Vegan crêpes with vanilla cream and berries

Vegan crêpes with vanilla cream and berries

vegan crepes stack plate

Welcome to the week of indulgence as we celebrate Pancake Day and Valentine’s Day in quick succession this week. After I’ve poured my heart and soul into this year’s Valentine treat (she is here, in case you wanna meet face to face 😉 ), today I opted for something quick and simple crêpes filled with an indulgent vanilla cream and topped with berries.

I know it’s not even remotely berry season yet, but I’ve decided to make an exception this one time.

If you have a vegan cream cheese that you are keen on, forget my cashew-based filling and simply mix your favourite cream cheese with some icing sugar (or maple syrup), a touch of lemon and some vanilla. I haven’t yet managed to find a brand that doesn’t leave me with a strange aftertaste, so that’s why I’ve made my own cream filling from blended cashew nuts, but that’s totally optional.

You are of course welcome to have these with any filling that takes your fancy: lemon and sugar, peanut butter and jelly, hazelnut spread and berries, cinnamon apples and caramel are just some of my favourite sweet fillings. What are yours?

vegan crepes stack

vegan crepes making of

vegan crepes portion

makes
10
PREP
5 min
COOKING
20 min
makes
10
PREPARATION
5 min
COOKING
20 min
INGREDIENTS
BATTER

  • 120 g / 1 cup plain flour or GF plain flour blend or buckwheat flour*
  • 480-600 ml / 2-2½ cups almond milk (or other thin plant based milk)
  • 1 tbsp oil, I use refined coconut oil, plus more for frying**
  • 1 tbsp maple syrup (optional)

VANILLA CREAM (optional)

  • 225 g / 1½ cups cashews, soaked overnight or in boiling water for 30 minutes
  • 1 tsp vanilla extract or seeds from 1 vanilla pod**
  • ¼ cup coconut cream (from a tin of full fat coconut milk, I used this brand)
  • 4 tbsp maple syrup, adjust to taste
  • 3 tbsp lemon juice

OTHER INGREDIENTS

  • fresh or frozen berries or chia jam
  • dark chocolate shavings (optional)

METHOD
CRÊPES

  1. Place flour in a large bowl. Make a well in the centre and very gradually start adding in plant milk (60 ml / ¼ cup at a time) whisking the whole time. Whisk well after each addition to ensure that there are no lumps in the batter. Initially the batter will look thick and gloopy, but it will start looking like a crêpe batter with every milk addition.
  2. Whisk in oil (or smooth almond butter), maple syrup (if using) and adjust the amount of plant milk to ensure the batter is the right consistency – it should be runny, but should coat the back of the spoon. I found that buckwheat flour requirs more milk (600 ml / 2½ cups) than plain flour or GF plain flour mix (480 ml / 2 cups), so please proceed with caution – it’s easier to thin the batter than to thicken it.
  3. Heat up a medium (I used 24 cm / 9.5 ” pan) non-stick pan on a medium heat. Brush the pan with a small amount of oil to make sure that the pancakes do not stick. Take the pan into your hand (off the stove) and pour a thin layer of batter (I found that 80 ml / 1/3 cup of batter is optimal) into the pan and swivel it well to form a thin, round crêpe. Put the pan back on the stove and cook until the crêpe no longer sticks to the pan and can be flipped to the other side. Once flipped, cook the crêpe on the other side for another minute or so.
  4. Put cooked crêpes in a stack so that they do not dry out and become brittle.
  5. Once ready to serve, fill each crêpe with vanilla cream and berries, sprinkle with more berries and chocolate shavings.

VANILLA CREAM (optional)

  1. Rinse the cashews and chop them roughly. If you own a very powerful blender (like a Vitamix or Blendtec) this step may be completely redundant, but with my low-range (and fairy old) blender, this is the only way I can achieve a smooth consistency without adding too much liquid.
  2. Divide the chopped cashews into six portions roughly. Chuck the first portion of chopped cashews into a blender with vanilla seeds, coconut cream, maple syrup and lemon juice. Process until super smooth.
  3. Once smooth, add another portion of the chopped cashews. Process until smooth and repeat until you’ve used up all of the cashews. Towards the end, the mixture will become very thick and heavy and your blender may struggle to turn. To remedy this, start making circles on the surface of your mixture (in the direction of the turning blades) with a spatula to prevent air pockets forming under the mixture’s surface. Be careful not to dip the spatula in too deep as you don’t want to accidentally touch the turning blades. If you follow the technique I’ve described above, there should be enough moisture in this recipe (from coconut cream, lemon juice and maple syrup if using) not to have to use any water, which means you’ll end up with a thick and smooth cream-cheese like mixture.
  4. Place the mixture in the refrigerator for a few hours to firm up.

NOTES
*I like buckwheat flour most as it produces crispy and lacey crêpes. If you allergic to gluten and want to use buckwheat flour, make sure you buy gluten-free certified buckwheat flour.

**You can skip the oil in the batter (or replace it with smooth almond butter, for example) but adding it produces a nicer result.

***If you are out of vanilla, you could add freshly grated ginger (adjust to taste) instead.

SHARE
NUTRITIONAL INFO
calories
250
13%
sugars
13 g
14%
fats
13 g
19%
saturates
3 g
16%
proteins
5 g
10%
carbs
29 g
11%
*per crepe
How would you rate this recipe?
This is a test string

Leave a Reply

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

5.0
5 reviews, 7 comments
REVIEWS & QUESTIONS
Lucinda:
Can you store the cashew cream and take it for like an hour ride? Its very hot here now. But were going a weekend away and I thought maybe it’s too much work to do there.
    Ania
    Ania:
    Hi Lucinda,I'm not sure as I haven't tried doing that. I would say that an hour should be fine, but maybe not in extreme heat. Ania
Nathalie:
How wonderfully easy made and sooooooo hmmmmmmm :-)!! It was an easter breakfast treat for me and my son - even though I make such treats regulary ;-) We both loved them and enjoyed the crepes with jam, "agaven dicksaft" and coco sugar nothing more :-) Thank you so much for sharing your recipes! I'm looking forward to trying out an other one soon!best wishes from Bern :-)
    Ania
    Ania:
    Thanks, Nathalie! I'm really happy to hear that you guys liked these! :) Ania
Victoria:
Best Vegan Crepes that I've tried! Super easy last minute recipe- I actually had all the ingredients in the cupboard for once. Works well for savoury crepes as well as sweet- we split the recipe and had half with mushroom, pine nuts and vegan cream cheese, half with the berries.
    Ania
    Ania:
    Aw, thanks so much, Victoria! I'm delighted to hear that! Great idea to make them savoury too, I certainly had way too many sweet ones yesterday! :) Ania
2pots2cook:
Beautiful photos and so inviting crepes. Thank you so much !
    Ania
    Ania:
    Thank you for kind words! Ania
Charlie Hogue:
These look awesome! I will make them for my wife and I this weekend. Thanks for the recipe.
    Ania
    Ania:
    My pleasure, Charlie! Hope they'll hit the spot! :) Ania
Basia:
Perfect timing with the recipe - the fiancé demands pancakes for dinner so we shall make some together using this recipe!
    Ania
    Ania:
    That's great, Basia! Hope you both have enjoyed them! Ania
DON'T MISS A SINGLE RECIPE
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E‑BOOK as a thank you for supporting us.