Potato Spinach Crepes



  • 1 1/2 c. unbleached white flour
  • 1/2 tsp. salt
  • 2 1/2 c. unsweetened soy milk
  • 1/2 tsp. baking powder


  • 4 c. cooked potatoes, chopped
  • 1 c. fresh spinach, chopped
  • 1 Tbsp. soy margarine
  • 1 c. vegan cheese
  • 1/2 c. Tofutti better than sour cream
  • 1/2 tsp. seasoned salt
  • salt to taste
  • Gravy:
  • 2 c. unsweetened soy milk
  • 1/4 c. cornstarch
  • 1/4 c. cold water
  • 1 tsp. McKay’s chicken style seasoning
  • 1/2 tsp. salt
  • 1/2 c. Tofutti better than sour cream
  • 1 c. vegan cheese for garnish


  1. Mix cornstarch and cold water. In a medium saucepan, combine cornstarch slurry, 2 cups soy milk, chicken style and salt and cook until thickened. Stir in Tofutti sour cream.
  2. For crepes, mix flour, salt and baking powder and whisk in soy milk. Pour about 1/3 cup batter into hot, oil-sprayed skillet and turn pan to coat bottom of pan evenly. Cook until lightly browned on each side.
  3. For filling, mix potatoes, spinach, seasoned salt, salt, soy margarine, 1 cup cheese and sour cream.
  4. To assemble, spread a little of the gravy over a 9 x 13 inch baking dish. Place about 1/4 cup filling in each crepe and roll up. Place seam side down into baking pan.
  5. Spoon remaining gravy over the top and sprinkle with cheese. Bake at 375 degrees until hot and bubbly.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Breakfast Entrees

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.