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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 my vegan Nutella.
I also played a little bit with a presentation of this yummy breakfast. It can be fun sometimes to cut different shapes from otherwise round crepes. Here I cut with my heart cookie cutter little crepe hearts. I stacked them into a little crepe cakes, alternating between two fillings on every layer.
If you are craving even more crepes, check my other recipes for walnut crepes, baked crepes with vegan cottage cheese and Biscoff caramelized banana crepes.
Vegan Crepes with Strawberry Jam 4 Ways
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 yogurt 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 (4x 4 tsp)
Filling option 2 (strawberry jam and vegan cottage cheese):
- 1/6 cup strawberry jam (4x 2 tsp)
- 1/6 cup vegan cottage cheese filling (4x 2 tsp) recipe below
Filling option 3 (strawberry jam and hazelnut butter):
- 1/6 cup strawberry jam (4x 2 tsp)
- 1/6 cup hazelnut butter (4x 2 tsp) softened
Filling option 4 (strawberry jam and vegan Nutella):
- 1/6 cup strawberry jam (4x 2 tsp)
- 1/6 cup vegan Nutella (4x 2 tsp) homemade or store bought
Vegan cottage cheese filling:
- 100 g vegan cottage cheese
- 30 ml (2 tbsp) coconut cream just the cream (without water) from a can of coconut cream
- 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
- fresh strawberries cut into heart shape
- hazelnuts roasted and crushed
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:
- Sift the flour then add all the ingredients for the crepes into a blender and mix. Transfer the mixture into a bowl.
- 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, first soften hazelnut butter over low heat so it becomes more spreadable (if it's not already soft enough). 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.
- Slice strawberries into the shape of a heart and place them around crepes.
- Roast hazelnuts for 10 min at 180 °C for 10 min. Leave them to cool a little bit then rub their skin off with your fingers. Crush them with a back of a fork. Sprinkle them on top and around the crepes.
For the heart shaped crepes:
- With a cookie cutter in a shape of a heart cut out of the crepes as many crepe hearts as you want.
- Alternate between strawberry jam and other spread of choice while you are stacking crepe hearts into a crepe cake.
Notes
Nutrition
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