Have you ever tried spinach “crepes”? They’re super soft, with a bright green color, and can be used to create many delicious recipes! The original recipe for classic crepes includes eggs and milk. The version I’m offering today is egg-free and dairy-free, perfect for those with intolerances.
Spinach crepes are also suitable for vegetarians and vegans and can be used to prepare truly tasty dishes! We can fill them, for example, with ricotta and cooked ham (or mushrooms for a vegetarian version). Roll them into cannelloni, handkerchief, or bundle shapes. Place them in a baking dish, cover with béchamel sauce, mozzarella, and parmesan, and bake until golden brown. Once in the oven, a delightful crust forms on the surface that will win you over!
Or, as I love to do, we can enjoy spinach crepes instead of bread, as if they were “flatbreads”. Feel free to use the ingredients you like best for the filling!
I called them Popeye’s crepes, that’s how I introduced them to my nephew Tommaso. They’re the perfect opportunity to get kids to eat spinach! Tommy, after his initial surprise, enjoyed the soft spinach crepes filled with spreadable cheese and cooked ham. Perhaps I was the most surprised, as I received a lot of compliments!
Spinach crepes can also be made in a gluten-free version. At the end of the recipe, you’ll find all the possible substitutions and useful tips.
Now let’s see together how to prepare vegan spinach crepes with step-by-step photos!
Other delicious recipes I recommend you try!
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: about 15
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz spinach, frozen (weight still frozen)
- 2 1/2 cups all-purpose flour (or chickpea flour for the gluten-free version)
- 2 3/4 cups water (APPROXIMATELY, I used 100 g less)
- 1 tbsp olive oil
- A few drops lemon juice (not essential)
- 1 pinch salt
Tools
- Food Processor
- Frying Pan
- Saucepan B08824QWQZ
- Strainer
- Spatula
Steps
Before starting, a quick note! To prepare Popeye’s crepes, you can use either frozen and cooked spinach or raw baby spinach.
I personally tested both versions and ultimately preferred the one with cooked spinach.
This way, I find the crepe cooks more evenly.
Feel free to try making the spinach crepes in the raw version.
At the end of the article, I’ll provide an explanation on how to do it.
Put water in a saucepan and bring it to a boil. Then add the frozen (or fresh) spinach and boil them.
Once cooked, you need to wring them thoroughly to remove all the vegetable liquid.
This step is very important.
Depending on how much liquid the spinach loses after cooking, the amount of water needed for the batter may vary.
If you prefer, you can wrap the cooked spinach in a clean cloth to wring them better.
Then, place the thoroughly dried spinach in a food processor. Add flour and water.
I recommend setting aside 100 g of water from the indicated amount. It will be used only if necessary.
Pour a tablespoon of olive oil, a pinch of salt, and a few drops of lemon juice (optional) into the food processor.
Turn on the processor and blend until a smooth, homogeneous batter forms that is NOT too runny.
I specifically chose not to add the remaining 100 g of water to the mixture.
The resulting consistency allows for thicker crepes, which I prefer!
If you want a more fluid batter for thinner crepes, you should add a bit more of the reserved water.
Now it’s time to cook!
Take a non-stick frying pan and grease it with a little olive oil, removing the excess with a paper towel.
Pour in the center a ladle of the batter.
You’ll notice that the batter, not being very fluid, doesn’t spread on the whole surface of the pan by itself.
That’s normal; just use the back of a spoon to level the surface quickly.
Cook for about a couple of minutes on each side over low heat. When the base is cooked, flip it to the other side with a spatula.
As the flatbreads are ready, cover them with plastic wrap or place them under a cake bell.
This will keep them even softer.
Continue cooking until all the batter is used.
With the given quantities, you can make about 12-15 small crepes.
Once ready, you can choose how to use the crepes! You will find info on how to store them at the end of the recipe.
I often prepare and consume them instead of bread for delicious alternative “flatbreads”!
Once filled, you can also reheat them in the oven for 5 minutes (or microwave for less time) if you like them warmer!
As mentioned, here is how to prepare crepes with raw spinach.
Wash the baby spinach, drain well, and place in the processor. Add flour, water (NOT ALL), oil, salt, and lemon drops.
Blend until you achieve the desired consistency. Add extra water only if necessary.
Then continue as indicated for cooking, making sure that if the crepe is thinner, it cooks well without burning.
I hope you enjoyed this recipe! Come back soon and let me know if you try it below!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ
Can I use other types of flour, like whole wheat flour?
Yes, you can use other flours, always keeping in mind that each type of flour absorbs liquids differently, so the amount of water may vary. To avoid mistakes, add half the water and blend everything. If necessary, add the rest until you reach your preferred consistency.
I’m gluten intolerant, how can I replace all-purpose flour?
To make gluten-free spinach crepes, you can replace all-purpose flour with chickpea flour or other specific flours found at the supermarket. However, the amount of water used might change. I suggest adding it gradually until you achieve the desired consistency: more fluid for thinner crepes, less liquid for thicker crepes.
Can spinach crepes be frozen?
Yes, of course. You can freeze the crepes for about three months and use them for various preparations. You can store them in the freezer without filling or after filling, but it would be better to freeze them without filling to avoid breaking during cooking. To defrost, let the crepes reach room temperature.
How many days do spinach crepes last in the fridge?
You can store them in the fridge for about two days or in the freezer for about three months.
How many crepes can be made with these amounts?
With these quantities, the number ranges from 10 to 15 crepes, depending on their thickness.
If I want to fill the crepes and then bake them, how long should they cook?
Once filled as you prefer, bake spinach crepes at 180°C (356°F) in a static or convection oven. The time varies based on the filling. For example, if filled with already cooked ingredients, about 25 minutes are enough. Otherwise, extend the time for another 5-10 minutes.
How to fill spinach crepes?
Spinach crepes can be filled in countless ways! With ricotta and mushrooms, ricotta and cooked ham. With vegetables, smoked salmon, ground meat, or sausage, cheeses. Roll crepes like cannelloni, fold them twice into handkerchiefs, or shape them into bundles. Once filled, they’re placed in a baking dish, preferably not stacked, topped with béchamel and enriched with mozzarella or other cheeses, grated parmesan, and baked. My personal advice is to arrange them in a spacious pan to avoid overlapping them. This ensures they gratinate better and are even tastier! If consumed instead of flatbread, fill them with spreadable cheese, salad, cold cuts, or for a vegan version with chickpea hummus and grilled vegetables, or smoked salmon and avocado, etc.
