Crêpes Florentine

A delicious spinach filling tucked inside crêpes and served with a cheesy sauce. Spinach-filled crêpes
Yield 4 servings
Time 15  minutes
Tools
  • frying pan
  • wooden spoon
  • food processor
Ingredients
  • 2 T olive oil
  • 3 cloves garlic, minced
  • 1½ pounds fresh spinach or 10 oz frozen
  • ½ pound firm tofu, crumbled
  • ½ t nutmeg
  • ½-1 t salt
  • pepper
  • up to ¼ c non-dairy milk
  • 4 vegan crêpes
Directions Heat the oil over medium heat, add the garlic, and sauté for 30 seconds.

Add the spinach and cook, stirring frequently, until the fresh spinach has cooked down or the frozen spinach has thawed and heated up.

Transfer to food processor with tofu and spices, and process until well mixed. Keep processing as you add milk, 1 T at a time, just until the mixture is thick and creamy.

Spread one fourth of the filling along the center of each crêpe and roll up.

Top with sauce and serve.

Notes Recommended sauces
  Key to abbreviations and conversions
  Vegan crêpes florentine
#crêpes #spinach #tofu
Brunch Classic Recipes Easy Recipes Gourmet Recipes Main Courses Vegan

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