STEP 5: Put about 1 1/2 to 2 tablespoons of the filling onto one crepe (or tortilla). When the crepes are flipped to cook on the second side, spoon some vegan … You can get all ingredients in larger supermarkets. 1 Pinch baking soda. They’re the most important food … If you are a fan of crepes, these delicious beauties will be your best friends! The savory crêpes are quick and easy to make and need only a few ingredients! Hello, I am Philipp! 1 cup wheat flour. Cook over medium heat for about 2 minutes, or until there are bubbles in the crepe and you can lift it up to easily flip it. Preheat oven to 180C/360F and lightly grease your oven dish. Next, heat oil in a pan/skillet and sauté onion over medium heat. Spinach is a source of iron; chickpea (garbanzo) flour provides steady energy and, though once a rarity, is now commonly available in supermarkets. Oven-baked crêpes with a spinach feta filling. … The trick to making crepes into a meal is a hearty filling. Add the spinach and lemon zest. Delicious vegan chickpea crépes, perfect for a healthy filling breakfast. Remove from heat and add the thyme and mint. Add spices to your liking and eat with tomatoes (or tomato salsa) and coconut yogurt sauce or … Divide the filling between the crepes by using a pair of tongs, so that all of the liquid is left behind in the pan. Recently I’ve been obsessing over these vegan chickpea crépes with spinach … Set aside. This post contains affiliate links. Crumble the feta with your hands into a bowl. If you love cooking vegetarian/vegan recipes then please join me on my Facebook Page – Cookilicious . Give them a try! Heat the coconut oil in a pan on the lowest temperature possible, then pour in 1/2 c of batter per crepe, spreading the mix out carefully into a thin even circle with a spoon (to be about 3mm thick). Make cooking easier with my ingredient converter: Click to open. In a blender, combine the chickpea flour, flaxseeds, water, spinach, salt and pepper to taste and blitz for a few minutes, until everything is well combined. It’s also important to lightly oil the pan and cook the crepes over medium heat. And it's really super easy and quick to do. 350 g frozen spinach. Directions. 3/4 cup (175 ml) water SAVORY CREPES WITH SPINACH AND CHEESE. In a 7-inch (18-cm) skillet, heat 1/2 teaspoon coconut oil over medium heat. 200 ml vegan milk. Crepes. In a 7-inch (18-cm) skillet, heat 1/2 teaspoon coconut oil over medium heat. Preheat a frying pan on a medium heat, and grease it with oil. I actually just list all the meals. 3) You can top these pancakes in thousand ways. Get the exclusive vegan spinach crepes recipe from Zuzana Fajkusova and Nikki Lefler's new cookbook, Plant Powered Athlete, at The earthy flavours of the spinach go so well with the mushroom filling and the tahini dressing. fresh herbs, avocado and Cilantro Chutney (page 201). This is a perfect recipe for either savoury breakfast or a main meal - high in protein and iron. If you see any bubbles pop them. Raise Vegan makes a small commission from any items purchased through this article, at no extra cost to the buyer. You’ll need a blender and a skillet (we love our cast iron) for preparing these crepes.That’s about it! Loosen the edges with a butter knife and flip the crepe. And they are also full of protein, so great to start the day or to have after a workout. Celtic sea salt and freshly ground black pepper Pour the batter into the pan and cook on high to medium heat for 3-4 minutes. Tip To prevent crepes from tearing, whisk the dough for at least 3 minutes, and then set aside for 10-15 minutes in a room temperature. Spinach Feta filling. Flip and cook on the other side for 30 seconds to 1 minute. It’s generally easier to make smaller crepes. Salt and pepper to taste. The flavorful spinach feta filling is vegan and goes well with the simple crêpes. If the chickpea flour isn't cooked properly it will taste bitter. The spinach taste is mild, so if you are still a bit apprehensive about making these crepes, don’t be! This is a perfect recipe for savoury breakfast or a main meal - high in protein and iron. And it's really super easy and quick to do. 200 ml sparkling water. You can get all ingredients in larger supermarkets. If your batter is a little too thick, add a drop of water to it. And the best thing is they aren't just healthy, they taste really yummy as well. My vegetarian followers will have to forgive me. 1 onion peeled and minced. While the prospect of making crepes may seem intimidating to some, rest assured, these Spinach Crepes are a cinch to make and come together in just over 20 minutes. Spinach Crepes: Tips, Tricks, and Tools. Shamrock avocado on toast - vegan St. Patrick's day brunch, Vegan Soups, Starters & Sandwiches recipes, Vegan Baking, Desserts & Vegan Ice Cream recipes. All these ingredients make the most delicious and luxurious