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Dinner Crepes with Creamy Greens

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Dinner Crepes with Creamy Greens
I always feel like a real grownup when I have crepes. I think it’s because the only crepe restaurant I’ve been to was expensive and a dress up affair. Funny thing is that crepes are easy to make, and you don’t need any fancy ingredients at all. If you haven’t made crepes before, you might want to make a double batch of batter so you have 6 extra chances to practice.
Serves: 6 small crepes
  • 2 tablespoons ground flaxseed mixed with ¼ cup warm water
  • 1 cup water
  • ½ cup Maskal Teff™ flour (ivory or brown)
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • More olive oil to use in pan
Creamy Vegan Greens Filling
  • 1 to 2 tablespoons olive oil (*water sauté to make these oil-free)
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 large bunch fresh greens like collards, kale, and/or spinach, cleaned and torn into bite-sized pieces
  • ½ cup coconut milk
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 teaspoon tapioca or cornstarch, optional
  1. Add all the ingredients to your blender and blend well.
  2. Let the mixture sit for at least 10 minutes, until the bubbles on top go away. (This is a great time to prepare the filling in the recipe below.)
  3. Either spray some oil lightly on an 8 inch sauté pan or lightly brush oil on
  4. Heat pan over medium heat.
  5. Once hot, measure out ¼ cup batter, remove skillet and pour batter moving the skillet to coat the bottom evenly.
  6. Cook first side for about 3 minutes. The edges will begin to pull away from the pan.
  7. Carefully flip the crepe using your hands or a spatula and cook another minute.
  8. Place on a plate and repeat until all the crepe batter has been used.
  9. Fill each crepe with the creamy vegan greens filling and roll up. Serve with a little of the greens on top for decoration.
Creamy Vegan Greens Filling
  1. Heat a soup pot over medium heat and add the oil if you are using it. Add the onion and sauté for about 5 minutes or until translucent. Add the garlic and sauté a minute or two more.
  2. Add the greens about 2 cups at a time as they cook down. Once they have all been added and wilted, stir in the coconut milk, nutmeg, salt and pepper, and cook for 3 to 4 minutes more, until it’s piping hot and steaming.
  3. If you'd like to thicken the sauce, spoon out a tablespoon of liquid from the greens with a clean spoon and in a small cup, mix in the starch of your choice. Add the mixture back to the greens and cook until thickened.

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