The best savoury buckwheat crêpes

Time required: 40 minutes
Yield: 4 crêpes


  • 3 cups of buckwheat flour
  • ½ cup of Le Grand unsweetened yogurt
  • 2 cups water (more or less depending on desired consistency)
  • A pinch of salt


  • 1 large onion, thinly sliced
  • Salt and pepper, to taste
  • 1 pack of button mushrooms
  • LeGrand garden pesto, to taste
  • 1 bunch spinach, chopped
  • 4 slices vegan cheese that is capable of melting
  • LeGrand vegan butter to oil the pan

A unique and hearty crêpe for the full brunch experience!


  1. Blend all ingredients together until smooth.
  2. In a large pan, melt LeGrand’s vegan butter, but don’t let it brown. Pour enough batter using a ladle to cover the pan.
  3. Wait until all the steam stops rising, then carefully detach the crêpe and flip it. Cook a little more until done.
  4. Once all your pancakes are ready, you can keep them warm on a plate that goes into the oven. Preheat the oven to 180° C (350° F).


  1. Fry the onion on low heat until brown, adding a little water when it starts to burn. Set aside.
  2. Heat up a large pan on low heat. Sprinkle it with salt and pepper throughout.
  3. Slice mushrooms into thick slices and place them all around the pan. Let the mushrooms sweat but do not turn them before they have a rich golden hue underneath. Flip them over and let them cook for another 5 or 10 minutes. Set aside.
  4. Heat up a large pan on medium heat. Once hot, place a prepared buckwheat crêpe on the pan.
  5. Squirt the desired amount of pesto all over the crêpe. Layer one quarter of the caramelized onions, mushrooms, spinach and cheese on half of the crêpe and fold.
  6. Using a spatula, split the crêpe in half and flip both halves to melt the cheese. Brown to your liking or until the spinach has wilted.
  7. Repeat steps 4-6 to prepare remaining crêpes.

Products used

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