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Rainbow crepes with spinach, roasted sweet potatoes, and maple–walnut sauce. Let’s end the week with a colorful recipe!

Spinach Crepes with Thyme Roasted Sweet Potatoes and Walnut Sauce [Vegan]

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10-12 crepes


For the Crepes:

  • 4 handfuls spinach leaves
  • 1 1/2 cup water
  • 1 cup chickpea flour
  • 1/4 cup corn starch
  • 1 teaspoon baking powder
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Black pepper

For the Sweet Potatoes:

  • 2 sweet potatoes, diced
  • A few fresh thyme leaves
  • 2 cloves garlic, crushed
  • Olive oil
  • Pepper & salt

For the Walnut Sauce:

  • 1 shallot, chopped
  • 1/2 cup walnuts
  • 1/2 cup water
  • 1 tablespoon nutritional yeast
  • 1-2 tablespoons maple syrup (to taste, I used 2 tbsp)
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon mustard powder
  • Pepper & salt

To Garnish:

  • A few walnuts
  • Fresh chives


For the Crepes:

  1. Blend or mix the water and spinach, add to a bowl. Stir in the remaining ingredients and set aside for 15 minutes to 1 hour.
  2. Heat a small non-stick pan (16 cm) over medium heat. Lightly spray with oil. Add a thin layer of batter (1/4 – 1/3 cup) and tilt the pan around to distribute evenly. Bake until the batter starts to solidify and bubbles appear. Loosen the sides with a spatula and carefully flip the crepe. Repeat with the remaining batter.

For the Sweet Potatoes:

  1. Preheat the oven to 375°F. Place the sweet potatoes, garlic, and thyme in a baking tray. Season with salt and pepper. Lightly coat with olive oil.
  2. Bake the potatoes for 15-20 minutes or until golden and crunchy, stirring them halfway.

For the Walnut Sauce:

  1. Sauté the shallot in a little olive oil until translucent.
  2. Blend the ingredients for the sauce until smooth. Season with salt and pepper.


  1. Place a few crepes on a plate. Add some sweet potatoes, drizzle with the walnut sauce. Garnish with walnuts and chives. Enjoy!


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