Galettes de Sarrasin Complètes (VG)

1. For the batter: Whisk together buckwheat flour, water, salt, and 1 tbsp olive oil until smooth. Let rest for 15-30 minutes. 2. For the filling: Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced mushrooms and cook until browned, about 5-7 minutes. Add minced garlic and cook for 1 minute. 3. Stir in spinach and cook until wilted. Remove from heat, stir in nutritional yeast, salt, and pepper. Set aside. 4. Heat a crêpe pan or non-stick skillet over medium heat. Lightly grease with olive oil. Pour about 1/4 cup of batter and swirl to coat the bottom evenly. 5. Cook for 2-3 minutes until edges are crisp and center is set. Flip and cook for 1 minute more. Repeat with remaining batter. 6. Place a portion of filling on one half of each crêpe, fold over, and serve warm.