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Plant-Based Raspberry Maple Crepes


While crepes are traditional french dessert, I will always associate it with my childhood and my mum. She used to make it for my brother and me now and then as a sweet treat. There was nothing better than a lovely smelling house and a whole family waiting at a table with empty plates watching our mum flipping the crepes in the air.


As I got older and began my healthy journey, I eliminated sweet treats like these from my diet. Over the years, I’ve understood that depriving yourself isn’t sustainable either, so I love to enjoy healthy treats occasionally after a long day at uni or hard workout. 


My go-to desserts are usually fluffy pancakes or these lovely crepes. You can top it with whatever you fancy: fresh seasonal fruit, jam or marmalade, chocolate or nut spreads, lemon and sugar, maple syrup, or even go for some savoury options. 


Find out How To Make The Best Warm Raspberry Sauce Topping for an extra special treat!


How to Make Vegan Crepes


A traditional recipe for crepes calls for a few very basic ingredients like white flour, eggs, and milk. The easiest way to make them vegan-style is to swap the milk for some plant-based option and leave the eggs out and adjust the consistency with more liquid. 


I wouldn’t recommend using gluten-free flour for this recipe. Eggs and flour act as a “glue” that holds the crepe together. Since we are leaving out the eggs, the gluten in the flour is essential for the right texture and prevents your thin crepes from tearing. 


Looking for more sweet treats and desserts? Check out these recipes:


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What is your favourite go-to sweet treat? Feel free to share your recipe with the Assuaged community on our ➡️Share a Recipe⬅️ page! We cannot wait to see your yummy creations!

Raspberry Maple Crepes

Raspberry Maple Crepes

Yield: 1-2
prep time: 10 M cook time: 10 M total time: 20 M



How to cook Vegan Raspberry Maple Crepes

  1. Mix all the dry ingredients in a big mixing bowl using a whisk to break down all the lumps.
  2. Make a well in the flour mixture and pour in the milk, vanilla extract, and maple syrup and whisk until smooth.
  3. Preheat your non-stick frying pan on medium heat, lightly oil the surface and pour in approximately 1/4 of a cup of the batter and swirl the pan around to form a crepe.
  4. Cook for 2 minutes until the edges are nice and crispy and flip the crepe. Cook for another 30 seconds on the other side.
  5. Fill them with raspberry jam or pour over the hot raspberry sauce, top with fresh berries and enjoy!
Crepes, dairy-free, vegan, dessert, breakfast, raspberry, maple
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