onions on top and serve with extra spinach or a side salad. Enjoy!