[Recipe] Vegan Crepes with Strawberries and Cream
Disclaimer: This post was created in partnership with;KitchenIQ and So Delicious Dairy Free.
Mother’s Day is just around the corner and so I’ve been thinking about what I would want my hubby and kids to make me for breakfast. Since Neil is the pancake maker of the house (I burn them every time) my first thought was pancakes but really I don’t care that much for pancakes. So my next thought crepes. We never make crepes at home and rarely eat them out so they would be a fun treat. Bonus they are super easy to make so Neil could easily have the kids help him put it together!
These crepes are easy to make however they do take a little bit of time to sit and chill. That being said they are best for brunch unless eating breakfast 2+ hours after you wake up is your normal. For us breakfast is pretty much as soon as we roll out of bed so these are a perfect second breakfast or brunch.
Step 1. Mix up the batter.
Step 2. Make lemon-strawberry sauce.
Step 3. Make Maple Vanilla Cream.
Step 4. Wait and wait until your crepe batter is ready.
Step 5. Cook up your crepes and then promptly devour.
Continue below for the full recipe.
- 2/3 cup So Delicious Unsweetened Cashew Milk
- 1/2 cup water
- 1/4 cup melted coconut oil
- 1 tablespoon coconut sugar
- 2 tablespoons maple syrup
- 1 cup all purpose flour
- pinch of salt
- 1 pint strawberries, sliced
- 1 lemon, juice & zest
- 2-4 tablespoons coconut sugar
- 1 cup unsweetened vanilla coconut yogurt
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla powder
- Place all of the CREPE ingredients into a mixing bowl and whisk together until smooth. Cover and place in the fridge for 2 hours.
- While the crepe batter is chilling make the LEMON-STRAWBERRY SAUCE. Toss the sliced strawberries with the coconut sugar, lemon juice and zest; mix to combine. Cover and chill.
- For the MAPLE CREAM - place all the ingredients in a bowl and whisk together, cover and chill.
- 2 Hours Later....Heat a medium sized frying pan over medium-high heat. Grease the pan with coconut oil or vegan margarine and then pour in 3-4 tablespoons of the batter swirling to create a thin layer. Cook 2-3 minutes on each side or until they are golden. Once cooked top with berries and cream. Enjoy!
- I have not tested this recipe with gluten free flour but I would imagine it could work - if you do let me know if the comments below.
- You can use whatever plant-based milk that you prefer however I find that this cashew milk has such a great flavor that really adds to the flavor of the crepe.
- I used the KitchenIQ V-etched Better Zester!, GreenWhisk & Spatula (2 in 1), Prep & Measure Tool (3 in 1) and Edge Grip Quick Prep Knife Sharpener & Paring Knife Combo to help create this recipe.
- Thank you to KitchenIQ and So Delicious for partnering with me on this recipe.
What are your plans for Mother’s Day? Will you or your loved ones be cooking up something yummy?
