Irresistible French Vegan Crepes with Cashew Cream & Berries

Crepes are one of France’s most elegant culinary creations, and this episode of New Day New Chef Lite proves you don’t need eggs or dairy to make them irresistible. Voila: vegan crepes! 

Crepes are one of the most elegant dishes in French cuisine, and this episode of New Day New Chef Lite shows just how irresistible they can be when made completely vegan. Guest chef Jonathan Ohayon, founder of La Crêpe du Jardin in Los Angeles, shares his secrets for creating a vegan crepe recipe that is as delicate, flavorful, and versatile as the traditional version. With just a few simple swaps, he proves that French classics can shine just as brightly without eggs or dairy.

What Are Crepes?

Crepes are thin, delicate pancakes that originated in Brittany, France, and are beloved around the world. Sweet or savory, filled with fruit or vegetables, they adapt beautifully to any occasion. Traditionally, crepes are made with eggs, milk, and butter, but Chef Jonathan demonstrates how plant-based ingredients can create the same golden, tender results. His version captures all the charm of the original while being lighter and completely dairy-free.

How to Make Crepes Without Eggs or Dairy

Making vegan crepes doesn’t require complicated techniques or exotic ingredients. Chef Jonathan shows how flour, soy milk, and a touch of natural sweetener combine into a smooth, silky batter. Once poured into a hot pan and swirled thin, the batter cooks into crepes that are light, golden, and ready for any filling. The process is easy, and the result is a vegan crepe recipe that rivals its traditional counterpart in both texture and taste.

Chef Jonathan of Crêpe du Jardin

As the founder of La Crêpe du Jardin in Los Angeles, Chef Jonathan has built his reputation on turning a French staple into a plant-based work of art. His café has become a destination for those seeking refined yet accessible vegan dishes, and his philosophy is rooted in simplicity—high-quality ingredients prepared with care. On New Day New Chef Lite, he pairs his vegan crepes with silky cashew cream and layers of fresh fruit. Strawberries, blueberries, and mint add vibrant color and natural sweetness, transforming the dish into something that feels as indulgent as it is nourishing.

Jonathan’s approach highlights what makes plant-based cooking so exciting today. It is not about compromise; it is about creativity. By replacing dairy and eggs, he shows that flavor, beauty, and tradition can all come together without cruelty.

A Dish That Invites Creativity

Once you master the basic recipe, the possibilities are endless. Sweet crepes filled with bananas and chocolate, savory crepes with sautéed mushrooms and spinach, or fruit-filled brunch crepes with a drizzle of maple syrup all start with the same versatile base. Chef Jonathan encourages experimenting with flavors and fillings, proving that vegan crepes can fit any mood or occasion.

Make Vegan Crepes at Home

What sets Chef Jonathan’s crepes apart is the presentation. Each plate is thoughtfully arranged, with fruit and cream layered for color and texture. His dishes prove that plant-based food can look as stunning as it tastes. The thin, lacy crepes provide a perfect backdrop for fresh ingredients, creating a dish that is as appealing to the eyes as it is to the palate.

Watch this episode of New Day New Chef Lite now on UNCHAINEDTV. Stream every episode and get all the vegan recipes from this uplifting plant-based cooking show.

Print Recipe

Vegan French Crêpes with Cashew Cream & Berries

Inspired by Chef Jonathan Ohayon of La Crêpe Du Jardin

Prep Time20 minutes mins

Cook Time15 minutes mins

Course: Breakfast

Cuisine: French

Keyword: crepes, vegan crepes, egg-free crepes, vegan breakfast, egg-free

Servings: 6 Crepes

Ingredients

Crêpe Batter

• 1 cup all-purpose flour organic preferred
• 1 cup soy milk or other plant-based milk
• 1-2 tbsp sweetener of choice agave, date syrup, maple syrup, or sugar
• 1-2 tsp olive oil or other cooking oil

Cashew Cream Filling

• 1 cup organic cashews soaked 15–30 minutes, then drained
• 2 organic strawberries or 4 halves
• 1-2 tbsp strawberry jam
• 1 tbsp agave or to taste
• 2-3 tbsp soy milk enough to blend smoothly

Garnish

• Fresh strawberries sliced
• Fresh blueberries
• Fresh mint leaves
• Powdered sugar agave, or vegan chocolate drizzle (optional)

Video

https://watch.unchainedtv.com/videos/ndnc-lite-chef-jonathan-ohayon

Notes

Variations

• Savory Twist: Fill with mushrooms, vegan cheese, tomatoes, or tempeh.
• Classic: Vegan butter with sugar.
• Crispy: Cook slightly longer for extra crunch.