vegan crepes with persimmon & cashew whipped cream
I love making pancakes or crepes at the weekend because they feel so celebratory. What other time apart from the weekend, can we spend the entire morning in our pyjamas, with chill tunes on Spotify, doing nothing but flipping crepes and making pot after pot of coffee? The weekend is our time to #liveourbestlife; without worrying about our to-do list, and fully embracing cozy weekend vibes.
Tbh, for a long time I actually had an aversion to making crepes on weekends. In fact, instead of it being a relaxing weekend ritual it caused me nothing but anxiety! I could never get the batter consistency right, and it would stick like glue to my frying pan. The results was one or two lousy crepes while I shoved the pan in the kitchen sink and wallowed in self pity. Not really your dream weekend kind of scenario.
vegan crepes with persimmon & cashew whipped cream
A simple and easy classic vegan crepe recipe. Light and pillowy. Topped with ripe persimmon, cashew whipped cream and fresh pomegranate to sprinkle. This one's great for a winter weekend brunch!
Course Breakfast
Cuisine French, vegan
Keyword classic vegan crepes, vegan, vegan crepes
Prep Time 20 minutes (+1 hour chill time)
Cook Time 40 minutes
Total Time 1 hour
Servings
10 crepes
INGREDIENTS
For the Crepes
1 cup all purpose flour
1/4 tsp sea salt finely ground
1 1/2 cups oat milk or other plant-based milk
3 tbsp rapeseed oil or other neutral-flavoured oil
1 tbsp maple syrup
1 tsp vanilla extract
~2 tbsp filtered water optional to add more
1 persimmon, chopped
1/2 pomegranate
maple syrup to drizzle
For the Cashew Whipped Cream
1 cup (150g) raw cashews soaked overnight and strained
1/4 cup (60 ml) canned coconut milk
1 tsp (5 ml) vanilla extract
2 tsp (10 ml) agave
1 tsp (5 ml) lemon juice
1 tsp (5 ml) apple cider vinegar
pinch salt
4-6 tbsp (60-90 ml) almond milk
INSTRUCTIONS
In a mixing bowl add flour and salt. Whisk to combine. Then add oat milk, oil, maple syrup and vanilla extract. Whisk again until well combined and place in the fridge to chill for at least one hour.
Lightly oil a non-stick pan and bring to medium heat. Pour 1/4 cup of crepe batter onto the pan and swirl it around until the entire surface is coated (as best you can) and batter takes on a generally circular shape. Cook until edges start to pull away from the pan (1-2 minutes). Then, gently flip the crepe and cook the other side for 15-20 seconds. Slide crepe onto a plate. Adjust batter if needed (if you noticed it was too thick add a splash more water. I used 2 tbsp water to thin).
Repeat Step 2 until you've used all the batter. To serve, fill the crepes with a scoop cashew whipped cream, top with sliced persimmon and pomegranate seeds. Add maple syrup to drizzle.
To make the Cashew Whipped Cream
In a blender add soaked cashews (strained), canned coconut milk, vanilla extract, agave, lemon juice, apple cider vinegar, and pinch salt. Blend or pulse to combine. Then, slowly pour in a few tablespoons almond milk until cashew icing blends into a smooth, creamy and fluffy mixture. (I used 4 tbsp almond milk total).
RECIPE NOTES
DO AHEAD:
Crepes can be made 1-2 days ahead. Cover and keep in fridge. When ready to eat, cover in foil and place in the oven at 150C/300F for 15-20 minutes. Or, until warm.
Cashew Whipped Cream can also be made ahead. It will keep in fridge for up to 3 days. It can also be frozen and defrosted. Allow 45 minutes to defrost.