Why does the crepe batter need to rest after blending?

Allowing the chickpea flour and flaxseed batter to rest for 5 to 10 minutes helps the flours hydrate fully, resulting in a more pliable and easier-to-work-with crepe.

How can I prevent my spinach crepes from sticking to the pan?

Ensure your 7-inch skillet is properly heated over medium heat and use 1/2 teaspoon of coconut oil for each crepe, swirling it to coat the bottom evenly before adding the batter.

What are some recommended fillings for these vegan spinach crepes?

The recipe suggests sauteed mushrooms, bell peppers, cherry tomatoes, fresh herbs, and avocado as excellent savory fillings to complement the spinach crepes.

Can I make these spinach crepes ahead of time?

Yes, you can cook the crepes ahead of time. Once removed from the pan, cover them with a clean cloth to keep warm and prevent drying, then stuff with fillings just before serving.

Can I use a different flour instead of chickpea flour for these crepes?

This recipe specifically uses chickpea flour, which contributes to the crepe's structure and flavor. Substituting it would likely alter the texture and may require adjustments to the liquid.

6 years ago

Spinach Crepes
[Vegan]

ZL By: Zuzana Fajkusova and Nikki Lefler

Author Bio

Zuzana and Nikki are health coaches, founders of ActiveVegetarian.com, and authors of the cookbook Plant... Read More

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A stack of vibrant green vegan spinach crepes on a white plate, filled with sauteed mushrooms, bell peppers, and fresh herbs, garnished with avocado slices.

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Spinach Crepes [Vegan]

Dairy Free

Vegan

Don’t be intimidated by making crepes—they are much easier than you might think! 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. Spinach is a source of iron; chickpea (garbanzo)... Read More

Ingredients You Need for Spinach Crepes [Vegan]

1/2 cup (120 g) chickpea flour
1 teaspoon ground flaxseeds
3/4 cup (175 ml) water
2 handfuls of spinach
Celtic sea salt and freshly ground black pepper
1 teaspoon coconut oil, divided, for frying
Your choice of fillings—our personal favorites are sautéed mushrooms, bell peppers, cherry tomatoes, fresh herbs, avocado

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How to Prepare Spinach Crepes [Vegan]

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. Let the batter rest for 5 to 10 minutes.
In a 7-inch skillet, heat 1/2 teaspoon coconut oil over medium heat. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even crepe.
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.
Flip and cook on the other side for 30 seconds to 1 minute.
Remove from the pan, place on a plate, and cover with a clean cloth to keep warm.
Repeat the process with the rest of the oil and batter. Stuff the crepes with your choice of fillings.

Notes

- To make successful crepes, you have to start with the right batter consistency. You should be able to quickly spread the batter around the pan and make thin pancakes, lightly crisped up around the edges. - Crepe batter that’s too thick will not spread as easily and will yield thicker pancakes. If your batter is a little too thick, add a drop of water to it. - You can make small or large crepes, depending on personal preference. It’s generally easier to make smaller crepes. - It’s also important to lightly oil the pan and cook the crepes over medium heat. I use about 1⁄2 teaspoon of coconut oil per crepe and oil the pan using a pastry brush or a small piece of paper towel.