Chaga buckwheat crepes with tomato chakalaka relish

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