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Creamy Mushroom Spinach Crepes

This one will melt in your mouth, it's super creamy and so delicious.

🍽 Serves 3-4

🕘 30-35 minutes


  • 2 cups flour

  • 2 cups soy milk (creamy, I used Vitasoy Soy Milky.)

  • 3 Tbsp extra virgin olive oil

  • Big pinch of salt

  • Big pinch of raw sugar

  • 1 tsp extra virgin olive oil

  • 2 garlic cloves (diced)

  • 2 cups chopped mushrooms (approx. 10 medium mushrooms)

  • 3 cups spinach (baby spinach or chopped if big leaves)

  • 1 tsp basil

  • ½ tsp salt

Creamy sauce:

  • 1 block firm tofu

  • 2 Tbsp apple cider vinegar or lemon juice

  • 2 Tbsp soy milk

  • 1 Tbsp nutritional yeast @realfooddirect

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp sea salt

  • ½ tsp pepper

  • Fresh basil to serve


  1. Prepare all the ingredients: Dice the garlic, chop the mushrooms and spinach.

  2. In a large bowl, place flour, soy milk, olive oil, salt, and sugar. Whisk until well combined. Set aside.

  3. Heat a large frying pan with olive oil to medium. Add garlic. Sauté for 3 min. Add mushrooms and sauté for 5min without stirring. Add salt and basil and mix well. Add spinach and sauté for another 5min, stirring occasionally.

  4. In a food processor, place tofu, apple cider vinegar, nutritional yeast, garlic and onion powders, salt, and pepper. Blend until smooth.

  5. Lower the heat to low and incorporate tofu mixture.

  6. Heat a frying pan to medium, add a dash of oil and spread it evenly with a brush or paper towel. Pour a scoop of the batter. Tilt the pan, so that the batter coats the surface evenly. Fry for 3 min, flip, and fry for another 2min.

  7. Place the filling onto half of the crepe and fold twice to make a triangle.

  8. Serve with fresh basil.

  9. Enjoy!💚


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