Name: Spinach & Buckwheat Crêpes From: 500 vegan dishes Author: Deborah Gray Adjustments: used 500 g spinach from the freezer. Defrost with a spoon of vegan butter . Stir in 1/3 pot tofutti creame cheese. Add salt and pepper. Comment: as usual the first 2 pancakes were one big disaster. Tip: use a good non-stick pan and be sure it's warm enough. Wait with flipping your pancake till the upper side is as good as dry.