Vegan Strawberry and Cream Crepes

Vegan Strawberry and Cream Crepes

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Adjust Servings:
1 cup All-Purpose Flour
2 teaspoons ( I use Pure Cane Sugar) Sugar
0.75 teaspoon Baking Powder
1 Tablespoon, melted Vegan Butter
1.3 cups (I use Almond Milk) Non-Dairy Milk

Vegan Strawberry and Cream Crepes

  • 45 minutes
  • Serves 4
  • Medium




Turning a classic into a dairy free alternative with these vegan strawberry and cream crepes.

These crepes are sweet, soft, light and filled with coconut whip and strawberries!

When you are invited over to my mom’s house, chances that she will offer to make you crepes are high!

It is her favorite dessert to make and I can see why.

Growing up, we loved eating crepes and traditionally they are made with eggs and cow’s milk.

But guess what, you do not need those ingredients to enjoy sweet crepes!

This recipe is 100% vegan and 100% delicious.

Fill them with your desired fruits, jams or dairy free nutella.

I love mine with fresh strawberries, vegan coconut whipped cream and lemon zest.

You can also keep it simple with a bit of powdered sugar, lemon zest and juice.

For a savory option, fill the crepes with vegetables and fresh herbs.

However, you can use whatever filling your heart desires!


This recipe makes 8 smaller crepes and serves 3-4 people.



Make The Crepe Batter

To make the batter whisk together 1 cup all-purpose flour, 2 teaspoons of sugar and 3/4 teaspoon of baking powder.

Next, melt the vegan butter and whisk it into 1 + 1/3 cups of warm unsweetened non dairy milk.

Add the wet mixture to the dry and whisk until the mixture is completely smooth.

The batter should be very thin and loose.


Pan Fry The Crepes

Heat a non-stick skillet on high heat for 1 minute then lower the heat to medium.

If you are using a small, 8-inch skillet, ladle in about 1/4 cup of crepe batter.

For a larger, 12-inch skillet, use 1/2 cup of crepe batter per crepe.

Pour the crepe batter into the side (not the middle) of the non-stick skillet then immediately rotate the skillet so that the batter makes a thin and even layer.

Cook the crepe on medium heat for 2-3 minutes on each side or until the edges lift and the crepe releases from the skillet.

Use a rubber spatula to gently loosen the edges and lift with a spatula to flip.

Move the cooked crepes to a plate and cover with a kitchen towel to keep them warm while you make the rest.


Fill The Crepes & Eat

Once all of the crepes are done, fill the crepes with your desired filling and eat immediately!

You can also store any leftover crepes in the refrigerator and simply heat them in the non-stick skillet for 1 minute on each side.

I recommend using pieces of parchment paper in between each crepe so they do not stick together.

Keep them in the refrigerator for up to 4 days.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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2 Comments Hide Comments

Great recipe! So simple and easy to follow. We had them for breakfast and they are great!
Thank you for sharing 🙂

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