Gwinganna mushroom and vegetable crêpes

Crêpes

• 75 g buckwheat flour
• 75 g chickpea (besan) flour
• 25 g arrowroot flour
• ½ tsp sea salt
• 350 g rice milk
• 1 egg
• 1 tbsp extra virgin olive oil
• 1 pinch nutmeg
• 1 pinch ground turmeric

Cashew cream

• 40 g coconut oil
• 200 g brown onion cut into quarters
• 130 g raw cashews
• 200 g water
• sea salt to taste
• ground black pepper to taste
• 1 pinch ground nutmeg

Mushroom filling

• 20 g extra virgin olive oil plus extra to fry
• 200 g leeks white part only, cut into slices (1-2 cm)
• 1 garlic clove
• 200 g zucchini cut into pieces (5 cm)
• 250 g fresh Swiss brown mushrooms sliced
• ½ bunch mixed fresh herbs leaves only, finely chopped
• sea salt to taste
• ground black pepper to taste