Galettes or buckwheat crepes can be stuffed with anything-
in this case we used beet greens, mushrooms and some "cheese".
Stuffing-- 4 cups fresh beet greens (washed and chopped) 1/2 onion (diced) 1 large garlic head (minced) 2 cups mushrooms (sliced) 2 T olive oil dash of red pepper flakes salt, sugar and pepper to taste
1) heat pan, add the oil, when warm add pepper flakes and onions. sauté 4-5 mins until onions begin to brown.
2) add garlic, stir, then add mushrooms. Continue to sauté. Add, a splash of water if things begin to dry out and stick to the bottom of pan.
3) after mushrooms are almost done (5mins) add beet greens; cover and cook until greens are tender and most of the liquid is gone. adjust for salt, pepper, and sweetness as needed. 4) set aside
crepe-- I used a buckwheat pancake mix, in this case Arrowhead Mills Organic Buckwheat pancake & waffle mix, and tripled the recipe in the back but increased the liquid and egg substitute amounts. 2 cups buckwheat flour mix 4-5 egg substitute (2 1/2 Tablespoons) 2 Tablespoons olive oil 4 cups unsweeten soymilk 1) mix all together 2) preheat large skillet (non stick, or cast iron) 3) grease with coconut oil and ladle batter on 4) as it cooks put topping and cheese on one half of the crepe 5) when it is cooked enough flip the half without filling over the side with the filling....forming a half moon, cook until done, flip if needed.