Spinach Crepes with Roasted Root Vegetables and Tahini Sauce

Vegan & gluten free spinach crepes made with chickpea flour, served with roasted winter vegetables and a tangy, creamy tahini sauce. These healthy green socca are great for both kids and adults.

Let’s start the week with some green food! Socca, or vegan & gluten-free crepes made with chickpea flour, are a staple in our house. Since we’re still deep in root vegetable season, I haven’t been including as many greens in my meals as I’d like – but frozen greens are a great option during the colder months, often more nutritious than fresh. I blended some thawed frozen spinach into my usual recipe to make green socca without eggs or dairy to get some more greens in and they turned out really well.

I make variations of this meal all year round, with whatever vegetables are in season, but this is one of the best so far. We both loved it and I ended up making it three days in a row for “testing purposes”. It’s much easier for me (and most people, I think) to take a few cubes of spinach out the freezer than to remember to buy fresh and eat it before it spoils, so I think I’ll end up making it with frozen greens year round. You can use fresh spinach too, if you have it! It’s a good way to use up some that’s a touch wilted.

You can change up the vegetables for the crepe filling, but try to stick to root veg to keep some sweetness, and something fresh and crunchy like the apple. The best thing about socca is that it doesn’t feel like you’re eating a super healthy meal, since it’s just pancakes! Sometimes it’s nice not to eat beans and lentils, you know? It’s still made out of chickpeas but it’s the idea of it.

For those days when you want to eat junky food but not fart the whole night through, it’s not junk junk. Sorry to my German readers for writing that, hah. Sort of like healthy tacos, it still satisfies a craving without leaving you feeling like you’re going to pass out/die.

The secret weapon for these pancakes is the tahini dressing, adapted from Nina’s pumpkin salad recipe. Lightly adapted, because I just made it how I remembered without checking the recipe. It adds to the whole creamy/crunchy/earthy combination going on in this recipe.

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