My family love crepes, sweet or savory, we like them all. These crepes in based on crepes my mom used to make for me when I was a kid but mine are naturally plant-based and in this case, also gluten free
- 2 cups chickpea flour
- 2 ½ cup water
- A pinch salt
- Oil for frying
- ½ cup yellow onion, minced
- ½ tbsp. oil
- 2 cup on spinach, washed and chopped
- Salt and pepper to taste
- 1 package of follow you heart cream cheese
- 1 cup grated vegan cheese
Put flour, water or salt in a blender or food processor and mix until lump free. Heat little oil in a non-stick pan on medium heat. Add 3 tbsp. of the crepe batter to the pan. Tilt pan back and forth until batter is coating the pan. When crepe start to bubble and dry a bit flip and cook for another 30 seconds’ transfer to platter and repeat until all batter is gone.
Preheat oven to F350.
Heat oil in a pan and add onion and cook for a few minutes until onions are translucent. Add spinach and cook until wilted. Add salt and pepper. Transfer for a food processor and add cream cheese and vegan grated cheese. Blend until just combined.
Add a dollop of filling in each pancake and roll up. Add to a baking dish, fold side down. Line all crepes up and sprinkle more cheese over is desired Bake in oven for 15 minutes. Serve with a fresh green salad.