Spinach and garlic crepe cake

Just piece of cake for dinner.
Savory crepe cake with intense flavor of garlic combined with delicate taste of spinach.
Piece and peace.

Spinach and garlic crepe cake

  • Servings: 4
  • Difficulty: difficult
  • Print

Ingredients

Crepes:

  • flour – 1,5 cup
  • soy milk – 1 cup
  • sparkling water – 3/4 cup
  • olive oil – 1 spoon + 1/2 teaspoon for frying

Filling:

  • frozen spinach – 1 kg
  • garlic – 2 small sized bulbs
  • sun-dried tomatoes – 12 medium sized
  • green olives – 15 medium sized
  • sunflower seeds – 5 spoons
  • oregano – 1 spoon
  • sweet paprika – 1 spoon
  • hot paprika – 1/2 teaspoon
  • herbs de Provence – 1 teaspoon
  • turmeric – 1 teaspoon
  • pepper – to taste
  • olive oil – 5 spoons

Additionals:

  • soy yogurt – 8 spoons
  • tomato puree – 8 spoons
  • bread crumbs – 2 spoons
  • olive oil – 1 spoon
  • grated vegan cheese – a bit (optional)



Directions

  1. In a large bowl, blend together ingredients for crepes.
  2. Heat up a medium non-stick pan on a medium heat. Lightly grease with oil, using a paper towel to wipe out the excess and you know what to do –  we need 9 crepes.
  3. Peel and chop garlic, next put it into a big saucepan with hot oil and cook until softened. Add spinach and cook for about 20 minutes – until all the liquid has evaporated.
  4. Remove saucepan from the heat and add diced sun-dried tomatoes, sliced green olives, sunflower seeds, spices and stir well.
  5. Preheat oven to 180°C.
  6. Grease a baking sheet with oil and sprinkle bread crumbs. Place first crepe layer onto baking sheet and spread 3 big spoons of spinach filling. Place another crepe on top and spread another 3 spoons. Repeat, ending with the last crepe on top.
  7. Pour tomato sauce and soy yogurt into a crepe cake.
  8. Optional – add grated vegan cheese.
  9. Bake for about 20 minutes.
  10. Enjoy!

💚💛❤

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