Easy Strawberry Vanilla Vegan Crepes

After the crazy first week of college that I’ve had, I could use a batch of these deliciously light crepes.

Hi! It’s been a while, I know. Quick update: I have since relocated to Philadelphia. Pennsylvania in the USA from Zimbabwe to start college at the University of Pennsylvania! How’s the first few weeks of college been? Insane, wild and fun to put it in a few words. Expect a blog post detailing my experiences to come soon!

Anyways, on to this recipe. I think that crepes are severely underrated and underappreciated. The French really had something going with this one. Crepes can be had as either a breakfast option or a dessert, but the best part of having crepes is that the basic recipe never changes but there is an infinite combination of crepe fillings. I just filled these with cacao macademia spread (a vegan alternative to Nutella) and fresh strawberries but you can go with whatever you like! I’ve previously used lemon curd, strawberry jam and even plain sugar. You can top them with powdered sugar, ice cream, custard, the limits go as far as your imagination!

Strawberry Vanilla Vegan Crepes 


  • 1 cup flour
  • 1 tsp baking powder
  • a pinch of salt
  • 2 cups soy milk (or any other plant based milk)
  • 1 tsp vanilla essence
  • 2 tbsp any neutral oil (I used coconut oil but vegetable oil would work too)
  • ½ cup strawberry jam or chocolate spread
  • 100g fresh strawberries, sliced in half


  1. Sift the flour, baking powder and salt together in a large bowl. Stir together before pouring in the soy milk, vanilla essence and oil. Stir with a fork until just combined. Don’t worry about getting all the lumps out it’s okay if there are a few here and there. The batter should be very runny.
  2. Heat a large saucepan on high and brush with some oil. Try not to add to much oil to the pan otherwise the crepe batter will run with the oil. Use a ladle to pour the crepe batter in the saucepan. Swirl the pan around to spread the crepe batter all around the bottom of the pan. Cook until the edges of the crepe start to turn up, about 2 minutes, before turning over. Remove the warm crepe to a plate and store in a warm oven so that they don’t get cold. Repeat the process until you’ve used up all the crepe batter.
  3. Once you’ve cooked all the crepes, spread the lighter side of the crepes with some strawberry jam or chocolate spread. Fold the crepes into half and then into quarters before serving topped with the fresh strawberries. Enjoy!

7 Comments Add yours

  1. janie says:

    yummy! Reading your latest on crepes on a chilly Harare morning… just arrived at work at 07:30… and now I’m hungry! 🙂 TM Newlands not open until 08:00 – but then I’m off to see if I can find the makings of this recipe! Good luck at Penn… keep on blogging – loving your photos as much as your foodie bits 🙂 Thank you and enjoy x

    Liked by 1 person

    1. Thank you so much for your comment Janie! I thought the weather in Harare would be better considering that it’s almost summer now! It’s really hot in Philly so we’re also getting lots of rain. I hope you enjoy making the crepes!


  2. whatsbeancooking says:

    These look so light and airy – love the bunch of flowers too! Very summery, thanks for brightening September up!

    Liked by 1 person

    1. Thank you so much! Flowers are a staple in my house- no matter what time of year it is!

      Liked by 1 person

      1. whatsbeancooking says:

        I love it – they do really brighten up a room and bring the sunshine in!

        Liked by 1 person

  3. You have done a fabulous job of those crepes (:

    Liked by 1 person

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