CHAGA BUCKWHEAT CREPES WITH TOMATO CHAKALAKA RELISH

MAKES

4 servings

PREPARATION TIME

30 minutes

STEP 1:

Chop all your ingredients for the chakalaka. Place a pot on medium heat and add a little oil with the onions, garlic and ginger. Add in the spices, carrots and tomatoes and cook down, add in the water and salt and let it bubble away on a low heat until it becomes a beautiful relish texture.

STEP 2:

In the mean time mix the crepe mixture together with a whisk and set aside.

STEP 3:

Prepare all the ingredients for the filling and add them into a pan with a little salt. Allow to cook until the mushrooms and onions are cooked through.

STEP 4:

In a non-stick frying pan over a medium to low heat, drizzle a few drops of oil in the pan and then pour in half a cup of crepe mix. Spread it out by moving the pan around and you can use a spatula to fill any holes.

STEP 5:

Cook only on one side and make sure it is cooked in all it’s parts and that there is a little browning on the bottom so that it comes off the pan easily. Note this will not work in a pan that is not non-stick.

STEP 6:

Place your crepes on a plate and fill with the butterbean mix and roll – top with the chakalaka and crushed cashew nuts and basil or parsley and enjoy.

For the chakalaka relish:

• ½ red onion, thinly sliced
• 1 medium carrot, cut into small julienne strips
• 3 large tomatoes, chopped
• 2 cloves garlic
• 1 thumb-sized piece of ginger
• 1 Tbsp mild curry powder
• Salt
• ½ C water
• Olive oil

For the filling:

• 1 brown onion, thinly sliced
• 200g mushrooms
• ½ tin butter beans
• 1 handful baby spinach

For the crepes:

• 2 Tbsp red pepper paste or harissa paste
• 2 Tbsp flaxseed flour/ground flaxseeds
• ¾ C water
• ½ C buckwheat flour
• Pinch of salt
• 1 Tbsp Chaga Powder