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Vegan crêpes filled with cashew cream and berries

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
These vegan crêpes are not only delicious, but also easy to prepare. Filled with a creamy protein-rich cashew cream and fresh berries, they are a delicious option for a hearty breakfast or a sweet snack.
Print Recipe

Equipment

  • 1 flat pan or crêpe pan
  • 1 Blender or mixer

Ingredients

These Ingredients make:

6 Portions
  • 125 g Wheat flour type 450 or spelt flour type 630
  • 200 ml Plant drink
  • 100 ml Water
  • 1 Tsp Vinegar
  • 2 Tbsp Syrup

Cashew cream

  • 200 g Cashew nuts
  • 400 g Soy skyr
  • 2 Tbsp Maple syrup or agave syrup

Toppings

  • Raspberries, blueberries, blackberries
  • Date syrup

Instructions
 

Soak and process the cashews

  1. Soak the cashew nuts in water and leave to stand for at least 4 hours or overnight.
  2. Drain the soaked cashews and puree with the soy skyr, sweetener and optional protein powder until a creamy consistency is achieved.

Preparing crêpes

  1. Mix all the ingredients for the dough in a bowl and stir to form a smooth dough.
  2. Heat a frying pan and grease lightly.
  3. Pour a small amount of batter into the pan, spread evenly and fry on both sides until golden brown.

Fill and serve

  1. Spread the crêpes with the prepared cashew cream.
  2. Top with fresh berries and drizzle with date syrup to taste.
  3. Fold or roll up as desired and serve immediately.

Nutrition

Nutrition Facts
Vegan crêpes filled with cashew cream and berries
Amount per Serving
Calories
311
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
3
g
19
%
Sodium
 
60
mg
3
%
Potassium
 
243
mg
7
%
Carbohydrates
 
33
g
11
%
Fiber
 
2
g
8
%
Sugar
 
6
g
7
%
Protein
 
10
g
20
%
Vitamin C
 
9
mg
11
%
Calcium
 
147
mg
15
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

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