Go Back
–+ servings
vegan crepes - new day new chef vegan cooking show
Print Recipe

Vegan French Crêpes with Cashew Cream & Berries

Inspired by Chef Jonathan Ohayon of La Crêpe Du Jardin
Prep Time20 minutes
Cook Time15 minutes
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)

Notes

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