Description
In this blog post, I’ll show you how to make vegan spinach crepes that are perfectly thin, deliciously flavourful and best of all – they don’t fall apart.
Ingredients
Units
Scale
- 300 g frozen spinach
- 3.75 dl wheat flour
- 4 tablespoons soy flour
- 2 tablespoons chickpea flour
- 2 tablespoons cornstarch
- 1 teaspoons salt
- 1 pinch of black pepper
- 8 dl almond or cashew milk
- 1 dl canola oil OR melted vegan margarine
- 1 dl water
- 1.5 dl aquafaba (1.5 dl = usually 1 can of chickpeas)
Instructions
Batter
- Thaw the spinach, e.g. in the microwave. If you use whole spinach leaves, first grind them finely with a blender.
- Mix the dry ingredients together in a bowl: wheat flour, soy flour, chickpea flour, corn starch, salt and black pepper.
- Add about half of the plant milk to the dry ingredients and whisk the batter carefully so that there are no lumps.
- Add the rest of the plant milk, oil, water, thawed spinach and aquafaba.
- Beat the batter for about 2 minutes really well to activate the aquafaba. This is very important!
- Let the batter rest for a while before cooking.
Cooking
- Heat a crepe or frying pan over medium heat.
- Add a small dollop of margarine to the pan and let it melt. Spread it all over the pan.
- Pour a small amount of batter into the pan and use a ladle to shape it. Check out my cooking tips above!
- When the crepe has hardened on top and its bottom edges start to brown, turn it.
- Cook on the other side as well.
- Serve with spinach puree or jam.
- Prep Time: 10
- Cook Time: 30 - 60 mins
- Category: Savory, Crepes
- Method: Fry
- Cuisine: Finnish
Keywords: vegan spinach crepes, vegan spinach recipes, vegan frozen spinach recipes, spinach crepes no egg, what can you use instead of eggs for crepes, Finnish crepes
