Indulge in a culinary adventure with our delightful Spinach Crepes with Roasted Root Vegetables and Tahini Sauce! This French-inspired dish combines the delicate flavors of spinach-infused crepes with the earthy sweetness of roasted root vegetables, all drizzled with a creamy tahini sauce that will tantalize your taste buds. Perfect for brunch or a light dinner, this recipe not only looks stunning on the plate but also packs a nutritious punch. Get ready to impress your family and friends with a dish that’s as beautiful as it is delicious—read on to discover how to create this vibrant meal in your own kitchen!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 cups milk
- 3 large eggs
- 1 cup fresh spinach, chopped
- 2 cups assorted root vegetables (carrots, parsnips, etc.)
- 1/4 cup tahini
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the crepe batter by combining flour, milk, and eggs in a large mixing bowl. Whisk until smooth and free of lumps.
- Finely chop fresh spinach and fold into the crepe batter. Let the batter rest for 15 minutes to allow gluten to relax.
- Preheat the oven to 425°F (220°C). Wash and peel root vegetables, then cut into uniform 1-inch cubes.
- Toss root vegetable cubes with olive oil, salt, and pepper on a baking sheet. Spread evenly and roast for 25-30 minutes, turning once halfway through cooking.
- While vegetables are roasting, prepare the tahini sauce by whisking tahini, lemon juice, water, salt, and pepper until smooth and creamy.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or oil.
- Pour a thin layer of spinach crepe batter, tilting the pan to spread evenly. Cook for 2-3 minutes until edges are golden.
- Flip the crepe and cook the other side for 1-2 minutes. Repeat with remaining batter.
- Once vegetables are roasted and crepes are prepared, assemble by placing roasted vegetables inside each crepe.
- Drizzle tahini sauce over the filled crepes and serve immediately while warm.
Tips
- Rest the Batter: Allowing the crepe batter to rest for 15 minutes is crucial for achieving a tender texture. This step lets the gluten relax, resulting in perfectly soft crepes.
- Uniform Vegetable Cuts: When chopping your root vegetables, aim for uniform 1-inch cubes. This ensures even cooking and caramelization, enhancing the flavor and texture of the dish.
- Non-Stick Success: Use a non-stick skillet or crepe pan for easy flipping. If you’re worried about sticking, a light coat of butter or oil will help create a beautiful golden crust.
- Experiment with Fillings: Feel free to customize the filling! Add other vegetables like bell peppers or zucchini, or even some cheese for an extra layer of flavor.
- Serve Warm: For the best experience, serve the crepes immediately after assembling. The contrast of warm crepes and roasted vegetables with the cool tahini sauce is simply divine!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
