
This recipe is a little bit time-consuming, but the result is so worth it!
Crepes with Spinach and Tofu
Yield:
6 to 8 servings
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
1 hour
Ingredients
Crepes:
- 3 eggs
- 1 cup of whole-wheat flour
- 1 ½ cup of milk
- 2 Tbsp coconut oil
Filling:
- 1 package (300 g) frozen spinach, thawed and drained
- 1 package of firm tofu
- 2 sections of garlic
- ½ cup grated cheese
- Pinch of Celtic sea salt
- 1 Tbsp coconut oil
Instructions
Crepes:
- In a large mixing bowl, whisk together the flour and eggs. Gradually add the milk stirring to combine.
- Mix the dough ingredients until a fluid consistency. If you want to double the ingredients, do not add more eggs, just double the milk and flour.
- Add oil to a frying pan. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe until solid consistency for about 1 to 2 minutes. Flip the crepe over to cook the other side.
Filling:
- Chop the garlic and cut the tofu into small pieces.
- Add oil to a frying pan. Add the garlic and sauté until brown.
- Add the tofu and stir-fry for 5 minutes.
- Add the spinach and let it simmer for about 5 minutes with a lid closed. Add some salt. Drain any water from the spinach.
- Fill the pancakes with the spinach and tofu mixture. Fold each pancake in half.
- Place the filled pancakes on a baking pan. Add the grated cheese on top. Bake in the oven for 15 minutes.

Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
I’m not a big Tofu fan, is there anything that can be used as a substitute?
Yes, it also tastes great with ricotta cheese instead of tofu.