Vegan Christmas Crepes

Ho-ho-holy crepes! If these don’t put you in the Christmas spirit I don’t know what will. A delicious stack of crepes, folded on top of each other with layers of shaved apple, red grapes, pomegranate and powdered sugar. Someone sing the hallelujah chorus. This is al I want for Christmas.

I made these Christmas crepes using the crepe recipe from my  Pink Raspberry and Coconut Cream Crepe Cake. I had my foodie friend @odilejp visiting and in full disclosure the plan was to make a big mountain of chocolate crepes. We had planned to submit it into a #ChocolateParty that @fitnessbianca and @Elavegan were having on Instagram. Unfortunately it turned out a complete disaster. The batter did not want to take part in our party, and every time we poured it into into the pan it glued to the surface so much that you couldn’t get it off with a sledge hammer. We tried adjusting the batter recipe several times, adding more mylk, then oil, then flour, and then more oil… but nothing seemed to work. We still aren’t sure what the problem was – whether it was the chocolate that was causing it to stick, or the fact there was no oil in the recipe to begin with. Or maybe my ceramic pan found the batter so intoxicatingly tasty it didn’t want to let go.  But suffice to say, it was at least an hour’s worth of struggle before we threw in the (tea) towel and opted for a new recipe. Moral of the story is that even us food bloggers have #foodfails.

But sometimes the best miracles can come from a disaster, and these Christmas Crepes prove just that! I mean look at how festive and inviting they are! I love the colours and the flavours in this magical mix. The crunchy fruit combo of apple, pomegranate and grapes paired with soft and pillowy crepes is premium. Of course you can dress the crepes with whatever fruit you love. But I personally find this a winning combo. And sprinkled with a little icing sugar makes these crepes look like a winter wonderland! Drizzle with a little maple syrup and it will certainly put the jingle in your bells!

So, this Christmas I give you my crepes! A sweet indulgent recipe that will make your Xmas 2017 un-freakin-fogettable. Tis the season to indulge! We’ll all worry about getting back on the health kick in 2018. Amirite?

Happy holidays!


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Vegan Christmas Crepes
Ho-ho-holy crepes! If these don't put you in the Christmas spirit I don't know what will. A delicious stack of crepes, folded on top of each other with layers of shaved apple, red grapes, pomegranate and powdered sugar. Someone sing the hallelujah chorus. This is al I want for Christmas.
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Prep Time 4 hours
Cook Time 40 minutes
Servings
25-30 crepes
Ingredients
  • 500 g white wheat flour I used Celnat Farine de Ble blanche type 65
  • 6 tbsp coconut sugar
  • 2 tsp baking power
  • 450 ml almond milk
  • 2 tbsp coconut oil plus more for frying
  • 2 tsp vanilla extract
  • pinch salt
  • 1 red apple of choice, for topping
  • 1 small bunch red grapes for topping
  • 1/2 pomegranate for topping
  • icing sugar to sprinkle
  • maple syrup to serve
Prep Time 4 hours
Cook Time 40 minutes
Servings
25-30 crepes
Ingredients
  • 500 g white wheat flour I used Celnat Farine de Ble blanche type 65
  • 6 tbsp coconut sugar
  • 2 tsp baking power
  • 450 ml almond milk
  • 2 tbsp coconut oil plus more for frying
  • 2 tsp vanilla extract
  • pinch salt
  • 1 red apple of choice, for topping
  • 1 small bunch red grapes for topping
  • 1/2 pomegranate for topping
  • icing sugar to sprinkle
  • maple syrup to serve
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Rating: 0
You:
Rate this recipe!
Instructions
  1. Prepare your crepe batter: In a blender add flour, coconut sugar, baking powder, almond milk, 2 tbsp coconut oil, vanilla extract and salt. Blend until smooth. Strain through fine-mesh sieve into bowl; and let batter sit 20 minutes at room temperature. (Make ahead: cover batter in plastic wrap and refrigerate for up to one day).
  2. Bring a non-stick pan to medium heat with a dollop of coconut oil. When hot, add approx. 1/2 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, approx. 2-3 minutes.
  3. Loosen edge of crepe with a rubber spatula and quickly flip. Cook other side of crepe for one minute more. Slide crepe out of skillet and repeat with remaining batter. Coat the pan with coconut oil as needed.
  4. On a serving plate fold crepes into triangles and layer one on top of the other. Thinly slice your apple and layer the pieces in between the folds as desired. Top crepes with sliced grapes, pomegranate seeds and sprinkle with icing sugar for a winter wonderland effect. Serve with maple syrup, remaining sliced apple, more grapes and pomegranate seeds.
Recipe Notes

*Crepes can all be made one day ahead. Cover in plastic wrap to ensure freshness and prepare cake day of serving.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – DAIRY-FREE – SOY-FREE 

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