Spinach & Buckwheat Crêpes

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.

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