Vegan Oven-Baked Filled Crepes with Spinach and Feta

Vegan Oven-Baked Filled Crepes with Spinach and Feta


In the realm of vegan cuisine, where innovation meets tradition, these Vegan Oven-Baked Filled Crepes with Spinach and “Feta” emerge as a delightful symphony of flavors and textures. Elevating the humble crepe to gourmet status, this recipe offers a tantalizing experience for both the palate and the soul.

Crafting the Crepes

Begin by fashioning the delicate crepes, a canvas for the savory treasures within. A fusion of all-purpose flour, almond milk, and vegan butter yields a batter of perfect consistency. Patiently resting, the batter allows flavors to meld and textures to harmonize, promising crepes of sublime tenderness. Skillfully cooked to golden perfection, these crepes embody the essence of culinary finesse.

A Filling of Distinction

Within each crepe lies a verdant tapestry of spinach and tofu, imbued with the essence of garlic and lemon. Sautéed to tender succulence, the spinach lends its earthy notes, while crumbled tofu offers a protein-rich embrace. The marriage of nutritional yeast and lemon juice imparts depth and vibrancy, transforming mere filling into a gastronomic revelation.

The Artistry of “Feta” Cheese

No culinary masterpiece is complete without its crowning glory. Enter the “Feta” cheese, a vegan interpretation that transcends expectation. Crumbled tofu, enlivened by zesty lemon juice and fragrant oregano, takes center stage. Olive oil whispers of Mediterranean sunsets, while nutritional yeast bestows its umami-rich charm. Together, they compose a symphony of flavors, a tribute to dairy-free decadence.

Assembly and Culmination

With practiced hands, the crepes are adorned with the spinach and tofu filling, each roll a testament to culinary prowess. Sprinkled generously with the “Feta” cheese, they await their transformation in the oven’s gentle embrace. As heat kindles flavors and aromas, anticipation swells, promising a culinary revelation.

Presentation and Indulgence

Emerging from the oven, the Vegan Oven-Baked Filled Crepes with Spinach and “Feta” stand as a testament to culinary ingenuity. Served with grace and garnished with fresh herbs, they beckon to be savored, to be celebrated. With each bite, layers of flavor unfold, weaving a tale of innovation and delight.

In the realm of vegan gastronomy, where creativity knows no bounds, these oven-baked crepes stand as a testament to the artistry of plant-based cuisine. A symphony of flavors, a celebration of innovation, they beckon to all who dare to indulge in the extraordinary.

Vegan Oven-Baked Filled Crepes with Spinach and Feta


For the Crepes:

  • 1 cup all-purpose flour
  • 1 1/2 cups almond milk (or any plant-based milk of your choice)
  • 2 tablespoons melted vegan butter or oil
  • Pinch of salt

For the Filling:

  • 2 cups fresh spinach, chopped
  • 1 cup firm tofu, crumbled
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper to taste

For the “Feta” Cheese:

  • 1 cup firm tofu, crumbled
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


1. Make the Crepes:

  1. In a mixing bowl, whisk together the flour and salt.
  2. Gradually add the almond milk and melted vegan butter, whisking until smooth.
  3. Let the batter rest for about 15-20 minutes.
  4. Preheat your oven to 350°F (175°C).
  5. Lightly grease a crepe pan or non-stick skillet with oil and heat over medium heat.
  6. Pour about 1/4 cup of batter into the pan, swirling to spread it thinly.
  7. Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom is lightly golden.
  8. Carefully flip the crepe and cook for another 1-2 minutes.
  9. Repeat with the remaining batter, stacking the cooked crepes on a plate.

2. Prepare the Filling:

  1. In a skillet, sauté the chopped spinach and minced garlic until wilted. Remove from heat.
  2. In a mixing bowl, combine the crumbled tofu, nutritional yeast, lemon juice, salt, and pepper.
  3. Add the cooked spinach mixture to the tofu mixture and stir until well combined.

3. Make the “Feta” Cheese:

  1. In another mixing bowl, combine the crumbled tofu, lemon juice, olive oil, nutritional yeast, dried oregano, salt, and pepper. Mix well to combine.

4. Assemble the Crepes:

  1. Place a spoonful of the spinach and tofu filling onto each crepe and roll it up.
  2. Place the filled crepes seam-side down in a baking dish.
  3. Sprinkle the prepared “Feta” cheese over the filled crepes.

5. Bake:

  1. Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the crepes are heated through and the “Feta” cheese is slightly golden on top.

6. Serve:

  1. Once done, remove the crepes from the oven and serve warm.
  2. Optionally, garnish with fresh herbs like parsley or dill.