These savory gluten free mushroom pesto crepes are the perfect start to the weekend. You can prepare the batter ahead of time to make your morning meal hassle free.
Are you a fan of sweet or savory breakfasts? I’m personally a savory fan and am a big believer in leftover dinner for breakfast. It’s the perfect meal. When leftovers aren’t available, savory crepes are the top choice.
There are many reasons why crepes are an ultimate breakfast food. They can be made sweet or savory, are a great way to use up fruit and vegetables in the fridge, and the batter can be made the night before, meaning breakfast will be that much simpler when morning comes.
You can play around with the consistency of this batter if you’d like. I love it the way it is and find it works perfectly, but if you don’t have a non-stick pan, you could run into some problems when you pour the batter in the pan and try to swirl it around.
If that’s the case, try adding a little more milk to thin it out, then pour batter in the pan until the surface of the pan is covered. I’ve definitely had some pans in the past that wore out their welcome in my kitchen, but there are always ways to alleviate those problems without dropping $60 on a new pan right away.
These mushroom pesto crepes are incredibly soft and pliable and don’t have an overpowering buckwheat taste. The mix of flours are the perfect balance when it comes to taste and texture, making them interchangeable in sweet or savory crepes.
If you’re looking for ideas for sweet fillings, try making a blueberry compote (or any fruit) then topping with whipped cream and lemon zest.
- ½ cup Buckwheat Flour
- ½ cup Sorghum Flour
- ⅓ cup Coconut Sugar
- ¼ cup Tapioca Starch
- ¼ tsp Sea Salt
- ⅛ tsp Guar Gum
- ¾ cup Water
- ⅓ cup Sunflower Oil
- ½ cup Coconut Milk (or milk of choice)
- 1 Tbsp Sunflower Oil (or other oil for sauteing)
- 1 medium Onion (about 1 cup diced)
- 2-3 large Portobello Mushrooms
- 1 Tbsp freshly minced Garlic (2-3 cloves)
- 1 Tbsp Soy Sauce (Use Tamari for GF)
- ½ tsp Sea Salt
- Handful of Spinach
- Pesto (I used my Pumpkin Seed Pesto)
Heat the oil in a medium non-stick skillet over med-high heat. Once hot, add the diced onion and saute until lightly browned. Add the garlic and cook for another minute. Slice your mushrooms and add to the pan, along with the salt and soy sauce. The mushrooms will reduce in size, so don’t be afraid to fill the pan.
Once the mushrooms have reduced after a few minutes of cooking, add the spinach. Cover with a lid and remove from heat. Set aside or transfer to a bowl while you prepare the crepes.
Whisk dry ingredients together in a bowl. Add remaining ingredients and stir until combined. Heat a non-stick skillet over medium high heat. Brush with oil. Once hot, pour about ⅓ cup of batter into the pan and tilt the pan side to side to spread it out. Cook for 20-30 seconds until it starts to brown, then flip and cook another 20-30 seconds. Transfer to plate and continue cooking crepes until batter is gone.
Spread some pesto on each crepe, then add the mushroom filling and close the crepe. Serve immediately. Top with sour cream if desired.