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!

Easy Peasy Lemon Crepes

Everybody always talks about whether pancakes or waffles are better. Nobody ever bothers to include crepes in the equation. The answer became obvious to me this week: crepes would always win. Crepes have the flexibility of an Olympic gymnast. Breakfast or dessert, sweet or savoury, hot or cold, crepes have got your back. The French scored a huge W with these guys, and you’d be surprised how simple it is to get a hotel worthy breakfast on your table in less than 30 minutes.

Also I have a new YouTube video up and these babies make a sneak feature! I just happened to be shooting these crepes before getting the idea to get up and film this video. No planned outline, no script, this is pure freestyle. Make sure to like and subscribe to my channel!

Easy Peasy Lemon Crepes                                                                                     makes 12 crepes


1 cup flour

300 ml milk

2 eggs

2 tbsp melted butter + extra for cooking

½ tsp salt

2 tbsp castor sugar

2 tbsp lemon juice

about ½ cup lemon curd, homemade or storebought

optional: ¼ cup icing sugar for dusting


  1. Add the flour to a large bowl and make a well in the centre. Add half of the milk, and use a wooden spoon to gently draw the flour into the milk, mixing it in bit by bit until you have a thick dough. Stir the eggs into the mixture before adding the melted butter, salt, castor sugar and lemon juice. Continue stirring whilst you gradually pour in the rest of milk. The mixture should be runny*.
  2. Heat a large non stick pan on high and brush the pan with some of the extra melted butter. Be careful not to over-grease the pan because then the crepes won’t spread properly. Add a ladle-full  (about 3 tbsp) of batter to the hot pan and tip the sides of the pan so that the batter spreads evenly. When the edges of the crepe start to curl up, use a spatula (or your fingers) to gently flip the crepe over. Reserve to a plate and keep warm in the oven.  Repeat until you’ve used up all the crepe batter.
  3. To serve, dollop a tablespoon of lemon curd onto a crepe and spread evenly, leaving a ¼ inch border around the edges of the crepe. Fold the crepe in half, then in half again. Dust with icing sugar and serve warm or at room temperature.


*The original recipe called for resting the crepe batter for at least an hour before cooking. I can honestly tell you that I did try this and did not notice a considerable difference between the rested batter and unrested batter. In any case, who would want to wait 1 hour to have crepes?!


Bonjour tout le monde! Happy America Day!

I know I haven’t been posting as much as I usually do, and I do apologise for that. As a form of apology for neglecting you, my readers, I have decided to throw together this post for you about everything that’s going on in my life right now. Hence the “actuellement” series is born (Actuellement in French means currently/in the present moment). If I’m being honest, I’m not sure how often I’ll do these posts for you, but if you want me to elaborate on something or would like to learn more about me, you could always just hit me up in the comments box or shoot me an email at thefscientist(at)gmail(dot)com. I do promise to reply, unless you’re spamming me. Then stop reading now, and go to the corner and think about what you’ve done.

Now, let’s get this show on the road.


Perhaps the biggest event in my life right now is my mid-year exams that start on Monday. For everybody new to this blog and for those who haven’t yet visited my About Me page, I am currently in my last year of high school, studying Maths, Physics, Chemistry and French under the Cambridge International Advanced Level syllabi. These will be the last internal examinations I write in my high school career. Speaking truthfully, I can tell you that writing that did not a induce a sense of longing or dread in my heart. It did not make me feel nostalgic for days past, nor did it make me wish I were any younger.

Instead, what it did was strike fear right in the depths of my soul. With exams come results, and being in the last year of high school, these are the results that the teachers will use to predict how well I will do in my final exams, and these are the grades that the universities I apply to will see, this is the ruler by which my intelligence will be measured. But hey, no pressure, right?

A word of advice: numbers do not define you.


Onto more exciting events, it was my mother’s birthday this weekend. This is what was on the menu:

I made my own French bread rolls using this really easy recipe by Mel’s Kitchen Cafe

Then used them to make these Slow Cooker French dip Sandwiches by Carlsbad Cravings-and they are giving me life.

These lemon curd cupcakes that I’ve been threatening to post for a while (I promise I will!)


Currently languishing in a food coma. In the event I donut survive, I would like to be berried amongst all my favourite carbs.


On the sidelines, I’m working on an article for a blog by the name of Purple Lipstick. The post will be up later this week, I’ll let you guys know when it does. In the meantime, you can read this really cool article written by a friend of mine for the same blog.

Hiding from my textbooks behind a book by the name of Americanah by a Nigerian author, Chimamanda Ngozi Adichie. I read ‘Half of A Yellow Sun’ earlier this year, and I was so moved by it that I’ve decided to read more of her work. I think she writes beautifully and the plots are so carefully thought out that her books capture your interest right from the first chapter. I would recommend this book to everyone I know. Whilst entertaining through her stories, Adichie also manages to tackle issues of race and belonging, and for me, this is an important issue of today’s world that needs to be tackled urgently. Disclaimer: not for the faint hearted.



Mourning the end of this season of Game of Thrones. Oh Westeros, Winter is not the only thing that is coming for you.

dany on ships


The last thing I have to tell you is that I now have an official email address that you can use to communicate with me! If you would like to get in contact with me, shoot me an email at thefscientist(at)gmail(dot)com. I look forward to your correspondence!

So there we have it, this is me, actuellement! Leave a comment below if you have any ideas. Wishing you all a great week ahead!