Hearty Buckwheat Wraps

These hearty buckwheat wraps are not to be missed! Asparagus, spring onions, Salicornia and refined vegan Mayo make the perfect combination. This recipe comes from Andreas Bär Läsker's book No Need For Meat.
  • Passive time: 20 m


Batter for crepes
  • 500 ml soymilk unsweetened
  • 200 g buckwheat flour
  • 1 tsp salt
  • 1 teaspoon curry mix heaped
  • ½ teaspoon white pepper freshly ground
Mayo for the wrap-filling
  • 150 g mayonnaise vegan
  • 1 pinch chili powder
  • 1 tsp paprika noble sweet
Wrap stuffing
  • 100 g baby asparagus
  • 100 g baby spring onions
  • 100 g Salicornia


  • Mix all ingredients for the mayo.

  • Blanch Salicornia, baby asparagus and spring onions and put aside.

  • Whisk all the ingredients for the pancake batter in a bowl or mix in a blender. Bake into crepes.

  • Place the crepes on a plate, add the mayo and vegetables, and roll into a wrap.

  • Depending on your taste, both quantity and type of vegetables vary.