Chaga buckwheat crepes with tomato chakalaka relish

Chaga buckwheat crepes with tomato chakalaka relish

These mouthwatering savoury crepes include our potent medicinal mushroom for a delicious way to boost your immune system, flood your body with antioxidants and boost your brain.

4 servings


30 minutes


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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
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


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.

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