Walking Through Lavender Fields
Vegan Walnut Crepes 1

Walnut Crepes (V)

When I was younger I often ordered crepes with walnut filling for dessert. It was a staple dessert in Slovenian restaurants. It’s been quite a while since I had them but their taste is quite vivid in my memory. In this recipe I created a plant based version of this otherwise non-vegan dish which I think tastes almost the same.

I make the crepes in the same way as I make them in baked crepes with vegan cottage cheese, vegan crepes with strawberry jam 4 ways and in Biscoff caramelized banana crepes. The filling is made of ground walnuts and cinnamon with warm coconut cream poured over the walnuts. I then sweeten the filling with maple syrup and add some rum for the final touch. I sprinkle some powdered sugar for decoration. Finally I place some whipped plant based cream beside the crepe and I drizzle a little bit of my hot fudge sauce over it.

Vegan Walnut Crepes 1

Walnut Crepes (V)

Vegan crepes with delicious and warm filling made of ground walnuts, cinnamon, coconut cream, maple syrup and rum. Serve with some whipped plant based cream and hot fudge sauce.
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Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Dessert
Servings 1
Calories 796 kcal



  • 50 g walnuts ground
  • 1/2 tsp ceylon cinnamon powder
  • 50 ml (3 tbsp + 1 tsp) coconut cream only the cream part from a can of coconut cream (without water)
  • 15 ml (1 tbsp) maple syrup
  • 5 ml (1 tsp) rum


  • 30 g all purpose flour sifted
  • a small pinch of turmeric powder for colour
  • a pinch of salt
  • 10 ml (2 tsp) sparkling water
  • 50 ml (3 tbsp + 1 tsp) unsweetened soy milk
  • 10 g vegan butter melted
  • 16 g (1 tbsp) unsweetened soy yogurt (I make my own at home)
  • 2.5 ml (1/2 tsp) maple syrup

For making crepe:

  • 1/3 tsp vegan butter

To decorate:



  • Crush walnuts in a blender. Transfer them to a smaller bowl.
  • Add cinnamon and mix.
  • Melt coconut cream over medium heat then pour it over walnuts.
  • Add maple syrup and rum. Mix together well.
  • Let the filling stand so that it thickens while you prepare the crepe.


  • Sift the flour then add turmeric and salt. Mix together.
  • Add all other ingredients and mix together until there are no more lumps.
  • Melt 1/3 tsp of vegan butter in a non-stick pan over medium heat and spill the crepe 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.


  • Spread filling all over the crepe then fold the crepe in half and then fold that in half again.
  • Sprinkle some powdered sugar over the crepe.
  • Place whipped plant based cream at the side.
  • Drizzle some hot fudge sauce on top of crepe.


*Put a can of coconut cream in the refrigerator a day before starting if it’s not already there.
*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 put 0,008 tsp of turmeric powder to the crepe mix.
*Prep time does not include time for making hot fudge sauce.


Serving: 1servingSodium: 33mgCalcium: 96mgVitamin C: 1mgVitamin A: 10IUSugar: 18gFiber: 6gPotassium: 318mgCalories: 796kcalMonounsaturated Fat: 9gPolyunsaturated Fat: 26gSaturated Fat: 22gFat: 61gProtein: 15gCarbohydrates: 52gIron: 3mg
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