Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 6 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 8 Woolworths free range eggs
- 1/4 cup vegetable oil
- 1/2 cup almond milk
- 1 cup buckwheat flour
- 5milliliter olive oil cooking spray
- 400grams Swiss brown mushrooms, sliced
- 1/2 punnet chives, finely chopped
- 20grams parmesan, finely grated
Nutrition per serving
1320kJ / 315Cal
1320 Kilojoules or 315 Calories
15% of daily energy intake*
Protein
14.7grams
Fat
20.8grams
Carbs
16.0grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
If you love pancakes for breakfast, you'll want to try this mushroom brekkie crepes recipe. They're made from buckwheat flour so they're gluten free, too.
Method
Step 1 of 4
Whisk 2 eggs, 1 tbs oil, milk and 1 cup cold water in a medium bowl until combined. Add flour and whisk until smooth.
Step 2 of 4
Spray a 26cm non-stick frying pan with oil and heat over medium heat. Pour 1/4 cup mixture into pan. Rotate pan to ensure batter covers base. Cook for 2 minutes on each side or until light golden. Transfer to a plate and cover to keep warm. Repeat with oil and remaining batter to make
a total of 6 crepes.
Step 3 of 4
Heat half of the remaining oil in same pan over high heat. Cook mushrooms for 5 minutes, stirring occasionally, or until golden and tender. Transfer to a plate and cover to keep warm.
Step 4 of 4
Heat remaining oil in same pan over high heat. Crack remaining eggs into pan and cook for 4 minutes or until whites are set and yolks are cooked to your liking. Top crepes with mushrooms and eggs, then fold to enclose. Serve scattered with chives and parmesan.
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