fbpx

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

 

 

 

 

 

 

 

Crepe:

  • 2 cups chickpea flour
  • 2 ½ cup water
  • A pinch salt
  • Oil for frying

Filling:

  • 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.

March 18, 2019

Fredrika Syren

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Related Posts