(Nikki Lefler)

Gluten-Free, Plant-Powered Spinach Crepes From Plant-Powered Athlete

by | July 21, 2020

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While the prospect of making crepes may seem intimidating to some, rest assured, these Spinach Crepes are a cinch to make and come together in just over 20 minutes. This quick recipe from Plant-Powered Athlete, the new cookbook from Zuzana Fajkusova and Nikki Lefler, of the blog Active Vegetarian, is packed with iron and protein. They are the perfect post-workout meal and will help your body recover and get ready for your next athletic endeavor.

Gluten-Free Vegan Spinach Crepes

Muscle building | iron rich | high fiber • Yields: 2 crepes 


  • 1⁄2 cup (120 g) chickpea flour 
  • 3⁄4 cup (175 ml) water
  • 1 tsp ground flaxseeds
  • 2 handfuls of spinach 
  • Celtic sea salt and freshly ground black pepper 
  • 1 tsp coconut oil, divided, for frying 
  • Your choice of fillings: a few favorites are sautéed mushrooms, bell peppers, cherry tomatoes, fresh herbs, avocado, and Cilantro Chutney
Fresh veggies to fill gluten-free spinach crepes
Fresh veggies and herbs make for an amazing crepe filling!


  1. In a blender, combine the chickpea flour, flaxseeds, water, spinach, salt, and pepper to taste; blitz for a few minutes or until everything is well combined. Let the batter rest for 5 to 10 minutes. 
  2. In a 7-inch (18-cm) skillet, heat 1⁄2 teaspoon coconut oil over medium heat. Add 1⁄4 cup (60 ml) of the batter to the pan and swirl around the bottom so you get an even crepe. 
  3. Cook over medium heat for about 2 minutes, or until there are bubbles in the gluten-free crepe and you can lift it up and flip it easily. 
  4. Flip and cook on the other side for 30 seconds to 1 minute. 
  5. Remove from the pan, place on a plate and cover with a clean cloth to keep warm. 
  6. Repeat the process with the rest of the oil and batter. Stuff the spinach crepes with your choice of fillings. 

Pro Tips: 

  • To make successful gluten-free pancakes, you have to start with the right batter consistency. You should be able to quickly spread the batter around the pan and make thin pancakes, lightly crisped up around the edges. 
  • Batter that’s too thick will not spread as easily and will yield thicker gluten-free spinach crepes. If your batter is a little too thick, add a drop of water to it. 
  • You can make small or large crepes, depending on personal preference. It’s generally easier to make smaller crepes. 
  • It’s also important to lightly oil the pan and cook the crepes over medium heat. I use about 1⁄2 teaspoon of coconut oil per crepe and oil the pan using a pastry brush or small piece of paper towel. 

Reprinted with permission from Plant-Powered Athlete by Zuzana Fajkusova and Nikki Lefler, Page Street Publishing Co. 2020. Photo credit: Nikki Lefler


One Response to “Gluten-Free, Plant-Powered Spinach Crepes From Plant-Powered Athlete”

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