Spinach Cream Crepes

Spinach pancakes was my favorite food when I was a child, I used to love everything spinach!!

This one was also one of the recipes that I made for Marinola’s first class and it’s always my go to meal for lazy days, but I always change a little bit, adapting to what I have in the fridge or how I feel that day.

In todays version I decided to go for my classic childhood Spinach pancakes with creamy bechamel sauce. I hope you enjoy your greens the same way I do!

OBS: This is also great for meal prep, sice you can keep it in the freezer for 3 months.

WHAT YOU WILL NEED:
for 4 people

 CREPES:

• 100g chickpea flour
• 15g tapioca starch or maizena
• ½ teaspoon salt
• 230ml water(more if needed)

Bechamel:

• 600ml plant milk (I used cashew milk)
• 2 shallots finally chopped
• 1 tablespoon olive oil
• 1 ½ tablespoons tapioca starch (arrowroot or cornstarch also work)
• 1 teaspoon salt
• 1-2 teaspoons nutritional yeast
• 1 tablespoon yellow mustard
• Pinch grounded nutmeg and black pepper

Filling:

• 1 cup bechamel sauce
• 2 garlic clove, mashed
• Olive oil
• 400g frozen spinach
• ¼ teaspoon salt
• Thyme
• Juice from ½ lemon
• Crushed walnuts(optional)

HOW TO:

1. Crepes: Blend all the ingredients for the crepes in a blender. Let it rest for 10-20 minutes;
2. Fry the crepes in a nonstick frying pan. Set aside;
3. Heat a medium sauce pan with a drizzle of olive oil and fry the shallots until juicy, for about 3 minutes;
4. Add the plant milk mixed with the tapioca starch, mustard, salt and nutritional yeast and let it boil for 1 minute, always mixing well with a spatula or fouet. Set aside;
5. Heat a frying pan with a drizzle of olive oil and fry the mashed garlic garlic until juicy and tender;
6. Add the spinach, salt and thyme and let it cook until completely defrosted, about 5 minutes;
7. Add the bechamel to a pan and bring it to a boil, add the lemon juice and set aside;
8. Fill each crepes with the spinach cream and walnuts and top it with some extra bechamel sauce;
9. Serve warm.