Sweet Pea Spinach Crepes with Whipped Goat Cheese – tender spinach crepes filled with the spring goodness of English sweet peas, snow peas, mint and whipped goat cheese. A fresh and simple spring meal.
I’ve had these spinach crepes on the blog for a while now and I’ve been thinking of different ways to make them into a meal. I’ve turned these crepes into a meal by adding a spring-inspired filling made with snow peas, English sweet peas, zucchini and mushrooms.
These goat cheese crepes are a super easy, light and fresh meal that comes together in a snap. They’re also packed with fiber and plenty of nutrients.
Ready to make these deliciously savory crepes?
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🧾 Spring Crepe Ingredients
Spinach crepes – Any crepes will work, but I like to use these spinach crepes because they’re delicious and provide some extra nutrients and fiber from the spinach. There’s something so magical about the spongey, light texture of spinach crepes.
Goat cheese – You only need about 4 ounces, but if you’re a goat cheese lover like us, get the large log. Make extra whipped goat cheese and pile it on, or even add some honey and use it to make a sweet breakfast spinach crepe with berries and honey whipped goat cheese.
Milk – Feel free to use almond milk or another plant-based milk instead. You could also use water – we’re just using it to thin out the cheese so it whips better.
Olive oil – As always, get the good stuff. Don’t waste your time with poor quality (and likely rancid) olive oils. If you’re on a budget, look for the middle-priced options. It will be better than the selection on the bottom shelf.
Snow peas – You could use snap peas instead. Wash and remove the string. Do so by removing the ends and pulling off the tough string that runs along the top. You can slice the peas vertically or horizontally – whichever you prefer.
English peas – Frozen is the easiest, though fresh or canned will also work. Look for peas without any added salt. If you’re using frozen, simply let them thaw in a bowl on the counter.
Zucchini – Look for a small one. Cut it in half lengthwise and then again in half lengthwise, then thinly slice each quarter into small chunks.
Mushrooms – Crimini are generally easiest to find (and least expensive), but feel free to use your favorite variety.
Lemon – We need the fresh stuff here because we’re using the juice and the zest. Fresh lemon gives these spring crepes that added freshness.
🔪 How to make goat cheese crepes
1 – Make the crepes in advance. On a day that I have a bit more time, I’ll make the spinach crepes and store them in the fridge in an airtight glass container until I’m ready to make the filling. And voila! A meal that comes together in a flash.
2 – Mise en place: slice the mushrooms and set the peas out to thaw. Remove the snow pea string and slice the snow peas and zucchini.
3 – Heat olive oil in a medium skillet over medium heat. Once the oil is hot, add the mushrooms and saute until brown, about 5 minutes. Don’t overcrowd your mushrooms. As they cook they’ll release water before browning.
4 – Prepare the whipped goat cheese by combining goat cheese, olive oil and salt in a food processor. Blend until whipped and fluffy.
5 – Combine the snow peas, English peas and zucchini in a small bowl, Add lemon juice and zest, olive oil, salt and pepper and stir until coated. Adjust the seasonings as needed.
6 – Serve: spread about 2 tablespoons of whipped goat cheese on each spinach crepe. Top with sauteed mushrooms and pea-zucchini mixture. Garnish with fresh mint and enjoy!
💭 Tips, Tricks and Tools
Save the lemon. Use the other half to add lemon juice to water, and add the extra zest to another meal like our Date Night Pasta with Zesty Gremolata.
Though you can eat the mushroom stems, if you decide not to cook them, save them to make food scrap stock.
These spring vegetable spinach crepes are vegetarian and nutrient-dense. Spinach is a great source of iron, calcium, and vitamins A, C and K.
These crepes are filled with fresh spring vegetables like snow peas, English peas, zucchini and mushrooms. These veggies contain a variety of nutrients like fiber, antioxidants, and vitamins A and C.
This is a balanced meal – it contains protein (cheese and peas – did you know that peas are a legume and a good source of plant-based protein?), carbohydrates (veggies and the flour in the crepes), fat (cheese and olive oil) and fiber (all the veggies and the whole grain flour in the crepes).
Though this meal is balanced, it is still fairly light. If you want to make it heartier, add a side salad (perhaps with some beans) or a canned fish.
More fresh spring recipes
Did you enjoy these savory crepes as much as we do?
Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save these spring crepes for later by pinning it to your Spring Recipes Board and make sure to tag us on Instagram @crooked.carrot to show us your vegetable crepe creations!
This recipe is part of our Green Recipe collection – green in color and a great way to reduce food waste.
Savory Sweet Pea Spinach Crepes with Whipped Goat Cheese
Whipped Goat Cheese
- 4 ounces goat cheese
- 1 tablespoon milk plant-based or regular (make sure it's unsweetened)
- 2 tablespoons olive oil extra virgin
- 1/4 teaspoon salt
- 8 ounces mushrooms (crimini, button or your favorite variety) sliced
- 1 1/2 tablespoon olive oil extra virgin, divided
- 1 cup snow peas thinly sliced
- 1 cup zucchini (small) thinly sliced
- 1/3 cup English peas thawed
- 1/2 lemon juice and zest
- salt and pepper to taste
- fresh mint leaves for garnish
- Make the spinach crepes in advance for a meal that comes together in less than 30 minutes.
- Mise en place: Slice the mushrooms and set the peas out to thaw. Slice the snow peas and zucchini, combine in a small bowl.
- Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the sliced mushrooms (make sure they have breathing room to properly saute. The mushrooms will release water, keep sauteing until the liquid is absorbed and the mushrooms are browned, about 5 minutes.
- Prepare whipped goat cheese. Combine goat cheese, milk, olive oil and salt in a food processor, blend until whipped and fluffy.
- Add the lemon juice, lemon zest, remaining 1/2 tablespoon olive oil, salt and pepper to the bowl of peas and zucchini. Stir until coated and adjust seasonings as desired.
- Serve: spread about 2 tablespoons of whipped goat cheese on each spinach crepe. Then top with sauteed mushrooms, pea-zucchini mixture and fresh mint. Enjoy!