Chaga buckwheat crepes with tomato chakalaka relish

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.