For the crêpes batter

• 100g gluten-free oat flour
• 150g buckwheat flour
• 150ml mineral water with sparkling water
• approx. 250-300ml plant milk
• 1 teaspoon baking powder
• 1/2 tsp salt
• Pepper
• Olive oil for frying

Note: Instead of two different types of flour, you can also use 250g buckwheat flour or a conventional flour, depending on your tolerance and taste.

For the vegan minced meat filling

• 300g vegan minced meat
• 1 large onion, finely chopped
• 1-2 cloves of garlic, finely chopped (optional)
• 1 tbsp olive oil
• 2 peppers (longish)
• 1 carrot
• 3/4 tsp vegetable stock
• approx. 750ml water
• 1 tsp harissa
• 1 teaspoon paprika powder
• Salt & pepper
• fresh herbs, e.g. parsley or coriander
• vegan grated cheese (optional)

1. For the crêpes batter, mix all the ingredients together and leave the batter to rest for 20-30 minutes. If the batter is too thick, add more plant milk or water.
2. In the meantime, heat the olive oil in a large pan. Sauté the chopped onions and garlic cloves. Add the minced meat and spices and fry for a further 5-7 minutes. Peel and finely dice the carrot. Remove the seeds from the bell pepper and also cut into fine cubes. Add the vegetables to the mince and fry for a further 3 minutes. As soon as the meat has browned a little, deglaze with water and vegetable stock. Simmer the mince sauce over a medium heat for approx. 20-25 minutes. Finally, season to taste with salt and pepper and fold in the chopped fresh herbs.
3. Preheat the oven to 180 degrees fan.
4. While the mince sauce is simmering, you can prepare the buckwheat crêpes. To do this, heat a pan with olive oil. Carefully pour a ladleful of batter into the pan and swirl the pan gently so that the batter is evenly distributed. As soon as the surface is dry, the crêpes can be flipped. The best way to do this is to place a large plate over the pan and turn the pan once. The crêpes can then be transferred from the plate back into the pan. Professionals can of course also turn the crêpes in the air😊 Fry the crêpes until golden brown, transfer to a plate and keep warm in the oven. Continue with the remaining batter until all the batter has been used up.
5. Serve the crêpes with minced meat filling on a plate and, if you like, add some grated cheese on top.