I loved eating crepes when I was a child, even without any filling in them. I was excited for every crepe that came out of the pan a little deformed, as I could eat the torn pieces. Here I’ve created a basic vegan crepe recipe that reminds me of the non-vegan crepes of my childhood. These are also just as delicious on their own.
As for the basic crepe filling goes the classic has to be strawberry jam. Here I suggest 4 different ways of fillings and all include strawberry jam. The first filling is only with strawberry jam, the second one is a combination of a strawberry jam and my vegan cottage cheese, the third one is strawberry jam and hazelnut butter and the fourth one is strawberry jam and vegan Nutella.
More delicious vegan crepes recipes:
- Walnut Crepes (veganske orehove palačinke)
- Baked Crepes with Vegan Cottage Cheese (veganske gratinirane skutine palačinke)
- Biscoff Caramelised Banana Crepes
Vegan Crepes with Strawberry Jam 4 Ways
Start your morning with delicious vegan crepes. Spread them with strawberry jam or make a combination of strawberry jam and some other spread (vegan cottage cheese, hazelnut butter, vegan Nutella).
Ingredients
Crepes (makes 4):
- 120 g all purpose flour sifted
- a small pinch of turmeric powder for colour
- a pinch of salt
- 40 ml (1/6 cup) sparkling water
- 200 ml (3/4 cup + 4 tsp) unsweetened soy milk
- 40 g vegan butter melted
- 64 g (1/4 cup) unsweetened soy yoghurt I make my own at home
- 10 ml (2 tsp) maple syrup
For making crepes:
- 0.6 tsp vegan butter divided
Filling option 1 (strawberry jam):
- 1/3 cup strawberry jam
Filling option 2 (strawberry jam and vegan cottage cheese):
- 1/6 cup strawberry jam
- 1/6 cup vegan cottage cheese filling recipe below
Filling option 3 (strawberry jam and hazelnut butter):
- 1/6 cup strawberry jam
- 1/6 cup hazelnut butter
Filling option 4 (strawberry jam and vegan Nutella):
- 1/6 cup strawberry jam
- 1/6 cup vegan Nutella homemade or store bought
Vegan cottage cheese filling:
- 100 g vegan cottage cheese
- 30 ml (2 tbsp) coconut cream just cream from a can of coconut cream without the water
- 10 ml (2 tsp) maple syrup
- zest 1/8 lemon
- 1.25 ml (1/4 tsp) lemon juice
- 1/16 tsp vanilla powder
- a pinch of salt
To decorate (optional):
- a sprinkle of powdered sugar
Instructions
Filling:
- If you're using vegan cottage cheese with strawberry jam, make vegan cottage cheese 12 hours in advance.
- If you are using homemade vegan Nutella filling with strawberry jam, make vegan Nutella first.
Crepes:
- Mix all ingredients for the crepes batter with a whisk or in a blender.
- Melt 1/3 tsp of vegan butter in a non-stick pan over medium heat and spill 1/4 of the crepes mixture over it. Rotate the pan with the handle so that the mixture spreads evenly around the pan.
- Wait until the top of the crepe is no longer wet then flip it over. After the other side is cooked, flip it once more and cook for a little bit. Transfer crepe to a larger plate.
- Turn the heat to low, add 1/8 tsp of vegan butter and rotate the pan so that it spreads evenly around. Add the second 1/4 of the crepes mixture. Rotate the pan with the handle so that the mixture spreads evenly in the pan. Turn the heat back to medium high.
- First side of the second crepe will be cooked much faster than the first side of the first crepe because the pan is much hotter. When there are no more wet patches on top of the crepe flip it over and cook the other side. Transfer crepe to a larger plate.
- Repeat the process another two times so that you get 4 crepes overall.
Filling:
- If you're making crepes only with strawberry jam, spread 4 tsp of your favourite strawberry jam on top of every crepe then roll them and place them on a plate.
- If you're making crepes with strawberry jam and vegan cottage cheese, mix together ingredients for the vegan cottage cheese filling. Spread 2 tsp of vegan cottage cheese mixture on one half and 2 tsp of strawberry jam on the other half of every crepe. Then roll the crepes and place them on a plate.
- If you are making crepes with strawberry jam and hazelnut butter, spread 2 tsp of hazelnut butter on one half and 2 tsp of strawberry jam on the other half of every crepe. Then roll the crepes and place them on a plate.
- If you are making crepes with strawberry jam and vegan Nutella, spread 2 tsp of vegan Nutella on one half and 2 tsp of strawberry jam on the other half of every crepe. Then roll the crepes and place them on a plate.
To decorate (optional):
- Sprinkle some powdered sugar on top.
Notes
*I love strawberry jam from a Greek brand To Filema Tis Lelas and a French brand St. Dalfour.
*When you are adding turmeric powder to the mix be careful not to put too much as it can easily become too yellow. The colour will appear after cooking the crepes so you will not be able to see beforehand if you put too much turmeric.
*I love store bought vegan chocolate hazelnut spread from Valsoia.
Nutrition
Serving: 1serving (2 crepes)Calories: 503kcalCarbohydrates: 83gProtein: 11gFat: 14gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 33mgFiber: 3gSugar: 36g
Did you like this recipe?Tag @WalkingThroughLavenderFields on Instagram or hashtag it #walkingthroughlavenderfields!
No Comments