I love spinach since I was a child and this is not a lie.

I know it’s not the favorite vegetable of many people but since I was a little girl I love spinach cream and spinach crêpes, spinach sautée…

Here I make a spinach crêpe that even the ones that are not big fans of the green leafy vegetable will love! Give it a try!!

Food Waste Note: when you make the almond ricotta, save the almond milk for your lattes, smoothies, porridges. Home made almond milk is soooo goooood!!

for 3-6 people(depending if you serve as a main or as a side)


  • 100g chickpea flour
  • 15g tapioca starch or maizena
  • ½ teaspoon salt
  • 1 handfull fresh spinach
  • 250ml water(more if needed)

Almond Ricotta:

  • 1 cup almond
  • 3 tablespoons olive oil
  • Juice from 1 lemon
  • 3 cups water + more for soaking the almonds
  • ½ teaspoon salt
  • ½ teaspoon nutritional yeast


  • Almond Ricotta
  • 1 onion, sliced
  • 1 garlic clove, smashed
  • Olive oil
  • 2 handfulls fresh spinach
  • ¼ teaspoon salt
  • Zests of 1 lemon


Soak the almonds over night;

Blend all the ingredients for the crepes in a blender. Let it rest for 10-20 minutes;

Fry the crepes in a nonstick frying pan. Set aside;

Rinse the water from the almonds and blend it with the 3 cups of water. Fiter the almond milk and keep in separate bowls, the milk and the almond purée;

Mix the purée with the rest of the ingredients. Adjust salt to taste and and set aside;

Fry the onions and garlic in a frying pan with a drizzle of olive oil and a pinch of salt until it becomes soft and tender. Add the spinach leaves and set aside;

Mix the spinach onions to the ricotta and the lemon zests.  Fill the crepes and it’s ready to serve.

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