These crêpes get their bright green color from a handful of spinach blended into the batter. They're filled with the best of early summer: sweet peas and broad beans warmed in saffron butter, with quinoa for substance and lemon and mint to keep it fresh.
They need no egg. Resting the batter for 20 minutes lets the flour hydrate, which gives thin, flexible crêpes that flip easily.
The original Princess Tofu blog published a spinach and quinoa crêpes with saffron peas and fava beans recipe back in 2014, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Flour: buckwheat flour for gluten-free, nutty crêpes.
- Broad beans: edamame or more peas.
Tips for success
- The first crêpe is often a test; adjust the heat after it.
- Swirl the pan quickly so the batter spreads thin.
Variations
- Mushroom: fill with garlicky mushrooms and spinach.
- Sweet: leave out the spinach and fill with fruit.
Spinach Crêpes with Quinoa, Saffron Peas and Broad Beans
Ingredients
Crêpes
- 40 g (1½ oz) baby spinach
- 350 ml (1½ cups) unsweetened plant milk
- 150 g (1¼ cups) plain flour
- 1 tbsp neutral oil, plus extra for the pan
- ¼ tsp salt
Filling
- Pinch of saffron threads
- 2 tbsp hot water
- 2 tbsp vegan butter
- 1 shallot, finely chopped
- 200 g (1½ cups) peas, fresh or frozen
- 200 g (1½ cups) broad beans, double-podded
- 150 g (1 cup) cooked quinoa
- Finely grated zest of 1 lemon
- Small handful of mint, chopped
- Salt and pepper
Method
- Blend the spinach with the plant milk until smooth. Add the flour, oil and salt and blend again. Rest for 20 minutes.
- Soak the saffron in the hot water.
- Heat a lightly oiled crêpe pan or 20 cm (8 in) non-stick pan over a medium heat. Pour in about 60 ml (¼ cup) batter and swirl to coat.
- Cook for 1 to 2 minutes until the edges lift, flip and cook for 30 seconds more. Stack on a plate and repeat.
- Melt the butter and soften the shallot for 3 minutes. Add the peas, broad beans and saffron water and cook for 3 to 4 minutes.
- Stir in the quinoa, lemon zest and mint, and season.
- Fill each crêpe with the vegetables, fold into quarters and serve.
Make ahead: crêpes keep 2 days in the fridge, stacked between baking paper. Warm them in a dry pan.
Frozen broad beans are fine; thaw and pop them out of their skins.