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I’ve seen a handful of crepe restaurants pop up lately. They never seem very popular and I can’t for the life of me figure out why. Crepes are great! Growing up, we had crepes for breakfast on special occasions. I used to load them up with butter and sugar. It was the best thing ever. I think my record was eating 12 crepes in one sitting. Now that I’m older, I try not to eat straight sugar for any meal. These stuffed crepes are a more grownup, healthier version with spinach and tempeh.
Start by mixing the crepe batter. It needs to sit for several minutes – you can even mix it the night before if you want. Chop the mushrooms, onions, garlic, and tempeh. You can save time by using pre-chopped mushrooms, frozen onion, and jarred garlic. I know real chefs don’t use jarred garlic, but it saves time and I really hate chopping garlic. It’s sticky.
My pan wasn’t big enough to saute the tempeh along with everything else, so I used a second pan and combined everything once the tempeh had browned. Stir in the solid part of the coconut milk along with the cornstarch mixture, and let it simmer until slightly thickened. Take it off the heat and set the filling aside.
If you’ve never made crepes before, it may take some trial and error to get them right. Heat your pan over medium heat. It should be hot enough that water sizzles if you sprinkle a few drops on it. Lightly grease your pan, then add the least amount of batter needed to cover the pan. The goal is to make the crepes super thin. Once the edges start to lift up, flip the crepe and cook it for a few minutes on the other side.
Place a few spoonfuls of filling down the center of each crepe and roll them in a tube like a cannoli.
Finally, impress your friends with your fancy stuffed crepes and dig in.
Know what else impresses friends? Sharing this recipe on Pinterest or your favorite social media site. Comment below and let me know what you think of this recipe!
- 2 Cups Flour
- 2.5 Cups Milk of Choice
- 1/8 tsp Salt
- 1 tsp Baking Powder
- 8 oz Mushrooms
- 1/2 Cup Chopped Onion
- 6 Cloves Garlic
- 6 Cups Spinach
- Coconut Milk, 15 oz Can
- 1/4 tsp Corn Starch
- Tempeh, 8 oz Package
- Whisk all of the crepe ingredients together and set aside. The batter needs to sit for a while, so feel free to make it the night before.
- Meanwhile, saute the onions over medium heat. Chop the mushrooms and add them to the pan with the onions.
- Once all of the liquid from the mushrooms and onions has been absorbed, add the garlic and spinach. Continue to cook until the spinach is mostly wilted.
- In the meantime, cut the tempeh into bite sized pieces. Saute them in a little oil until brown on all sides. Add them to the pan with the vegetables and return to a low heat.
- Scoop the solid part of the coconut milk into the pan and reserve the liquid. In a small bowl, whisk the corn starch and a few spoonfuls of coconut milk together. Stir this into the pan of vegetables. Remove from heat and set aside.
- Heat a pan over medium heat. If you sprinkle a few drops of water on it, the water should instantly sizzle. Lightly grease the pan.
- Add the least amount of batter necessary to cover the pan. You want the crepes to be as thin as possible, so tilt the pan in all directions to help the batter spread out.
- When the edges start to pull away from the pan, flip the crepe over and continue to cook for another minute or two.
- Place a few spoonfuls of the filling in a line down the center of the crepe. Roll it up like a cannoli, and place it seam side down on the plate.
- Repeat with the rest of the batter.