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Mini Green Crêpe Purses stuffed with almond cheese and cranberries.
These cute vegan Green Crêpe Purses make a fun little appetizer or snack for the holidays. They are colored with spinach and spirulina, then stuffed with an almond-cranberry cheese spread, and topped with pink peppercorns. Simple and easy to make, these Green Crêpe Purses are something that everyone will love!
Well, it’s December, so it’s time to share Christmas recipes. Are you excited?
We will start our holiday menu with these Green Crêpe Purses. These cute mini bags are the perfect one bite treat on a snack platter, or make a lovely light starter next to a handful of green salad.
Even though Green Crêpe Purses look cute and pretty, they are actually a super simple thing. Yes, they’re only pretending to be fancy. They are just good ol’ savory crêpes, stuffed with some 2-minute almond cheese. But if you tie those simple crêpes with some chives into a little purse, then sprinkle with pink peppercorns, they turn instantly into a festive deliciousness.
What’s great about this dish is that you can prepare each part a bit ahead of time, which I think is always a good thing with Christmas meals. You can make both the crêpes and the almond cheese a few days earlier, so all you have to do is tie some chive knots right before serving.
As always, this dish is of course totally customizable, so feel free to adjust it to your liking. You can use white or whole wheat flour for the crêpes, or go with your favorite gluten-free blend, if you prefer. And for an even simpler version just use these chickpea crêpes.
I added some spinach powder and spirulina to the batter as I went, making the crêpes darker green after every portion, but you can omit this step, or use other colorings. Beet powder or juice, turmeric, blue spirulina, or purple cabbage juice work all great here.
You can use cashews, sunflower seeds, walnuts, or hazelnuts as the base of the cheese, then add fresh herbs, chili, or raisins instead of cranberries, if you like. Serve them with more almond cheese for dipping, or with any of your favorite sauces. Vegan Gravy or a simple lemon vinaigrette work especially good here.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Green Crêpe Purses w/ Almond Cheese
- Total Time: 40 minutes
- Yield: 15–20 crêpes 1x
Ingredients
For the crêpes:
200 g/1.5 cups of flour
1 tsp baking powder
200 ml/6.7 oz unsweetened plant milk
200 ml/6.7 oz sparkling water
2 tbsp spinach powder (optional)
1 tbsp spirulina (optional)
salt
For the almond cheese:
200 g/2 cups of ground almonds
1 cup of unsweetened plant milk
2 cloves of garlic
2 tbsp tahini
1 lemon, juiced
1/2 cup of chopped dried cranberries
salt, pepper
To serve:
fresh chives
pink peppercorns
Instructions
- In a mixing bowl whisk together flour, baking powder, milk, sparkling water and a pinch of salt.
- Heat up a small non-stick skillet over medium heat. I use a 18 cm/7 inch skillet, but you can use a larger one, if you prefer. That way you’ll have fewer but larger crêpes. Scoop a small ladle full of batter into the pan, and tilt the pan to coat the surface with batter as evenly as possible.
- Cook crêpe for 1-2 minutes, until the edges crisp up, then flip over gently, and cook for about 30 seconds on the other side as well. Place crêpe on a plate.
- Cook 2-3 more crêpes, then add half of the spinach powder to the batter and mix well. Make 3-4 more crêpes, then add the rest of the spinach powder, then 3-4 more crêpes that way. Then half of the spirulina, then cook more crêpes, then the rest of the spirulina, until you use up all batter. Add a few spoons of sparkling water each time your batter gets thicker, and make sure it’s always well mixed. Set aside crêpes until ready to assemble the purses.
- For the almond cheese add almonds, milk, garlic, tahini, lemon juice, and a generous pinch of salt and pepper to a blender, and blend until smooth. Stir in cranberries, and adjust taste if needed.
- To assemble Green Crêpe Purses place 1 tablespoon of almond cheese in the center of each crêpe. Gather sides to close the crêpe, and tie around with a long chive. Repeat until you have used up every crêpe. Sprinkle with pink peppercorns and serve with any leftover almond cheese. Enjoy!
- Prep Time: 10 mins
- Cook Time: 30 mins
They look really beautiful with spinach powder! Well done, Evi.
Thanks, Angie! 🙂
WOW! These look so good and the idea is very simple. I might try this idea for pies, as I plan to make some today. Love it!!
That’s such a good idea, Anca! Let me know if you try it for pies, I’m really interested how they’ll look like 😉