Vegan Buckwheat Crêpes

STEP BY STEP

Let's make something delicious.

1. 01

   Mix the soya flour, buckwheat flour, potato flour, baking powder and salt in a bowl. Stir the soya drink and vegetable oil together in another bowl, add to the flour mixture and mix well. Finally, stir in the mineral water. Cover the batter and leave to rest for 15 minutes.

2. 02

   Meanwhile, prepare the filling. Peel and finely dice the onion, garlic and ginger. Halve the chilli lengthways, remove the stalk, seeds and membranes, then finely dice the flesh. Trim the white cabbage and cut into thin strips. Clean and slice the mushrooms. Quarter the pepper, remove the stalk, seeds and white membranes, then cut the quarters into strips. Trim the mangetout and cut into pieces about 1 cm wide. Trim the carrots and celery and cut into thin matchsticks. Pick over the soya bean sprouts, wash and drain well.

3. 03

   Heat the peanut oil in a non-stick frying pan. Gently fry the diced onion, garlic, ginger and chilli. Add the cabbage strips, mushrooms, pepper strips and mangetout and stir-fry for 5–6 minutes. Add the carrot and celery matchsticks and fry for 2–3 minutes. Add the soya bean sprouts and stir-fry for a further minute.

4. 04

   Stir in the vegetable stock and soy sauce. Season to taste with coriander and salt. Keep warm.

5. 05

   Heat a little vegetable oil in a non-stick frying pan about 12–14 cm in diameter and cook 12 crêpes, one after another.

6. 06

   Place one crêpe on each of four warmed plates and spread some vegetables on top. Add another crêpe and another layer of vegetables, then repeat once more.

7. 07

   Toast the sesame seeds in a non-stick frying pan without any fat until golden brown. Sprinkle over the crêpes, garnish with coriander leaves and serve.