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.

Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook, pinterest, and bloglovin.

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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 crepes are great for both kids and adults.

Course Main Course

Cuisine Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Resting Time 10 minutes

Total Time 30 minutes

Ingredients

Spinach Chickpea Flour Crepes

• 2 cups water
• 1 cup frozen spinach thawed
• 1 cup chickpea flour
• 2 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• Coconut oil for cooking

Roasted Root Vegetables

• 4 small beets
• 1 small sweet potato
• 2 red onions
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1 apple finely diced
• Pomegranate arils

Tahini Garlic Sauce

• 1/4 cup tahini
• Juice of 2 lemons ~1/4 cup
• 1 tablespoon olive oil
• 1 clove garlic finely minced
• 1/2 teaspoon coconut sugar*
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper

Instructions

Spinach Chickpea Flour Crepes

1. Add all of the ingredients to a blender and mix until very smooth. Alternatively, place the ingredients into a large bowl and use a stick blender. Let the mixture rest for at least ten minutes while you prepare the filling, and roast the vegetables while you cook the crepes.
2. To cook the crepes, heat a large, flat bottomed pan over medium heat. Add a small amount of coconut oil to the pan, followed by about 1/4 cup of the crepe batter, swirling the pan to spread out the batter. Cook for about two* minutes, or until it colours, then flip and cook for another minute. Repeat until all of the batter has been used, placing the finished crepes into a warm place.

Roasted Root Vegetables

1. Preheat the oven to 200C / 400F. Cut the beets and sweet potato into small chunks, about 1cm by 2cm, and the onion into wedges. Place them onto a large baking sheet with the oil, salt, and pepper, and use your hands to mix. Cook for 15-20 minutes, or until the sweet potatoes are browned on the edges. Add the raw apple and serve hot with the crepes, topping with the tahini dressing and pomegranate arils.

Tahini Garlic Sauce

1. Add all the ingredients to a small bowl and use a fork to whisk until combined. Top with pomegranate and za-atar (optional, but pictured). Store any remaining sauce in the fridge.

Notes

• If you have a super blender you might be able to blend the spinach in while it's still frozen but I haven't tried that. It doesn't take long to thaw.
• Generally I don't have any trouble with these crepes breaking, but if they seem to be cracking when you flip, just make them a little smaller.
• If you're having trouble flipping, it's probably because it's not cooking on the first side long enough. You may need to turn the heat down to let it cook more slowly without browning as quickly.
* Stick with a non-liquid sweetener. Liquid sweetener can cause the tahini to seize.