Green crêpes w/ avocado, pickled onions and tzatziki {vegan + gluten free}

Green crêpes w/ avocado, pickled onion and tzatziki {vegan + gluten free} - Marta's Plants

(cliccate qui per la versione italiana)

Happy Monday!

For some reason I’ve never been one for meal prep and rather prefer cooking every meal from scratch (apparently that’s what my mother taught me). Lately I’ve discovered how helpful it can be (seriously, right?! I know, I’m SO late on this…) Since I am a freelancer and do not need to go to an office every day (or ever), I won’t cook full 5-day meals but just a few things that I can mix and match throughout the week or even just over a few days.

So, coming to this recipe, for instance, I’ve made way more tzatziki than I needed, so I used that for more meals even after I finished the crepes. Same goes for the pickled onions. So you get the drill. At some point I even started eating the crepes on their own, straight from the fridge, with my hands. Very fancy!

Green crêpes w/ avocado, pickled onion and tzatziki {vegan + gluten free} - Marta's Plants Green crêpes w/ avocado, pickled onion and tzatziki {vegan + gluten free} - Marta's Plants

by Marta Giaccone

yields 6-7 crêpes
prep time: 10 mins, cook time: 20 mins, total time: 30 mins + 1 hr fridge time (or more)


1 cup (packed) / 130gr chickpea flour
1 + 1/3 cups / 330 ml water
1 garlic clove
1 tbsp evo oil
pinch salt
light oil (for cooking the crêpes)
5 handfuls baby spinach
3 ripe avocados
picked onions (find recipe below)
vegan tzatziki (find recipe below)
a handful of dry roasted almonds, roughly chopped
fresh coriander
lime/lemon juice



  1. Add chickpea flour, water, garlic, oil and salt to a blender and blend until you get a silky batter. Add 2 handfuls spinach, blitz again. Cover (or transfer to a sealable container) and let sit in the fridge for at least 1 hour (or overnight!).
  2. Heat up a flat non-stick pan over medium heat, add ½ a tsp light oil, swirl it around, and then add ¼ cup worth of crêpe batter. Let cook for about 1 minute or until bubbles form and the surface starts drying up. Use a spatula to flip it and cook for another minute or so. Add a little oil before each crêpe. Stack cooked crêpes to keep them warm and moist.
  3. Serve each crêpe with a small handful of baby spinach, half an avocado, a few dollops of tzatziki, a few pieces of pickled onion (squeeze out the juice!), chopped almonds, fresh coriander and a squeeze of lime juice.
  4. I suggest cooking all the crêpes, stacking them, covering with plastic wrap and keeping them in the fridge.


Pickled onions
1 red onion
½ cup / 125 ml apple cider vinegar
1 cup / 250 ml water
1 tbsp sugar



  1. Add all ingredients, except the onion, to a medium bowl. Mix until the sugar is dissolved.
  2. Slice the onion thinly, add to bowl and let sit at room temperature for at least 1 hour (highly recommended: after a couple of hours, transfer to fridge and let sit overnight. This way the onion will turn pink)

Vegan tzatziki
½ cup / 125 ml unsweetened soy yoghurt
½ cup / 100 gr cucumber, peeled, grated and strained
1 tbsp lemon juice
½ garlic clove
pinch salt



  1. Strain yoghurt by letting it sit in the fridge in a cheese cloth/nut bag (or even just a piece of fine mesh over a tea strainer) and drip into a bowl for a few hours or until it reaches the desired consistency, covered by plastic wrap.
  2. Add yoghurt to a blender along with all other ingredients. You can store any leftover sauce in an air-tight container in the fridge for a few days.

Leave a Reply

Your email address will not be published. Required fields are marked *