Vegan Spinach and Feta-Filled Crepes

Ingredients

• 1 cup All-purpose flour
• 1.5 cups Plant milk (Oat milk recommended for neutral flavor.)
• 1 tbsp Flaxseed meal (Used with 3 tbsp water to make 1 flax egg; rest 5 minutes.)
• 3 tbsp Water (Used with flaxseed meal to make 1 flax egg; rest 5 minutes.)
• 1 tbsp Vegan butter or neutral oil (Melted; choose either vegan butter or neutral oil.)
• 0.5 tsp Salt
• Vegan butter (For cooking; a small knob per crepe.)
• 4 cups Fresh spinach
• 150 g Vegan feta (Crumbled; reserve extra for serving if desired.)
• 2 cloves Garlic (Minced.)
• 1 tbsp Olive oil (For the filling; an additional drizzle is listed for serving but not quantified.)
• 2 tbsp Fresh dill or parsley (Finely chopped; choose either herb.)
• 0.25 tsp Nutmeg
• Salt (To taste, for the filling.)
• Black pepper (To taste, for the filling.)
• 0.25 cup Sun-dried tomatoes (Optional; finely chopped.)
• Chili flakes (Optional; a pinch in the filling.)
• Vegan cream cheese (Optional; spread inside crepes before adding the spinach filling.)
• Extra vegan feta (For serving, crumbled.)
• Fresh lemon wedges (For serving.)
• Fresh dill (For serving.)
• Olive oil (For a drizzle at serving; amount not specified.)

Steps

1. 1

   Whisk together the flour, plant milk, prepared flax egg, melted vegan butter or neutral oil, and ½ tsp salt until the batter is completely smooth and lump-free.

2. 2

   Let the batter rest at room temperature for 20 minutes so the flour hydrates and the gluten relaxes. The source says this resting period is not optional.

3. 3

   Heat the olive oil in a skillet over medium heat.

4. 4

   Add the minced garlic and cook for 30 seconds, until fragrant.

5. 5

   Add the spinach in batches, stirring until completely wilted.

6. 6

   Remove the skillet from the heat. Squeeze excess moisture from the spinach, then roughly chop it.

7. 7

   Combine the spinach with the crumbled vegan feta, chopped dill or parsley, nutmeg, salt, and black pepper. Set the filling aside. If using the optional sun-dried tomatoes or chili flakes, include them in the filling.

8. 8

   Heat a 20–22 cm non-stick or crepe pan over medium heat. Add a small knob of vegan butter and swirl the pan to coat.

9. 9

   Pour approximately 60–70 ml of batter into the center of the pan and immediately swirl the pan in a circular motion to spread it into a thin, even round.

10. 10

    Cook for 60–90 seconds, until the edges look dry and begin to lift. Flip carefully and cook the second side for 30 seconds.

11. 11

    Transfer the crepe to a plate and repeat with the remaining batter. Stack finished crepes on a plate and cover with a clean kitchen towel to keep them warm and pliable.

12. 12

    If using vegan cream cheese, spread it inside each crepe before adding the filling.

13. 13

    Place 2–3 tablespoons of spinach-feta filling along the center of each crepe. Fold each into quarters or roll it into a cylinder.

14. 14

    Arrange the crepes on plates. Top with extra crumbled vegan feta, fresh dill, a drizzle of olive oil, and lemon wedges, then serve immediately.

Notes

The recipe also lists the first-crepe test and adjusting heat and butter quantity based on its result. Batter may be covered and refrigerated overnight; bring to room temperature and stir well before using. Store stacked crepes with parchment between them in an airtight container for up to 3 days in the refrigerator, or freeze for up to 2 months; thaw at room temperature and reheat in a dry pan. The filling can be refrigerated for up to 3 days. Source mentions a 20-minute batter rest and 10 minutes cook time. Nutrition estimates for optional or unquantified items are placeholders because amounts are unspecified.

Nutrition per serving

• vegan
• plant-based
• dairy-free
• egg-free
• brunch
• breakfast
• savory
• crepes