These delicious vegan crepes are filled with a savory spinach and feta stuffing, making them a perfect meal for brunch or a light dinner. With a combination of vegan cream cheese and feta substitute, the filling is rich and creamy, complemented by the crunch of pine nuts on top. Here’s a detailed guide to preparing this recipe, along with freezing instructions and nutritional information.

Ingredients

Crepe:

  • 1 tablespoon oil for frying
  • 200 g flour
  • 200 ml vegan milk
  • 200 ml mineral water
  • 1 pinch of salt
  • 1 pinch of baking soda

Spinach and Feta Stuffing:

  • 1 tablespoon oil for frying
  • 1 clove garlic, peeled and minced
  • 1 onion, peeled and chopped
  • 350 g frozen spinach
  • 200 g vegan cream cheese
  • 150 g vegan feta cheese substitute or crumbled tofu
  • Splash of lemon juice
  • Pepper and salt to taste

Toppings:

  • Vegan feta substitute or crumbled tofu
  • Pine nuts

Instructions

1. Prepare the Crepes:

  1. Preheat the oven to 180°C (360°F) and lightly grease your baking dish.
  2. In a bowl, combine the flour, vegan milk, mineral water, salt, and baking soda. Mix until you achieve a smooth batter. Let it rest for about 10 minutes.
  3. Heat a small amount of oil in a frying pan over medium heat. Pour a ladleful of batter into the pan, spreading it to cover the bottom. Cook until the crepe is golden brown on both sides. Remove from the pan and set aside. Repeat with the remaining batter.

2. Prepare the Spinach and Feta Stuffing:

  1. Heat 1 tablespoon of oil in a pan over medium heat.
  2. Sauté the chopped onion and minced garlic for about 3 minutes, or until softened.
  3. Add the frozen spinach and cook with the lid on over low heat until fully thawed and cooked through.
  4. Stir in the vegan cream cheese and feta substitute (or crumbled tofu). Mix well and season with salt, pepper, and a splash of lemon juice to taste.

3. Assemble and Bake:

  1. Place 1-2 tablespoons of the spinach and feta filling in the center of each crepe.
  2. Roll up the crepes and place them seam side down in the greased baking dish.
  3. Sprinkle the top with crumbled feta cheese or tofu and pine nuts.
  4. Bake in the preheated oven for about 10 minutes, or until the tops are golden brown and crispy.

How to Freeze

Freezing Cooked Crepes:

  1. Allow the baked crepes to cool completely.
  2. Place them in an airtight container or wrap them individually in plastic wrap.
  3. Store in the freezer for up to 2-3 months.

Reheating:

  1. To reheat, preheat your oven to 180°C (360°F).
  2. Place the frozen crepes on a baking sheet and heat for about 15-20 minutes, or until warmed through and crispy.

Freezing Uncooked Crepes:

  1. Cook the crepes as per the recipe but do not fill or bake them.
  2. Allow the crepes to cool completely.
  3. Stack them with parchment paper between each crepe to prevent sticking.
  4. Wrap the stack in plastic wrap or place in an airtight container.
  5. Freeze for up to 2 months.

Using Frozen Uncooked Crepes:

  1. Thaw the crepes in the refrigerator overnight before filling and baking as directed.

Nutrition Facts (Per Serving, assuming 6 servings)

  • Calories: 320
  • Protein: 8 g
  • Carbohydrates: 35 g
  • Fat: 15 g
  • Saturated Fat: 2 g
  • Fiber: 4 g
  • Sugar: 4 g
  • Sodium: 400 mg

(Note: Nutrition facts may vary depending on specific brands and quantities used.)

Serving Suggestions

These crepes are versatile and can be served as a main dish or side. They pair well with a fresh green salad or a side of sautéed vegetables. For an extra touch, drizzle with a bit of balsamic glaze or vegan yogurt before serving. Enjoy!