Vegan breakfast vanilla crapes with berry compote

vegan vanilla crapes

This post may contain affiliate links. For full disclosure visit affiliate disclosure.

You know breakfast is my favourite meal of all time!
I love good old porridge, avocado on toast, bagels with vegan cream cheese… the list goes on!
On my birthday, the 2nd of May which was 2 days ago, I woke up feeling like making my vegan breakfast vanilla crapes for the very first breakfast of my new age!
So I am sharing my vegan breakfast vanilla crape recipe today, get ready everyone!

vegan vanilla crapes

Crapes are amazing.
Because It can turn sweet or savoury whichever the way you want!
I usually crave sweet crapes in the morning like with vegan Nutella and berries, almond butter and maple syrup, or just lemon and caster sugar like the traditional English pancakes.

I think the term “Crape” is French way of saying pancakes.
And am using the word crape because they are called so here in Japan just like it is in France:)

Today we are making the basic sweet crapes with basic ingredients so you can sweet it up with whatever toppings or spreads you like!

 

Also, if you are wondering where I buy my plates and cutleries, I bought the ones in the picture at “KitchenKitchen
They have simple yet pretty kitchen things for a very reasonable price and I love visiting there!

 

Ok, let’s get to the recipe now!

Vegan breakfast vanilla crapes with berry compote

What you need:

For the berry compote

Tools:

  • Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

How to:

  1. First of all, mix the flax meal, egg replacer and water in a small bowl, stir well and set aside.
  2. Combine the flours, sugar and baking powder in a large bowl. Mix well.
  3. Add the Flax mixture, soya milk and vanilla extract into the large bowl and whisk until smooth and set aside. But don’t over mix!
  4. Melt a small amount of coconut oil in a pan on medium heat.
  5. Pour 1/3 – 1/4 of the crape mixture in the pan then make a thin circle using a ladle. Cook for 1-2 mins on one side then flip to cook the other side for another 1-2 mins. Repeat 3-4 times.
  6. In a separate small saucepan, add the frozen berries and maple syrup. Cook until it is like thin berry jam.
  7. Roll the crapes then top it with the berry compote and molasses or maple syrup or any of your favourite liquid sweetener.
  8. Enjoy your breakfast crapes!

This crapes also go very nicely with my favourite vegan ice cream I posted the other day here”SHOPPING HAUL – NATIONAL AZABU, MY FAVOURITE VEGAN ICE CREAM
Check it out to find out where to get one for you!

Did you make this recipe? Wonderful!
Let me know on instagram and tag #thechestnutbakery in your post,
I’d love to see your creation.Leave a comment too if you like this recipe.
Thanks for your support my friends!

Print this recipe below!

Vegan breakfast vanilla crape recipe with berry compote

Healthy vegan crape breakfast
Cook Time30 mins
Course: Breakfast, Dessert
Cuisine: French
Keyword: crape, simple

Ingredients

  • 1/2 cup White flour
  • 1/2 cup Wholemeal flour
  • 1 tbsp tapioca flour
  • 1 cup Soy milk
  • 2 tbsp ground flax seeds
  • 2 tbsp coconut sugar
  • 1/4 tsp baking powder
  • A few drops vanilla extract
  • 1 tbsp coconut oil for frying
  • 1 tbsp molasses or maple syrup to drizzle on top

Berry compote

  • 1 cup frozen berries
  • 1 tbsp maple syrup

Instructions

  • First of all, mix the flax meal, egg replacer and water in a small bowl, stir well and set aside.
  • Combine the flours, sugar and baking powder in a large bowl. Mix well.
  • Add the Flax mixture, soya milk and vanilla extract into the large bowl and whisk until smooth and set aside. But don’t over mix!
  • Melt a small amount of coconut oil in a pan on medium heat.
  • Pour 1/3 – 1/4 of the crape mixture in the pan then make a thin circle using a ladle. Cook for 1-2 mins on one side then flip to cook the other side for another 1-2 mins. Repeat 3-4 times.
  • In a separate small saucepan, add the frozen berries and maple syrup. Cook until it is like thin berry jam.
  • In a separate small saucepan, add the frozen berries and maple syrup. Cook until it is like thin berry jam.
  • Roll the crapes then top it with the berry compote and molasses or maple syrup or any of your favourite liquid sweetener.
  • Enjoy your breakfast crapes!
Made this recipe?
Tag #thechestnutbakery in your instagram post!
Leave a comment below in this post too if you like this recipe.
Thank you for your support friends!

SHARE THIS RECIPE!

Share on pinterest
Share on facebook
Share on twitter
Share on email

GET SOCIAL WITH ME!

YOU MAY ALSO ENJOY:

Leave a Reply