Who doesn’t love a crepe party?! My freshman year roommates in college and I were known for our crepe parties. We’d invite friends to bring toppings, and we’d stand by the stove flipping crepes all evening or Saturday morning.
Here is a plant-based crepe recipe that is soft and wholesome, without the butter and eggs. Make my nutritious homemade “Nutella” to spread inside, or just thaw out some frozen berries, slice a banana, spread some peanut butter, and roll up. Sprinkle with chocolate chips or even a dusting of powdered sugar if you want to make them sweeter or dessert-like.
For more special breakfast ideas, check out these recipes:
Apple Cinnamon Oatmeal Breakfast Cookies
These soft and lightly-sweet crepes are easy to whip up and fill with your favorite toppings, such as bananas, berries, nut butter, dairy-free yogurt, maple syrup, or homemade nutella (recipe below).
- 1 TBSP ground flax seed mixed with 3 TBSP warm water
- 1 cup plant milk (or water, or half water half milk)
- 1 cup flour (either whole wheat or white, or half and half)
- 1/4 tsp salt
- 1 tsp vanilla extract (optional)
- 1 TBSP maple syrup
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Mix the ground flax seed with water and let sit for 5 minutes.
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Meanwhile, combine all the remaining ingredients in a blender. Add the flax mixture, and blend until smooth. Let it sit for a few minutes while you heat a round skillet on medium high heat.
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You may need to spray the skillet with oil depending on your pan. Pour 1/4 cup batter (for a 6-inch crepe) and swirl the pan to make it as thin as possible. You can use a rubber spatula to smooth it into a circle. Use 1/3 cup batter if making a large crepe, more than 6 inches in diameter.
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Once dry on the edges and bubbling up a bit, flip it with a spatula and cook another minute or two on the other side, until both sides are golden. They will look like tortillas.
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Stack cooked crepes on a plate. Prepare toppings while you cook them all.
A recipe from my cookbook, Plant-Based Cooking for Kids, this easy recipe is full of fiber and healthy fats, and no added sugar whatsoever! Delicious in crepes, on pancakes, toast, or bananas.
- 3/4 cup hemp seeds (or slivered almonds or hazlenuts)
- 1/2 cup plant milk
- 4 large medjool dates (or 8-10 small dates), pits taken out
- 1/5 TBSP cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
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Blend all together until smooth, scraping down sides and blending again. Store leftovers covered in refrigerator.
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If you don't have a high-speed blender, you may need to let the ingredients soak together for a while to soften. Or blend together, let sit, then blend again until smooth.