crepes ideal for breakfast, brunch, lunch or even dinner. Spoon about 2 Tbl of the cauliflower sauce over the mixture and fold in half. If you like this video, check out my other videos on my youtube channel: These spinach crepes were just so delicious! STEP 4: Pulse the filling in a food processor or blender for some seconds (do not over mix). To make Vegan Spinach & Ricotta Cannelloni: heat the oil in a skillet over medium-high heat. Green Vegan Spinach Crépes. They’re a great way to get plenty of greens, without having to munch on a load of leaves! Super easy. We have over 650 vegan recipes for you. Enjoy! We used some vegan sour cream (you can also use plantbased yogurt or cream cheese instead), garden cress, and toasted pine nuts, But these spinach pancakes also taste great with roasted tomatoes, asparagus, fried … Cook 1 minute more until brown the other side of the crepe. This is a perfect recipe for either savoury breakfast or a main meal - high in protein and iron. Mix until you get a smooth dressing. Cut the crepes into half and drizzle the tahini dressing on top. written by Anna @ Camera & Clementine. I love vegetables. © 2020 — Vegan Magazine. Vegan fish fingers - easy and incredibly delicious, Dressini tahini dressings - support us on Kickstarter now, Vegan grilled feta on summery watermelon and caper salad, Vegan Portuguese custard tarts - Pasteis de nata vegano, Vegan crème brûlée - easy to make and low fat, Champagne & blueberry sorbet - no churn, 3 ingredients, Vegan cashew cheese pizza with green peppers, mushrooms, artichokes and olives, Easy vegan chicken fillets with mushroom gravy and sweet potato mash, Potato roulade with minced tempeh filling and half a peach with cranberry jam, Rosemary roasted butternut squash in a lentil tomato and mushroom sauce, Easy silken tofu pana cotta in a cherry chocolate sauce, Easy vegan cashew cheese slices (aka sliceable #Gary), Easy vegan Wimbledon cheese cake with strawberries. I started this blog because I believe delicious vegan food is for everyone and I believe in being inclusive. It's a delicious and nutritious breakfast or snack that can be made under 20 minutes! Tagged with: anna pettigrew, camera and clementine recipes, clean eating recipes, green food, green vegan spinach crepes, healthy pancake crepe, seasonal food, spinach juice, the hay diet recipes, vegan pancakes, vegetarian cooking. Repeat with the … Oven baked gluten-free vegan savory spinach crepes is a lovely wholesome breakfast or lunch. 1 3/4 cup vegetable milk. Food is about sharing and enjoyment and I wanted to cater for all palates while showing the amazing variety of luscious vegan dishes and how easy it is to cook them. 1 tsp ground flaxseeds Sauté for 5-10 minute, until the spinach wilts. Add 1/4 cup (60 ml) of the batter to the pan and swirl around the bottom so you get an even crepe. Add to the spinach the remaining milk, salt, sugar, flour, backing powder and make a mix. Looking to cook Vegan Spinach Crepes With Thahini? I use about 1?2 teaspoon of coconut oil per crepe and oil the pan using a pastry brush or small piece of paper towel. In a blender, combine the chickpea flour, flaxseeds, water, spinach, salt and pepper to taste and blitz for a few minutes, until everything is well combined. 1 tbsp Oil to fry. Splash of lemon juice. Stuffed with mushrooms and spinach for a nice savoury treat. After a few minutes, add garlic, and … You won't find any other website with more quality recipes, we promise. Spread the crepes onto a clean working surface. Fry thin crepes for 1-2 minutes from each side. Cook for 1 to 2 minutes until the batter gets darker. The earthy flavours of the spinach go so well with the mushroom filling and the tahini dressing. The earthy flavours of this dish are a perfect combination. The flavours went together so well! After discovering the joy that is almond based vegan ‘cheese’ … Add a pinch of salt, some garlic and pepper to taste. Also, they can burn easily, so be mindful of that. 1/2 tsp salt. Colorful Black Rice Rainbow Burgers for Grilling Season, Plant Based Gourmet – Renowned Vegan Chef Releases Stunning New Cookbook. When hot, add in the onion and garlic, sauté until the onion begins to soften but doesn't yet brown, about 4 minutes. The earthy flavours of the spinach go so well with the mushroom filling and the tahini dressing. You can make small or large crepes, depending on personal preference. INGREDIENTS (1 crepe): Spinach crepes batter ingredients: 1/3 cup water; 1/4 cup chickpea flour (gram flour) 1/4 tsp salt (or less) 1/3 tsp minced garlic; A small handful of spinach leaves; Filling ingredients: A few sliced mushrooms; Pinch of salt; Some garlic; … Remove from the pan, place on a plate and cover with a clean cloth to keep warm. Heat up a pancake pan (large or small), grease with a little oil (I used a piece of paper towel to do … To assemble, lay the crepe flat and spoon 2-3 Tbl of the mushroom/spinach mixture onto one half as shown below. Add the mushroom filling to the crepe and roll in. Generally tahini does taste a tad bitter (especially when you eat it right out of the jar, which I don't recommend), but the lemon juice neutralises the taste and transforms it into something new and delicious. Recipe by: PLANT POWERED ATHLETE by Zuzana Fajkusova and Nikki Lefler. Vegan spinach pancakes are simple, tasty and gloriously green and made with just 3 ingredients. 