Spinach Crepes with Creamy Cashew Filling
Elevate your brunch game with these vibrant, nutrient-packed Spinach Crepes with Creamy Cashew Filling! These delicate, emerald-green crepes are made with fresh spinach, almond milk, and a hint of olive oil for a light and wholesome base. The star of the dish is the luscious cashew filling, blended to perfection with tangy lemon juice, savory nutritional yeast, and aromatic garlic for a vegan-friendly creaminess that pairs beautifully with the tender crepes. Perfect for breakfast, lunch, or a light dinner, these crepes are as nourishing as they are stunning. Serve them rolled or folded, garnished with fresh parsley for a pop of freshness. Quick prep and plant-based ingredients make this recipe ideal for anyone looking to enjoy a healthy, flavorful twist on a classic crepe!
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Recipe Information
Ingredients
- 2 cups Fresh spinach leaves
- 1 cup All-purpose flour
- 1.5 cups Almond milk (or any plant-based milk)
- 2 large Eggs
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 1 cup Raw cashews (soaked for 2-3 hours and drained)
- 2 tablespoons Lemon juice
- 1 small Garlic clove
- 3 tablespoons Nutritional yeast
- 0.25 cup Water
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a blender, combine the spinach leaves, all-purpose flour, almond milk, eggs, olive oil, and salt. Blend until the mixture is smooth and has a vibrant green color. Set the batter aside to rest for 10 minutes.
While the batter rests, prepare the cashew filling. In the same blender (cleaned), combine the soaked and drained cashews, lemon juice, garlic clove, nutritional yeast, water, salt, and black pepper. Blend until the mixture is creamy and smooth, scraping down the sides as needed. Adjust seasoning to taste and set aside.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a small amount of olive oil or non-stick spray.
Pour about 1/4 cup of the crepe batter onto the skillet and quickly swirl the pan to spread the batter into a thin, even layer. Cook for 1-2 minutes, or until the edges start to curl and the bottom is lightly golden.
Carefully flip the crepe and cook for an additional 30 seconds to 1 minute. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
To assemble, spread a generous amount of the cashew filling onto each crepe and roll or fold as desired.
Serve the crepes warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.6 g | 132% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1615 mg | 70% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 11.5 g | ||
| Protein | 62.0 g | 124% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 853 mg | 66% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
