Mushroom and Spinach Crêpes (Low‑Sodium, dairy‑free)

Ingredients

• 1/2 cup buckwheat flour
• 3/4 cup unsweetened oat milk
• 1/4 cup water
• 1 large egg
• 2 tablespoons extra‑virgin olive oil
• 1 cup cremini mushrooms, sliced
• 2 cups fresh spinach leaves
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon black pepper, freshly ground(optional)

Instructions

1. 1

   In a mixing bowl whisk together buckwheat flour, oat milk, water, and the egg until smooth; let the batter rest for 5 minutes.

2. 2

   While the batter rests, heat 1 tablespoon of olive oil in a non‑stick skillet over medium heat, add the sliced mushrooms and sauté 4‑5 minutes until softened, then add spinach and cook until wilted, seasoning with nutmeg and optional pepper; set filling aside.

3. 3

   Wipe the skillet clean, add the remaining 1 tablespoon of oil, and pour a thin layer of batter, swirling to coat the pan; cook 1‑2 minutes until edges lift, then flip and cook another minute; repeat to make 4 crêpes (about 8‑10 minutes total).

4. 4

   Place a generous spoonful of the mushroom‑spinach mixture onto each crêpe, fold or roll, and serve immediately.