Fruit and Cream Crepes Recipe

These plant-based crêpes are filled with a smooth almond cream and topped with fresh fruit, making them a perfect choice for a light, elegant, and romantic breakfast.

Ingredients

1 vanilla bean (or 1 tablespoon vanilla extract)

1 cup raw almonds, soaked overnight and drained

¼ cup raw cashews

1 cup apple juice

2–3 tablespoons agave syrup

½ cup soy milk

2/3 cup water (adjust as needed for consistency)

¼ cup melted vegan margarine, plus extra for greasing the pan

2 teaspoons vanilla extract (optional)

1 tablespoon sugar (optional)

1 cup all-purpose flour

1 teaspoon baking powder

A pinch of sea salt

2 cups fresh fruit, chopped

Instructions

Prepare the vanilla:
Slice the vanilla bean lengthwise and open it up. Use a knife to scrape out the seeds and set them aside. (You can save the pod to infuse flavor into drinks or sugar.)

Make the almond cream:
Place the vanilla seeds, soaked almonds, cashews, apple juice, and agave syrup into a high-speed blender. Blend until the mixture is completely smooth and creamy. Set aside.

Prepare the crêpe batter:
In a large mixing bowl, combine the soy milk, water, melted vegan margarine, flour, baking powder, and salt. If you’re making sweet crêpes, add the sugar and vanilla extract. Whisk everything together until the batter is silky and lump-free.

Cook the crêpes:
Lightly grease a non-stick pan with vegan margarine and heat over medium. Once warm, pour about ½ cup of batter into the pan, tilting it quickly so the batter spreads into a thin, even layer. Cook until small bubbles form on the surface, then carefully flip and cook the other side until set. Repeat with the remaining batter.

Assemble:
Place a crêpe on a plate, spread a generous layer of almond cream (about ½ cup), and top with fresh fruit. Roll it up and serve right away.

Storage Tips

Leftover crêpes store well—stack them, wrap tightly, and refrigerate for a few days. You can also freeze them for longer storage and reheat when needed.