Vegan Spinach Ricotta Crepes are a savory delight, combining delicate crepes filled with a creamy cashew-based ricotta and flavorful spinach, creating a harmonious blend of textures and tastes. The dairy-free ricotta, enriched with aromatic herbs, offers a luscious contrast to the tender spinach, all wrapped in a light and thin crepe. These cruelty-free crepes showcase the art of plant-based cooking, proving that plant-derived ingredients can recreate the elegance and deliciousness of traditional dishes.
Ingredients:
- 3/4 C water
- 1/2 C chickpea flour
- 1/8 C nutritional yeast
- 2 C fresh spinach, divided
- 1/2 tsp kala namak black lava salt
- 2 TBSP vegan ricotta
- 1 tomato, sliced
- fresh parsley, to garnish
Instructions:
- Add water, chickpea flour, nutritional yeast, 1 C of spinach and salt to a blender (along with any other seasonings if desired). Purée until smooth. Consistency should be thinner than pancake batter.
- Warm a small cast iron or non stick skillet over medium low heat and spray with a very light coat of olive oil or water.
- Once evenly heated, add in remaining spinach and cook until wilted. Remove and set aside. Wipe out skillet and spray with another light coat of oil.
- Pour in half of the batter, swirling skillet to evenly coat with a thin layer. Let cook for 2-3 minutes until the top side is no longer wet/shiny.
- Add cooked spinach, ricotta, and tomato slices. Gently fold.
- Turn off burner and cover to heat through for a minute or two. Transfer to plate and garnish with parsley.
