Description
These Vanilla Dream Crepes are light, delicate, and completely vegan & gluten-free! Made with oat flour and potato starch, they have a perfect texture and a subtle vanilla aroma. The berry coconut whipped cream filling adds a luscious, fruity, and creamy touch, making these crepes a delightful breakfast or dessert.
Ingredients
Scale
For the Crepes (Makes 5 Crepes)
- 1 cup oat flour (or rolled oats blended into flour)
- 5 tbsp potato starch
- 2 tbsp coconut sugar
- Tiny pinch of sea salt
- 1 tsp vanilla extract
- 1 cup sparkling water
- 2 tbsp coconut oil, melted
For the Berry Coconut Whipped Cream
- 1 can full-fat coconut milk (chilled overnight)
- 2 tbsp maple syrup
- 1/2 tsp vanilla powder (or extract)
- 2 tsp blueberry powder
For the Filling & Toppings
- Berry coconut whipped cream
- Blueberries & blackberries
- Banana slices
- Peanut butter
- Coconut milk powder (for dusting, optional)
Instructions
1️⃣ Prepare the Crepe Batter
- Preheat a non-stick skillet over medium heat.
- In a mixing bowl, whisk together oat flour, potato starch, coconut sugar, and sea salt.
- Add vanilla extract, sparkling water, and melted coconut oil, stirring until smooth.
2️⃣ Cook the Crepes
- Add a drop of coconut oil to the skillet.
- Pour a small amount of batter into the pan, swirling to form a thin, round crepe.
- Cook until the surface looks dry and slightly golden, then flip with a thin spatula.
- Cook the other side for another 30–40 seconds, then remove.
- Repeat with the remaining batter.
3️⃣ Make the Berry Coconut Whipped Cream
- Open the chilled coconut milk and scoop out the thick white cream.
- In a bowl, mix the coconut cream with maple syrup, vanilla powder, and blueberry powder.
- Whip using a hand mixer until light and fluffy.
- If the mixture is too soft, chill in the freezer for 10 minutes.
4️⃣ Assemble & Serve
- Spread the berry coconut whipped cream inside each crepe.
- Add fresh blueberries, blackberries, and banana slices.
- Drizzle with peanut butter and dust with coconut milk powder if desired.
- Roll or fold the crepes and enjoy!
Notes
- Sparkling water helps create a light and airy crepe texture.
- You can replace potato starch with arrowroot or cornstarch if needed.
- For a chocolate version, add 1 tbsp cocoa powder to the batter.
- These crepes taste best fresh, but you can store them in the fridge for up to 1 day.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
