Rude Health Mushroom Crêpes
First off, let’s make the cashew cream – shout out Sophie Wyburd for this one! Drop your cashews into boiling water and let them cook for 20 mins.
While the cashews cook, make the crêpe batter. In a mixing bowl, whisk together the Rude Health Buckwheat Flour and baking powder with a good pinch of salt. Next, you’re going to want to whisk in your Rude Health Oat Drink until you have a smooth batter.
Drain the cashews and add to a blender along with 150g of water and a tbsp of miso. Blend until smooth and creamy. Set aside.
Set a large frying pan over a high heat. Slice your mushrooms, add them to the pan with a pinch of salt and cook for a few minutes until they take on some colour and the moisture is evaporating.
Reduce the heat to medium, slice the garlic and add to the mushrooms along with a generous drizzle of olive oil.
Cook for another 3 to 4 mins. Finely chop the chives, roughly chop the tarragon and add both to the pan. Cook for 1 min.
Add the cashew cream, stir well and bring to a gentle simmer. Season the mix with salt and pepper, then keep warm over a low heat while you make the crêpes.
Set a large, non-stick pan over a medium heat with a drop of oil. Add a ladleful of batter and use the back of the lade to spread it thin so it covers the base of the pan.
Cook for about 3 mins, then use a spatula to flip and cook for another minute on the other side. Remove and keep warm in the oven while you make the rest of the crêpes.
When the crêpes are all ready: spoon over the creamy mushroom mix, sprinkle over a few more chives, roll up, and enjoy!