These Vegan Spinach and Feta-Filled Crepes are tender, golden, and packed with savory spinach, creamy dairy-free feta, garlic, and fresh herbs. They make a delicious plant-based breakfast, brunch, lunch, or light dinner.

The crepes are made without eggs or dairy, and the filling delivers a wonderful combination of earthy greens and tangy vegan feta. Serve them warm with a fresh salad or your favorite sauce for a satisfying meal.

Recipe Details

Prep time 15 minutes

Cook time 25 minutes

Total time 40 minutes

Servings 4 servings

Vegan Dairy-free Vegetarian

Ingredients

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For the vegan crepes

• 1 cup (125 g) all-purpose flour
• 1 1/4 cups (300 ml) unsweetened plant-based milk, such as soy or oat milk
• 2 tablespoons olive oil, plus extra for cooking
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder (optional)

For the spinach and vegan feta filling

• 5 ounces (140 g) fresh spinach
• 5 ounces (140 g) vegan feta cheese, crumbled
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley or dill
• 1/4 teaspoon black pepper
• Salt, to taste
• A pinch of ground nutmeg (optional)

Optional toppings

• Fresh parsley or dill
• Lemon wedges
• Vegan yogurt or dairy-free garlic sauce
• A pinch of red pepper flakes

Step-by-Step Instructions

Step 1: Prepare the crepe batter

In a large mixing bowl, whisk together the flour, cornstarch, salt, and garlic powder. Gradually pour in the plant-based milk while whisking to prevent lumps. Add the olive oil and mix until smooth.

Let the batter rest for 10 minutes. It should be thin enough to spread easily across a skillet. Add a little more milk if necessary.

Step 2: Cook the crepes

Heat a lightly oiled nonstick skillet over medium heat. Pour in about 1/4 cup of batter, tilting the pan to create a thin, even layer.

Cook for 1–2 minutes, until the edges begin to lift and the underside is lightly golden. Flip carefully and cook for another 30–60 seconds. Repeat with the remaining batter, stacking the crepes on a plate.

Step 3: Prepare the spinach filling

Heat one tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for 3–4 minutes until softened.

Stir in the minced garlic and cook for 30 seconds. Add the spinach in batches and cook until wilted, about 2–4 minutes. Remove from the heat and allow excess moisture to evaporate.

Step 4: Mix the filling

Transfer the spinach mixture to a bowl. Add the crumbled vegan feta, lemon juice, chopped parsley or dill, black pepper, and a pinch of nutmeg if desired.

Stir gently until everything is combined. Taste before adding salt, since vegan feta can already be quite salty.

Step 5: Fill and fold the crepes

Lay a crepe flat on a clean surface. Spoon approximately 2–3 tablespoons of spinach and feta filling onto one side.

Fold the crepe in half, then fold it again into a triangle, or roll it into a neat parcel. Repeat with the remaining crepes and filling.

Step 6: Warm, garnish, and serve

Return the filled crepes to a lightly oiled skillet. Cook for 1–2 minutes on each side until warmed through and lightly crisp.

Arrange on a serving plate and garnish with fresh herbs. Add lemon wedges and a spoonful of vegan yogurt or dairy-free garlic sauce, if desired. Serve immediately.

Helpful Tips for Perfect Vegan Crepes

• Rest the batter: Allowing it to rest for 10 minutes helps the flour hydrate and makes the crepes easier to handle.
• Keep the batter thin: Add a splash of plant milk if it seems too thick.
• Remove excess spinach moisture: This prevents soggy crepes and helps the filling stay creamy rather than watery.
• Use a good nonstick pan: A lightly greased pan helps the egg-free crepes flip without tearing.
• Choose flavorful vegan feta: A tangy, crumbly dairy-free feta gives the filling its signature savory flavor.
• Make them gluten-free: Use a suitable gluten-free all-purpose flour blend and check the labels on your other ingredients. The texture may vary.

