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⏰ Prep 15 minutes

👶🏻 Suitable from 6 months

🌱 Vegetarian

❄️ You can store the batter in the fridge up to 12 hours. OR Store the cooked crêpes (without filling) in the fridge for a couple of days covered with cling film OR you can freeze them cooked for up to 2 months. Defrost and reheat in a pan

VEGAN CRÊPES with strawberry
These vegan crêpes are super easy to make, and can be eaten as part of a sweet breakfast or stuffed with savory fillings for an easy and delicious dinner.


(makes 6-8 crêpes)

  • 100g plain or whole wheat flour

  • 230ml milk (oat or soya milk works better)

  • 30ml olive oil or sunflower oil

  • OPTIONAL : 15-20g of sugar to add in the mixture for the sweet crêpes

VEGAN CRÊPES with strawberry


  1. In a blender/ bowl mix all the ingredients together to form a smooth batter. (If the batter is too thick, add more milk until you get the perfect consistency)

  2. Heat a non sticky pan or a lightly greased pan over medium high heat. Pour or scoop a few large spoonfuls of the batter into the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly (see video below for more details).

  3. Cook the crêpe for approximately 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

  4. Serve with your favourite filling.

  5. Enjoy!

Here some filling ideas:

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