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[Recipe] Vegan Crepes with Strawberries and Cream

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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.

Sweet Vegan Crepes with Strawberries & Cream
Yields 6
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Prep Time
2 hr 5 min
Cook Time
20 min
Prep Time
2 hr 5 min
Cook Time
20 min
Crepe batter
  1. 2/3 cup So Delicious Unsweetened Cashew Milk
  2. 1/2 cup water
  3. 1/4 cup melted coconut oil
  4. 1 tablespoon coconut sugar
  5. 2 tablespoons maple syrup
  6. 1 cup all purpose flour
  7. pinch of salt
For Lemon-Strawberry Sauce
  1. 1 pint strawberries, sliced
  2. 1 lemon, juice & zest
  3. 2-4 tablespoons coconut sugar
For Maple Cream
  1. 1 cup unsweetened vanilla coconut yogurt
  2. 2 tablespoons maple syrup
  3. 1/4 teaspoon vanilla powder
Instructions
  1. Place all of the CREPE ingredients into a mixing bowl and whisk together until smooth. Cover and place in the fridge for 2 hours.
  2. 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.
  3. For the MAPLE CREAM - place all the ingredients in a bowl and whisk together, cover and chill.
  4. 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!
Notes
  1. 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.
  2. 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.
  3. 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.
  4. Thank you to KitchenIQ and So Delicious for partnering with me on this recipe.
Naturally Lindsay http://3.232.172.97/

What are your plans for Mother’s Day? Will you or your loved ones be cooking up something yummy? 

That’s One Spicy Chickpea

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This weekend the Hubz and I took a whirlwind trip to Massachusetts to do a little Ikea, Whole Foods, Trader Joe’s and Target shopping. We picked up a few things for the nursery and found out that 70% of the items I had put on our nursery vision board just didn’t live up to our expectations. I am glad we found this out now and not in March when we head to Boston.

On the ride home we stopped in to Whole Foods and I started craving hot sauce really bad, one of my weird pregnancy cravings, and I got to thinking what about a buffalo chickpea dip? I first thought of using Sour Supreme to make it creamy but I really wanted to avoid the soy and then I spotted the So Delicious Coconut Greek Yogurt and I decided to pick up a plain and try it in my dip.

The verdict? I loved the coconut Greek yogurt in this! I would recommend this recipe for your upcoming Super Bowl or Oscar Party it is sure to be a hit!

2-15oz cans of chickpeas, drained and rinsed
1/4 cup hot sauce (I use Franks)*
1 container SoDelicious Plain Greek Yogurt**
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon dried onion flakes
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon chili powder

1. Preheat the oven to 350F.

2. Place 1 cup of the chickpeas in the base of a food processor with the hot sauce and process until smooth and pour into a medium bowl.

3. Add all of the remaining chickpeas and remaining ingredients to the bowl and mix to combine.

4. Pour the chickpea mixture into individual ramekins or into an oven safe dish.  Place in the oven and bake for 25-30 minutes until hot and bubbly.

5. Serve with veggies (I suggest celery) and pita, crackers or tortilla chips.

*If you desire less heat reduce the amount of hot sauce and substitute non-dairy milk or water.

**Can’t find coconut Greek yogurt? No Problem! Substitute non-dairy sour cream! 

Update: Hubz ate the leftovers today and said they were even better than the first day, that being said if you have the time mix the dip the day before, refrigerate overnight and bake off right before eating.