If you want something decadent, savory, and cozy, try these oven-baked vegan Spinach and Feta-Filled Crepes. Delicate golden crepes are served with a rich, revitalizing feta and spinach filling. Every bite of this vegan Spinach and Feta-Filled Crepes combines the texture of the soft crepes, tangy cheese, and earthy greens that have been perfectly baked. This dish is ideal for a light dinner that feels gourmet but is easy to prepare, as well as a lovely brunch centerpiece. This recipe is adaptable enough to fit a vegan or vegetarian diet.
STATISTICS OF THE RECIPE
- Cuisine: French-inspired and Mediterranean fusion
- Single portion size: 1 filled crepe
- Time of cooking: Twenty-five minutes
- Preparation time: Twenty minutes
- Active working time(total): Forty-five(45) minutes Course: Main or brunch
- Diet: Vegan, egg and dairy-free
- Portions: 06 servings
- Difficulty: Intermediate
- Mode of cooking: Oven-baked
TOOLS
- An oven
- Measuring cups
- Crepe pan or skillet(non-stick)
- Parchment liner
- Mixing bowls
- Spatula
- Measuring spoons
- Baking dish, 9 by 13-inch
- Whisk
INGREDIENTS
CREPES
- Almond milk, one and a half cups
- 2 flax eggs
- Flour, one cup
- 2 tbsps. of olive oil or vegan butter(melted)
- A pinch of salt
FILLING
- Black pepper, to taste
- 2 tsps. of olive oil
- Ground nutmeg, one-fourth tsp.
- 1 finely chopped onion, small
- Salt, to taste
- 2 minced garlic cloves
- Half a cup of ricotta cheese
- 6 cups of spinach
- Feta cheese, three-fourths cup
BAKING
- Vegan cheese, shredded
- Olive oil for brushing.
INGREDIENT NOTES
FETA CHEESE
- We are using the dairy-free, crumbled feta cheese that is made of coconut oil or tofu. They behave exactly as real feta cheese in texture and flavor.
MILK
- Milk is essential to make the batter for crepes. We are using the unsweetened almond milk here. Other plant-derived milks, like oat or soy milk, will also work instead of almond milk to make the batter for vegan crepes.
SPINACH
- Although frozen spinach is an easy option but the leaves do not look as fresh, and you need to squeeze out the extra moisture. So, we recommend the fresh spinach for a vibrant and fresh green look.
FLAX EGGS
- They serve as a vegan binder in place of eggs for the crepes. Add warm water to the ground flaxseed mixture in the ratio of 1:3 and give it enough time to solidify into a gel-like state.
RICOTTA CHEESE
- Vegan ricotta or blended silken tofu works instead of regular dairy ricotta to provide the same creamy and protein-rich texture as ricotta.
INSTRUCTION
- First, prepare the flax eggs and keep them covered aside.
- Whisk salt. flour, almond milk, flax eggs, and olive oil in a big vessel.
- Keep a pan on a moderate heat and put a thin layer of olive oil on the pan’s base.
- Pour three-fourths cup of batter into the hot oil.
- To distribute the batter evenly, rotate the pan.
- Turn the crepe after 2-3 minutes and cook for more.
- Similarly, make and stack all crepes till the batter finishes.
- In the same skillet, warm up the little oil again.
- Add the onion to the hot oil.
- Then add garlic and spinach, once the onion is tender.
- Cook till all the moisture of the spinach evaporates and the leaves become wilted.
- Add and mix feta and ricotta cheese with salt, nutmeg, and black pepper.
- Dollop the spoonful of this filling in the center of a crepe roll or make a square parcel.
- Arrange these rolls in the oiled baking dish with the seam side down.
- Give them a quick oil brushing and place vegan-friendly cheese on top.
- Bake in the preheated oven at 190 °C for approximately fifteen minutes.
- Serve your Spinach and Feta-Filled Crepes warm with beautiful golden and melty cheese.
TIPS
- Give a five-minute rest to the prepared batter for a smoother crepe.
- Do not overfill, as extra filling may leak out during baking.
- If you love the crispy crepes, bake them uncovered. If you like the soft crepes, cover the baking dish loosely with foil.
STORAGE DIRECTIONS
FRIDGE
- Pack the baked and cooled rolls using an airtight box to consume while refrigerating for three days. Rewarm them at 350°F for ten minutes.
FREEZER
- Wrap each crepe roll in a parchment liner or foil and pack them in a freezer-friendly bag or box. Defrost and consume at any time within the next 60-70 days. Warm them up directly in the frozen state for twenty minutes at 375°F in the oven.
FAQs
Will any other green work instead of spinach?
- Sure, you may use arugula, kale, or Swiss chard instead of spinach, but they may give you slightly stronger flavors.
Is that okay if we skip the baking process?
- Yes, if you prefer the soft crepes, then you may skip the baking process. It will save you time, also.
Is that possible if I prepare the crepe batter earlier?
- Yes, you may prepare the batter twenty-four hours earlier and keep it in the fridge to prevent spoiling and ensure freshness.
NUTRITIONAL INFO. PER PORTION
Total calories/portion: ~205 kcal per cup of chowder
Total carbs: 18 g
Fiber: Three grams
Net carbs: Fifteen grams
Proteins: 12 g
Fats: Nine grams
Sodium: 290 mg
Serving size: One crepe
Sugar: Two grams