Serving Suggestions

8

These crepes taste wonderful on their own, but you can turn them into a complete meal with a few simple additions.

• Fresh green salad: Toss mixed greens, cucumber, tomatoes, and lemon vinaigrette together.
• Creamy garlic sauce: Serve with vegan yogurt mixed with lemon juice, garlic, and dill.
• Roasted vegetables: Pair with roasted carrots, zucchini, or bell peppers.
• Breakfast platter: Add sliced tomatoes, olives, and fresh herbs for a Mediterranean-inspired brunch.
• Extra flavor: Sprinkle with toasted sesame seeds or red pepper flakes just before serving.

Variations to Try

• Mushroom and spinach crepes: Add sautéed mushrooms for extra depth and texture.
• Spinach and tofu crepes: Replace some of the vegan feta with crumbled, seasoned tofu.
• Mediterranean crepes: Add chopped sun-dried tomatoes and sliced olives to the filling.
• Spicy crepes: Add chili flakes or a pinch of smoked paprika.
• Herb-filled crepes: Mix fresh dill, parsley, or chives into the filling for a brighter taste.

Storage and Make-Ahead Instructions

• Refrigerator: Store cooked crepes and filling in separate airtight containers for up to 3 days.
• Reheating: Warm filled crepes in a covered skillet over low heat until heated through. Add a few drops of water if needed to prevent drying.
• Make ahead: Prepare the batter and filling separately in advance, refrigerate, and cook or assemble when ready.
• Freezing: Plain cooked crepes can be frozen with parchment paper between each crepe for up to 2 months. Thaw in the refrigerator before reheating. The filling may become wetter after freezing.

For food safety, refrigerate cooked crepes and filling within 2 hours of preparation.

Frequently Asked Questions

Can I make vegan crepes without eggs?

Yes. Flour, plant-based milk, olive oil, and cornstarch make a useful egg-free batter. Resting the batter and cooking over moderate heat helps the crepes hold together.

What is the best vegan feta for this recipe?

Choose a dairy-free feta that crumbles easily and has a tangy flavor. The taste and saltiness vary by brand, so season the filling after mixing.

Can I use frozen spinach?

Yes. Thaw it completely, squeeze out as much water as possible, and sauté it briefly with the onion and garlic before adding the other filling ingredients.

Why are my vegan crepes tearing?

The batter may be too thick, the pan may be too hot, or the crepes may be flipped too early. Thin the batter slightly if needed and wait until the edges lift before flipping.

Are these crepes suitable for meal prep?

Yes. Cook the crepes and prepare the filling ahead of time. Store them separately and assemble or reheat them when you’re ready to eat.

Nutrition Information

Estimated nutrition per serving, assuming 4 servings

320

Calories

9 g

Protein

35 g

Carbohydrates

16 g

Fat

4 g

Fiber

600 mg

Sodium

Values are estimates and depend on the plant milk, vegan feta, oil, and portion size used.

Final Recipe Card

Vegan Spinach and Feta-Filled Crepes

Prep: 15 minutes | Cook: 25 minutes | Total: 40 minutes | Serves: 4

Ingredients:
1 cup all-purpose flour
1 1/4 cups unsweetened plant milk
2 tablespoons olive oil, plus extra for cooking
1 tablespoon cornstarch
1/4 teaspoon salt
5 oz fresh spinach
5 oz vegan feta
2 cloves garlic, minced
1 small onion, chopped
1 tablespoon lemon juice
2 tablespoons fresh parsley or dill
1/4 teaspoon black pepper

Instructions:

1. Whisk flour, plant milk, cornstarch, salt, garlic powder, and olive oil until smooth. Rest 10 minutes.
2. Cook thin layers of batter in a lightly oiled skillet for 1–2 minutes per side.
3. Sauté onion, add garlic and spinach, and cook until wilted.
4. Mix spinach with vegan feta, lemon juice, herbs, and pepper.
5. Fill and fold the crepes.
6. Warm until hot and lightly golden. Garnish and serve.