Spinach & garlic vegan crêpes

These spinach and garlic crêpes make a delicious and satisfying vegan meal, filled with garlicky mushrooms or your own favourite garlic-enhanced filling, such as roasted vegetables, smashed avocado, lentil dhal, or smoked tofu with tomatoes. Omnivores might enjoy a smoked salmon and sour cream accompaniment to these vibrant crêpes, which are a healthy and colourful alternative to traditional pancakes. Our own Sea-Salt with Garlic condiment is a quick and easy way to boost the flavour of savoury pancakes, and can be added to the batter or at the table afterwards.

Ingredients for 8 crêpes

  • 100g spinach leaves 
  • 100ml boiling water
  • 200ml oat milk - or try soya or almond milk if you prefer
  • 200g plain flour
  • 1tbsp coconut oil, plus extra for frying
  • 1tsp olive oil
  • garlic sea salt
  • 400g button mushrooms, sliced finely
  • 3 cloves of garlic, crushed or finely chopped


Tahini dressing

  • 1tbsp tahini
  • 2tbsp water
  • 1tsp lemon juice
  • salt



To make the crêpes:

  1. First of all, make 250ml of spinach juice by pouring the boiling water onto the spinach leaves in a bowl or blender, and blitz - a stick-blender also works well with this small quantity of spinach. Check that you have 250ml of spinach juice; if less, repeat this step until you have the correct quantity.
  2. Combine the oat milk with the spinach juice, then sift the flour over the liquid and mix well to combine.
  3. Add both the oils and a generous sprinkling of freshly ground garlic sea-salt, then whisk together so that you have a smooth batter. If it feels too thick at this point, add a little more oat milk - you want the batter to have a pouring consistency, without being runny.
  4. When you are ready to cook the crêpes, heat a skillet or frying pan and grease it with a little coconut or olive oil (a silicone brush is a useful tool to ensure the whole surface is well oiled). The secret to perfect crêpes is having a sizzling hot pan to cook them in, so wait until the surface is starting to steam, then pour in a dollop of the spinach batter and spread it across the frying pan to create thin, circular crêpes. Cook for two minutes on each side, sliding a spatula gently beneath the pancake to flip it over.
  5. Keep the pancakes warm while you make the filling, separating each crêpe with some parchment paper so they don't stick together.
  6. In a clean pan, fry the sliced mushrooms with a little olive oil until they soften and begin to brown; add the crushed garlic and some seasoning and combine well.
  7. Fill each crêpe with the cooked mushrooms, and roll up.
  8. Combine the dressing ingredients if using, and drizzle over each crêpe to serve.