These easy to make vegan spinach crepes filled with cashew cream and pesto mushrooms are perfect for breakfast, brunch, lunch or even dinner!
They’re gluten-free, but the taste and texture aren’t compromised compared to their wheat-based counterparts.
The colour is so lovely and vibrant that it almost looks like you’ve used food colouring. It is a great way to hide veggies in the batter for kids who don’t like their greens! Little do they know…
Vegan spinach crepes that are versatile
If you don’t have spinach on hand, you can swap it out for any other leafy greens like kale (minus the stalks), arugula/rocket, or even silverbeet.
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As long as the greens you use can be blended into a smooth consistency in the batter, give it a go! A great way to use up those greens that may be on their last legs in the fridge.
You can, of course, fill it with whatever you like!
Lightly pan-fried cherry tomatoes, asparagus, bell peppers, zucchini, peas, or roasted potatoes would be great additions.
Any fresh herbs you have on hand will also add plenty of flavour. You can try our garlic parsley sauce in place of the pesto.
If you’re enjoying the crepes cold, you could add guacamole with some vegan feta.
The options are endless!
Some tips to make this spinach crepes recipe
- You can freeze these crepes for later. Layer the crepes between sheets of parchment paper to prevent them sticking together and store them for up to 1 month. To reheat, you can thaw them out first and then warm up on the stove or the microwave.
- The batter can be stored in the fridge in an airtight container for up to 24 hours. Just give it a stir before use.
- The crepes can also be stored for a few days in the fridge in an airtight container for up to 3 days.
- The buckwheat flour that we used is white buckwheat flour. We haven’t tried it with the dark unhulled (wholemeal) variety, so we’re not sure how it would perform as there’s more fibre in it and isn’t as fine as the white one. Let us know how it goes if you give it a try!
- It’s important for this crepe recipe to use a good quality non-stick pan. A well seasoned cast iron pan may also be okay to use, however, it’s harder to work with as it’s heavier to lift and manuvour around to get the even and thin crepe consistency.
- The other important component to the perfect crepes is getting the right heat in the pan before adding the crepe batter. Medium heat is ideal and can take a few minutes for the pan to warm up for the first crepe.
- The first crepe may not turn out the best, so don’t be discouraged. It’s normal.
- You can make your own buckwheat flour from buckwheat groats. Blend them in your blender or food processor until you reach a fine powder and then pass it through a sieve to catch any larger chunks.
- You can use other leafy greens in the batter, just make sure whichever one you use, it blends to a smooth consistency.
The flours used in these spinach crepes
A perfect high-protein gluten-free meal option as the crepes are made using buckwheat and chickpea flour.
These flours are accessible in your well-stocked supermarkets and can be used in other recipes like our chickpea pancakes.
The batter might smell a little odd because of the chickpea flour, but you won’t taste or smell it at all when they’re cooked. So please don’t think that there’s something wrong with it or that it will taste that way.
Ingredients used for the crepes
There’s not much to this recipe. A few pantry staples along with fresh baby spinach is all you need. Here’s precisely what’s in the crepes-
- White buckwheat flour
- Chickpea flour (aka gram or garbanzo)
- Bicarb soda
- Nutritional yeast
- Plant milk
This spinach crepes recipe looks fancy, but it’s super easy to make. It certainly has that wow factor. If you want to impress someone, give this recipe a try!
As I mentioned earlier, they’re an excellent base for whatever filling you like. Make it your own and experiment with different veggies when they’re in season.
Other delicious recipes you’ll love:
- Sun-Dried Tomato Hummus Toast with Asparagus
- Coffee Chia Pudding Breakfast Parfait (Vegan)
- Tofu Scramble with Spinach and Mushrooms
- Vegan Chickpea Pancakes With a Creamy Pesto Dressing (Gluten-Free)
- Crispy Baked Vegan Hash Browns
- Vegan Spinach Pie with ‘Ricotta’