Crêpes Florentine

A delicious spinach filling tucked inside crêpes and served with a savory sauce.
Yield 4 servings
Time 15  minutes
  • frying pan
  • wooden spoon
  • food processor
  • 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 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 a quarter of the filling along the center of each crêpe and roll up.

Top with sauce and serve.

Notes Recommended sauces

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Vegan crêpes florentine