Savory buckwheat crepes with romesco

This recipe was created by Humane World for Animals’ expert chefs and approved by our team of registered dietitians.

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Servings: 12

Serving size: 11.08oz

On a foil-lined sheet tray, place tomato cut side down and broil for 4-6 minutes until the skin is charred. Transfer to a small mixing bowl and cover with plastic wrap to steam for 5-7 minutes. Once steamed, remove the skin from the tomato.
In a high-powered blender or food processor, add red pepper, almonds, vinegar, parsley, beans, paprika, chili powder, salt, pepper and peeled tomato. Blend until smooth. Hold hot for service.

In a large mixing bowl, combine flours and salt and whisk until combined.
In a mixing bowl, combine non-dairy milk and vinegar and allow to sit for 5 minutes. Combine with buckwheat flour mixture and whisk until smooth.
Heat an 8-inch, non-stick pan over medium-high heat, spray with pan spray. Swirl pan while ladling in 1/4 cup of batter to evenly coat the whole pan. Cook crepe for 1 minute, then flip and cook for 1 more minute. Transfer to a parchment-lined sheet tray. Hold warm until service.

In a large skillet or flat top, heat oil over medium-high heat and saute mushrooms for 5 minutes until lightly browned. Add brussel sprouts, kale, salt, pepper, and parsley and sauté for 3-5 minutes until just tender. Transfer to a large mixing bowl and pour half of the romesco, and toss to coat evenly. Hold hot for service.

Spread 1 tablespoon romesco on the crepe, then put half a cup of kale veggie mix in an even layer. Roll the crepe into thirds and then garnish with 1 tablespoon romesco and 1 teaspoon parsley.

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.