Strawberries and Cream Crepes



For the crepes:

45g wholemeal/ buckwheat flour

25g oat flour (Note: blended oats is fine; that’s what I use)

2tbsp coconut sugar or any other granulated sweetener/ sugar of choice

1 egg (vegan substitute: flax egg)

200ml unsweetened almond milk or other plant-based milk

For the cream filling:

100g plain, white-coloured yoghurt e.g. coconut, Greek or quark

1tbsp berry powder or fruit jam

1tbsp plant-based milk (if needed, to loosen mixture)

For the strawberry drizzle:

2tsp vegan strawberry syrup/ sauce


  1. Combine all the ingredients for the crepes in a deep, medium-sized bowl and whisk, with an electric whisk, until the batter is smooth and free from lumps. The batter will be quite thin.
  2. Melt a drop of coconut oil (vegetable oil will work as well) on a low-medium heat, in a small pan.
  3. Pour batter (I use three flat tablespoons but it will differ according to the size of your pan) onto the centre of the pan while swirling the pan’s handle, using a circular movement of your wrist, to cover the base and create a thin crepe.
  4. When the underneath is golden, flip the crepe (Note: the edges of the crepe should be peeling upwards and so I use my fingers to flip them as it’s much easier than using a spatula).
  5. Remove when the crepe is completely cooked on the other side and repeat with the remaining batter.
  6. Whilst the crepes are cooking, combine the ingredients for the cream filling in a small, shallow bowl until the mixture is smooth and free from lumps. Add more liquid as required to thin the filling.
  7. Fill each crepe with the cream filling. Top with strawberries, a chopped bar and drizzle with the strawberry sauce.

Remember to use the hashtag #mindfullymade on social media platforms to share with me your creations 🙂

Mindfully, Moni x

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