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Savoury vegan spinach crepes

  • Author: Anna
  • Total Time: 39 minute
  • Yield: 20 crepes 1x
  • Diet: Vegan


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.


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)



  1. Thaw the spinach, e.g. in the microwave. If you use whole spinach leaves, first grind them finely with a blender.
  2. Mix the dry ingredients together in a bowl: wheat flour, soy flour, chickpea flour, corn starch, salt and black pepper.
  3. Add about half of the plant milk to the dry ingredients and whisk the batter carefully so that there are no lumps.
  4. Add the rest of the plant milk, oil, water, thawed spinach and aquafaba.
  5. Beat the batter for about 2 minutes really well to activate the aquafaba. This is very important!
  6. Let the batter rest for a while before cooking.



  1. Heat a crepe or frying pan over medium heat.
  2. Add a small dollop of margarine to the pan and let it melt. Spread it all over the pan.
  3. Pour a small amount of batter into the pan and use a ladle to shape it. Check out my cooking tips above!
  4. When the crepe has hardened on top and its bottom edges start to brown, turn it.
  5. Cook on the other side as well.
  6. 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