2 handfuls of spinach Fold in the sides and then roll it up like a cigar. Also, add fresh spinach, cook for 1-2 more minutes, then turn off the heat. And doesn't the … 150 g vegan feta substitute or tofu crumbled. Just make sure you cook the crepes long enough - if you don't the chickpea flour might taste bitter. Stuff the crepes with your choice of fillings. In a blender, combine the chickpea flour, flaxseeds, water, spinach, salt and pepper to taste and blitz for a few minutes, until everything is well combined. 200 g flour. And they are very easy to make. Toppings Vegan spinach and mushroom crepes with almond cheese – these savoury pancakes are a quick, easy, healthy and delicious plant based meal. Jan 14, 2018 - This is a perfect recipe for either savoury breakfast or a main meal - high in protein and iron. Reduce the heat to low, add in the spinach and cover. Fill with your favourite spread, veggies or salad for a nutritious meal. Zero waste: This is a great way to use up spinach that’s starting to look a little sad and wilty. 1 garlic clove peeled and minced. And doesn't the vibrant green colour look cool! Put all ingredients for the crepes in a bowl, stir into a smooth dough and let it rest for about 10 minutes. Heat a little oil in a frying pan and use a … Let the batter rest for 5 to 10 minutes. Design by ERTL Design: Also make sure you follow the exact instructions of the tahini dressing. I am a fan or rich and earthy flavours to these crepes are really one of my favourites. Let the batter rest for 5 to 10 minutes. Flip and cook for another 3 minute on the other side. high protein oat, almond and spinach patties. A vegan crepe stuffed with creamy almond cheese and spinach, topped with warm vegan Dutch mayonnaise. 1 tbsp vegetable oil. And … margarine or oil for frying Top with more of the sauce and garnish with parsley or sliced green onions, if desired. Add all spinach crepes batter ingredients to a blender and blend until you get a smooth mixture. Don’t be intimidated by making crepes—they are much easier than you might think! And it's really super easy and quick to do. This recipe is filling, a perfect choice for a postworkout morning meal or Sunday brunch with friends and family. We love how spinach packed and nutritious these vegan crepe style pancakes are. and receive exclusive recipes and my latest vegan dishes and news. These savory vegan crepes resembling an omelet is actually made up of moong dal lentils, spinach & herbs. Chickpeas, spinach and tahini are all high in iron so these spinach crepes are great to increase your iron intake. A simple and delicious recipe inspiration for your lunch or dinner! Do this with all remaining crepes. These spinach crepes take about 20 minutes to prepare and miraculously don’t fall apart or stick to the pan, despite the absence of eggs and oil in the batter. Directions Heat up a large greased pan (add some oil and spread evenly so the crepe doesn't stick to the pan). This Vegan Spinach Crepes are Healthy, GF, Dairy Free & delicious. 150 g frozen spinach. Crepe batter that’s too thick will not spread as easily and will yield thicker pancakes. Repeat the process with the rest of the oil and batter. Make sure the pancakes are thoroughly cooked. 1 tbsp oil to fry. If it tastes bitter then you need to add a tiny bit more lemon juice. Once the crepes have cooled, stack and store the crepes … And if you love spinach also try my high protein oat, almond and spinach patties. To make successful crepes, you have to start with the right batter consistency. 1 tsp coconut oil, divided, for frying, Your choice of fillings—our personal favorites are saute?ed mushrooms, bell peppers, cherry tomatoes, 1/2 cup (120 g) chickpea flour 1 pinch of salt. Muscle building | iron rich | high fiber • Yields: 2 crepes, Ingredients For the mushroom filling slice up some mushrooms and sauté in a bit of oil. You can get all ingredients in larger supermarkets. You should be able to quickly spread the batter around the pan and make thin pancakes, lightly crisped up around the edges. Cook the crepes according to the recipe directions or reheat pre-cooked crepes over medium heat until warm. 200 g vegan cream cheese. All Rights Reserved. To make the tahini dressing simply mix together 1 tbsp tahini, 2 tbsp water, 1 tsp of lemon juice and a pinch of salt.