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