Contents
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 Feta Stuffing:
1 tablespoon oil for frying
1 clove garlic peeled and minced
1 onion peeled and chopped
350 g frozen spinach
200g vegan cream cheese
150g vegan feta cheese substitute or crumbled tofu
splash of lemon juice
Pepper and salt to taste
toppings
Vegan feta substitute or tofu
Pine nuts
Instructions
crepe
Preheat the oven to 180C/360F and lightly grease your baking dish.
Put all the ingredients for the crepe in a bowl, mix until it becomes a smooth dough and let it rest for about 10 minutes.
Heat some oil in a pan and using a ladle add the batter to the pan until the bottom of the pan is completely covered and fry both sides over medium heat.
Remove the crepes from the pan and set aside.
Spinach Stuffed Feta
Heat the oil in a pan.
Fry the onion and garlic for about 3 minutes.
Add the frozen spinach and fry with the lid closed on low heat until the spinach is completely melted.
Add cream cheese and feta substitute, mix everything, and season with spices and lemon juice.
Put 1-2 tablespoons of the filling in the middle of the pancakes, roll them, and place them. Distribute 1-2 tablespoons of each mass in the middle of the pancakes and place them in the baking dish.
Sprinkle with crumbled feta cheese and pine nuts and bake in the oven until golden brown, about 10 minutes.