Today on the blog I’m sharing my beloved CREPE recipe! Crepes are so special in my home because for a while, my boyfriend and I would make them every Saturday. It was a ritual that we had and I loved spending our mornings together like that. Lately, because of school, we had to pause that for a few months because I had school Saturday mornings and Sunday just isn’t the same but now we are back in action!
A lot of you showed interest in this recipe on my Instagram stories so I wanted to share with you. My recipe for these whole wheat vegan crepes is SO easy and requires minimal ingredients. If you aren’t vegan and don’t have chia seeds, you could replace the chia with 1 egg. Both the chia and the egg help to bind the mixture. Using chia obviously makes them vegan and increases their fiber content but if you want to increase their protein content, add a scoop of collage peptides or use an egg instead!
The raspberry sauce is a must in my opinion. I used frozen raspberries that I had frozen because the pints I got were too ripe but you could also use fresh raspberries, up to you! The sauce would also be delicious with strawberries, blueberries. I used chia seeds to thicken the sauce faster but you could just lower the temperature and reduce the sauce over low heat as well. I prefer the addition of the chia seeds because more nutrients and it’s faster!
I can’t wait for you to try this recipe! As always, feel free to reach out to me @balancingandie on my socials, comment below or send me an email directly. To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie too!
Vegan Crepes with a Raspberry Sauce
Servings: 8 small crepes
1 cup organic whole wheat flour
2 tbsp chia seeds
pinch of salt
150 ml almond milk
150 ml water (more if needed)
2 tbsp melted coconut oil
1 tsp vanilla extract
2 heaping cups frozen raspberries
50 ml water
1 tbsp coconut sugar (more if you want it sweeter)
1.5 tbsp chia seeds
Crepes: In a large bowl, combine the flour, chia seeds and salt. Pour in the milk and stir with a whisk.
Continue stirring until it is thick and like a paste without clumps. At this point, add the remaining crepe ingredients and stir well. You may need up to 50-75ml more water, depending on the consistency of your batter. It shouldn't be too thick or thin. Set aside and allow chia seeds to expand for 5 minutes.
Check the batter as the chia can sometimes soak up a lot of liquid. Add more water if needed.
Heat a crepe griddle to medium high heat and spray well with oil. Using a 1/3 cup measuring cup, spoon the batter onto the griddle and rotate the pan in a circular motion to create a circle.
Once most of the steam has evaporated and the sides begin to lift up, it's ready to flip. Cook 2nd side for about 30 seconds. Remove from heat and transfer to plate.
Continue the above steps for the remaining batter. This recipe makes about 8 small crepes.
Sauce: While you are making the crepes, transfer raspberries to a small saucepan and heat over medium high heat. The raspberries will start to break down. Stir the sauce occasionally.
At this point turn the heat a bit lower to medium. Allow the mixture to boil lightly for about 5 minutes.
Add the coconut sugar and chia seeds and turn the element off. Allow sauce to thicken.
Serve warm crepes and raspberry sauce together and enjoy!