Vegan Crepes with Coconut Maple Cream Sauce


As much as I love vegan French Toast and pancakes, I do like to try something new for breakfast when we can. I decided crepes were a feat I’d never tackled even when I could have the egg, butter and milk-filled versions, so now seemed like the prime time to make it happen. The batter was kind of iffy, and after I had ruined a few crepes, I figured out how to make them perfect. I have no flipping skills when it comes to turning them, but I learned the hard way that using a spatula is NOT the way to cook them on both sides. Jim came to my rescue, and the proof is in the pictures.




1 cup organic whole wheat white flour

2/3 cup almond milk (if you use coconut milk instead, use 1/2 cup more water to loosen the batter)

1/2 cup water

3 tbsp brown sugar

1 tbsp olive oil

1/4 tsp baking soda

Pinch of sea salt

Coconut oil for cooking


1 cup coconut milk

1/3 cup shredded coconut

1/3 cup pure maple syrup

1 tsp pure vanilla

1 tsp cinnamon

  • To make the sauce, combine all ingredients in a small saucepan and cook over medium heat for about 10 minutes, whisking continuously
  • Meanwhile, whisk together all ingredients for crepes, and smear coconut oil on a medium frying pan over medium/high heat
  • When pan is hot, add about 1/4 cup of the batter and turn pan so the mixture covers the entire pan
  • You will notice that the top of the batter will change color and look almost dry after almost a minute
  • Loosen up the sides of the crepe with a spatula or fork and then do your best to manually flip it over in the pan
  • Cook on the other side for a minute, then serve with the coconut sauce, more shredded coconut and your favorite berries


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