Classic Vegan Crepes with Figs and Coconut Yogurt
Hiya guys,
Hope you’re having a fab Sunday! I thought it only fitting on Sunday to share with you a crepe recipe for my delicious Classic Vegan Crepes with Figs and Coconut Yogurt! Because Sunday is all about making time for brunch!
Okay so, you might have noticed that when it comes to crepe recipes there isn’t many on the blog. I’ll be the first to admit it. And that’s because, well actually, I hate making crepes! hahah. It is just one of those recipes that overwhelm me. I could never seem to get the hang of it, and my Sunday mornings would be far from cozy and tranquil. Instead they were a roller coaster of emotions from hopeful and optimistic, to beseeching and on the verge of tears, to completely overwhelmed, to over-it. All within the span of an hour. Talk about exhausting for me and all those whom I delight with my presence. My crepes, typically, are either too fat, too skinny, too small, too stiff, too square, or too-cis-gendered to be a notable crepe recipe at all. And definitely NOT blog-worthy enough to share.
I tell you this because I want you to know that if you struggle making crepes, you’re not the only one. And that even us food bloggers have our recipe woes. That’s right, you’re not alone in wondering how the heck @clemfoodie can flip a flawless crepe time after time, while yours is a big pile of mush in the trashcan.
But, I’ve got some good news for you! I’ve since created an EASY classic vegan crepes recipe with a few simple tips, so that you too can make the flawless crepe. So sit back and grab a matcha and your notebook, because you’re going to want to write this down my friends.
Here’s my Top 3 Recommendations to making a flawless crepe:
- Use the dreaded teflon – I know, when did you think I’d ever be preaching a teflon non-stick pan?! Well, welcome to the dark side. Because when it comes to crepes, you want this pan as your confidant. Trust me, I’ve tried all the skillets; from a well-seasoned stainless steal to a “non-stick” ceramic pan (which apparently needs no oil at all? pfft). They just don’t work! For crepes and pancakes, I recommend a little flip of a dark surface; embracing the teflon. It’s going to allow you a fuss-free, buttery smooth flip.
- It’s all in the wrist – ever wonder how they get those crepes so perfectly circular? In the wrist baby! Unlike a pancake batter where the pan stays pretty much secured to the stove-top, you want to dance with your pan. Using your wrist, lift and swirl the pan in gentle circular motions, lightly tipping as you go. This will allow that crepe batter to fall outward, and ultimately make bigger and thinner circular crepes. You can rest assured that any “crepe” aid is a waste of time – it’s all in the wrist. Ignore the tempting wooden “T” shape tool at William Sonoma. You know, the one the experts use at the top of Montmartre in Paris? I bought one, and it just made my life harder. A little wrist action is all you need. And trust me, you’ll get better as you go.
- The first three crepes are always the worst. This brings me nicely to my last point – that you’ll get better as you go. To put it frankly, your first three crepes are probably going to suck! People often say when making pancakes/crepes that your first is a throwaway. But in my experience the second and third are not much better. It’s usually not until the fourth or fifth pancake/crepe that I seem to find my groove. So don’t be discouraged if your crepes are not flawless after your first attempt. They’ll get better as you go. And as the saying goes, “practice makes perfect.” The more you make crepes, the better you’ll get. So stay optimistic, positive and confident that you will get into the rhythm of it. And with tips #1 and #2, and this easy classic vegan crepes recipe I’m sure you’ll have no problem.
Now that I’ve given you some simple tips let’s talk about the toppings! Because they really are the best part of any crepe or pancake feast, don’t you think? I’ve filled each of these classic vegan crepes with a scoop of coconut yogurt, freshly sliced figs, muscat grapes, and sprinkled with carob chips. Then drizzled with some Canadian grade maple syrup.
This combo is a gorgeous fall inspired crepe recipe – making the most of figs! Figs are just so lush right now, with a gooey jammy-like filling they make a delicious partner to a classic vegan crepes. Along with sweet and floral muscat grapes you’ll feel like royalty munching on these. I love the coconut yogurt as well to add a little tartness to the sweet dish. The cacao nibs also add a bit of crunch and cocoa, because when did chocolate make anything worse? A bit of sweet maple syrup to drizzle and you’re looking at a dream breakfast.
Anyways, I do hope that you give this classic vegan crepes recipe a go. Don’t forget those three little tips for making a flawless crepe. Trust me, if I could have a positive experience making these crepes so can you. 😉 And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 1 hour |
| Servings |
10 crepes
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- 1 cup all purpose flour
- 1/4 tsp sea salt, finely ground
- 1 1/2 cups oat milk (or other plant-based milk)
- 3 tbsp rapeseed oil (or other neutral-flavoured oil)
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- ~2 tbsp filtered water (optional to add more)
- 2/3 cups coconut yogurt
- 5 figs, thinly sliced
- handful grapes
- 2 tsp cacao nibs, to sprinkle (or dark chocolate chips)
- maple syrup to drizzle
Ingredients
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- In a mixing bowl add flour and salt. Whisk to combine. Then add oat milk, oil, maple syrup and vanilla extract. Whisk again until well combined and place in the fridge to chill for at least one hour.
- Lightly oil a non-stick pan and bring to medium heat. Pour 1/4 cup of crepe batter onto the pan and swirl it around until the entire surface is coated (as best you can) and batter takes on a generally circular shape. Cook until edges start to pull away from the pan (1-2 minutes). Then, gently flip the crepe and cook the other side for 15-20 seconds. Slide crepe onto a plate. Adjust batter if needed (if you noticed it was too thick add a splash more water. I used 2 tbsp water to thin).
- Repeat Step 2 until you've used all the batter. To serve, fill the crepes with a scoop coconut yogurt, top with sliced figs and grapes. Sprinkle crepes with cacao nibs (or chocolate chips) and maple syrup to drizzle.
I'd recommend using a non-stick teflon pan for this recipe. It really stop those crepes from sticking to the pan, and allows for a much easier flip.
Remember, practice makes perfect so don't be discouraged if your first few crepes don't work out. I usually don't get into the rhythm of things until the third or fourth try. If you're new to cooking crepes I'd suggest doubling the batter to allow for any mishaps while cooking. See my recommendations in the blog post above for making flawless crepes.
VEGAN – VEGETARIAN – DAIRY-FREE – SOY-FREE – NUT-FREE
