There seems to be a rumor that vegan crêpes are somewhere between difficult and impossible. I bought into this idea for a long time… until I tried it myself. My very first batch of vegan crêpes were absolutely perfect and I’ve never had a bad result with the following vegan crêpe recipe. In addition to being a fairly healthy desert, these crêpes are shockingly easy to make and incredibly delicious. You owe it to yourself to try them!
For the Crêpes…
- 1 cup whole wheat flour
- 1/2 cup non-dairy milk
- 1/2 cup water
- 2 tablespoons coconut oil (melted)
- 2 tablespoons maple syrup
- dash of salt
Mix all ingredients in a blender until smooth. Transfer to a covered bowl and refrigerate for at least 2 hours.
After the batter has been thoroughly refrigerated, spoon about 1/3 cup into a hot, lightly oiled non-stick pan. Very quickly swirl the pan so the batter spreads to the edges and thins out. After about two minutes, the crêpe should be solid. Carefully use a spatula to peel up all the edges and ensure it isn’t sticking, then flip. Cook for another 1-2 minutes until both sides are golden brown.
For the Cashew Cream…
- 1 1/2 cups cashews
- 2/3 cup water
- Juice of one lemon
- 1 teaspoon vanilla
- 2 tablespoons liquid sweetner (maple syrup or agave)
If you’ve never tried making cream out of cashews, you’re missing out. This simple recipe is perfect for crêpes, pancakes, and anywhere else you’d use a slightly sweet Crème Anglaise type of cream. And it’s so simple to make:
Mix all the ingredients in a blender until completely smooth. Then refrigerate for 2-4 hours. Like with the crêpes, don’t skip the chilling; this cream tastes fine straight out of the blender, but after chilling for 2-5 hours it develops a much richer flavor.
Ideally, let this chill at the same time as the crêpe batter. Prepare them both and then go for a nice long run: those last few miles will be so much easier when you know there’s crêpe batter waiting for you back home 🙂
For the Strawberry Awesome-Sauce…
- 2 cups chopped strawberries
- 1/2 cup red wine
- 2 tablespoons maple syrup
- juice of one lemon
- 1 teaspoon cornstarch dissolved in water
This sauce is basically a simple strawberry reduction, but awesome-sauce sounds so much cooler, doesn’t it? The wine and acid from the lemons mix with the strawberries into a gooey sauce that is begging to be spooned over a warm crêpe.
Make this sauce as you’re about ready to start cooking the crêpes. Heat a wide pan and add all ingredients except the cornstarch. Cook for 10-15 minutes, add the cornstarch to thicken, and continue cooking until most of the liquid has evaporated and the sauce thickens to your liking. It’s that simple!
When your crêpes finish cooking, spread one side generously with cashew cream and fold however you’d like (in half, in thirds, or rolled like mine). Top with a spoonful of the awesome-sauce and dig in!
16 CommentsLeave a Reply
These look delicious! Can you make them with coconut flour? if so how would i measure it?… 🙂
Hi Yolanda, You know… I’ve never cooked with coconut flour, although I’ve heard that it can be very tricky, so I couldn’t even venture a guess on how to sub. it in this recipe. Maybe try experimenting with it and see how they come out? I’d love to hear your results if you do!
Should I pre-soak or boil the cashews to make a finer blend? If so, would I need to lessen the amount of water put into the blender? Great recipe, great site! Thanks!
Thanks, Roland! Sometimes I recommend soaking the cashews but I haven’t noticed a huge difference. But I usually do soak them, and yes, you might want to use just a little less water.
I just made these for my kiddo’s, for an after-school snack. They usually raid the pantry looking for chips/cookies/general junk food. But they were so happy and full after the crepes they didn’t want anything else. Thanks!
That’s great! Thanks for letting me know – I’m glad they liked them!
These crepes were so delicious. The cashew cream was incredibly tasty! I found the crepe mixture a bit too thick, I added some more milk and water after I refrigerated, they ended up being perfect.
Awesome, Eleonora! I’m glad it worked well for you – thanks for letting me know!
Hi Andrew, making this for breakfast for one of my kids’ for a special birthday celebration tomorrow. Quick question, how many crepes does it make, do you know? My kids’ are huge breakfast eaters & I’m trying to decide whether or not to double the recipe. Thanks for any help you can provide!
Hi Lisa! Sadly, I do not remember. This was way back before I realized I needed to add servings to my recipes, haha, and I couldn’t say for sure. Perhaps double the recipe just to be safe? Extra crepes are never a bad thing 😀
What is the shelf life of the cashew cream sauce? assume it should be refrigerated
Hi Vz! I would say 3-4 days is a realistic shelf life, and yes it should be refrigerated.
I absolutely love this crepes recipe! I’ve made this at least 20times in the last year. I make it when we have guests and everyone loves it! Thank you!
Awesome, Cole! This was one of my very first recipes a few years ago – I’m so glad to hear that you like it! 🙂
Pingback:alloftheveganfood: Vegan Sweet Crepe Round Up Basic Vegan… « We Live Social