classic vegan crepes

A simple and easy classic vegan crepe recipe. Light and pillowy. Topped with ripe persimmon, cashew whipped cream and fresh pomegranate to sprinkle. This one's great for a winter weekend brunch!

Vegan Crepes with Persimmon &amp; Cashew Whipped Cream

all-purpose flour

tsp sea salt (finely ground)

oat milk (or other plant-based milk)

tbsp neutral oil

maple syrup

tsp vanilla extract

~2 tbsp filtered water (optional to add more)

persimmon (, chopped)

pomegranate

maple syrup (to drizzle)

cashews

coconut milk

tsp agave

lemon juice

apple cider vinegar

salt

almond milk

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 cashew whipped cream, top with sliced persimmon and pomegranate seeds. Add maple syrup to drizzle.

In a blender add soaked cashews (strained), canned coconut milk, vanilla extract, agave, lemon juice, apple cider vinegar, and pinch salt. Blend or pulse to combine. Then, slowly pour in a few tablespoons almond milk until cashew icing blends into a smooth, creamy and fluffy mixture. (I used 4 tbsp almond milk total).

To make the Cashew Whipped Cream

These stuffed mini pumpkins with wild rice and kale are as delicious as they are cute. Made by baking mini pumpkins until soft and stuffing with a wild rice, kale, cranberry, nuts and seeds filling. It&#x27;s festive and fun.

Stuffed Mini-Pumpkins with Wild Rice and Kale

wild rice

vegetable broth

olive oil

sea salt

lime juice

cranberries

pumpkin seeds

walnuts

tbsp balsamic

kale

sea salt and pepper (to taste)

jack-be-little pumpkins

olive oil (for painting)

Preheat oven to 400F/200C, line a baking tray with parchment paper. In a medium saucepan add the wild rice, broth, oil and salt. Bring to a boil, then reduce to a simmer and cook with the lid on until pleasantly chewy in texture, 25 to 30 minutes. When cooked pour in the balsamic vinegar and lime juice. Stir and cover with a tea towel. Let stand for 10 minutes. Then, add the dried cranberries, pumpkin seeds, walnuts, kale, and salt and pepper to taste. Stir to combine.

Meanwhile, cut the tops off each pumpkin to create a lid and scoop out the seeds. Paint each pumpkin (inside and outside) with the olive oil. Place the pumpkins on the baking tray and bake until fork-tender and golden, 20 to 30 minutes. Fill the cooked pumpkins with the rice medley and serve.

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Top 2 classic vegan crepes recipes from across the web

The most viewed classic vegan crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Crepes with Persimmon &amp; C...

Stuffed Mini-Pumpkins with Wild Ric...

The most viewed classic vegan crepes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vegan Crepes with Persimmon & C...