I often lean towards eating ‘sweeter’ breakfasts – think oats with berries, smoothies, or banana flapjacks. We all know that less sugar in our diets is good for us though, so there is definitely room for improvement in terms of incorporating more savoury breakfasts into the mix more often. This month’s Recipe Redux theme got me thinking a bit more about some of the savoury breakfast tastes and textures that I enjoy, and how to incorporate them into something absolutely delicious.
Rise and Shine with a Savory Breakfast – The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast. Think egg burritos, beans, and rice, or maybe even pasta? – Recipe Redux August 2017
I have wanted to buy these exotic mushrooms from Woolworths for a very long time but just hadn’t had the time to think about how to use them until I read this month’s topic. After doing a bit of brainstorming I thought that I’d love to create a savoury pancake with the exotic mushrooms as a filling. I really wanted to do a proper write-up on these delicious mushrooms, but have been caught up in a whole lot of admin that needs to be sorted out before our big move. I will have to do one at a later stage though 🙂 Mushrooms are super interesting and full of goodness.
Anyway, I hope that you all enjoy this recipe. It is really simple to make, and the savoury buckwheat pancakes are such a winner. You can make them and enjoy them with pretty much any filling that your heart desires 🙂 Please also make sure to check out some of the other Recipe Redux recipes for this month by clicking on the image under my recipe.
- 1 egg
- 1 1/4 cup almond milk
- 1/2 cup buckwheat flour
- 2 sprigs fresh thyme
- Salt & pepper, TT
- Olive/coconut oil, as needed to cook
- 400 g mixed exotic mushrooms (or normal button mushrooms), chopped
- 1 Tbsp olive oil
- 3 sprigs fresh thyme
- Salt & pepper, TT
- Feta cheese, optional
- Add the egg and almond milk to a mixing bowl and whisk together.
- Add a pinch of salt and pepper, as well as the leaves from the sprigs of thyme to the wet mixture. Whisk together.
- Sift the buckwheat flour into a separate bowl. Slowly add the flour to the wet mixture, whisking as you go to avoid forming any lumps. Whisk until smooth and set aside for 10 minutes whilst you prepare the filling (below).
- After allowing the mixture to sit, heat some oil in a non-stick pan over a medium-high heat. When hot enough, add enough crêpe batter to form a thin layer on the surface of the pan. Cook for a couple of minutes, until the crêpe has cooked enough to hold when flipped.
- Flip the crêpe over and cook for a few more minutes, until nice and golden.
- Repeat until all of the batter has been used up.
- Heat up 1 Tbsp olive oil in a pan over a medium heat. Add the chopped mushrooms to the pan along with the leaves from the fresh sprigs of thyme, as well as some salt and pepper to taste.
- Allow the mushrooms to cook until they have softened and cooked sufficiently. Remove the pan from the stove.
- As an optional step, crumble some feta cheese over the mushrooms and mix together.
- Serve the mixed mushroom filling in the buckwheat crêpes and enjoy whilst still warm.