Healthy Crepes, Strawberry + Cream

You need to add this healthy crepes recipe to your arsenal. It is a lightened up version (vegan) of the french classic and can be enjoyed with sweet or savory toppings and fillings. Grab these four ingredients and let's get started!

Anyone else catch themselves scrolling through their phone's camera roll looking at past vacations? That's something I've caught myself doing a lot recently. Over the past few years, we've been fortunate enough to take some really wonderful and memorable vacations. We travelled to France, Charleston, California wine country, LA, Iceland, and, most recently, South East Asia. Ironically, we didn't have crepes while in France, but we did have amazing crepes in Vietnam!

Crepes aren't something I make often, but I may have to reconsider that life decision after this batch of healthy crepes because these were GOOD and easy to make. While I'm usually a banana nutella crepe fan, I couldn't spot any jarred or homemade nutella in my pantry but I did have some strawberry jam and a half-full carton of cream. These healthy crepes with strawberries transported me to a warm summer day... I am SO ready for that!

This crepe recipe is:

• Only 4 ingredients
• Easy to make
• Perfect for breakfast or dessert
• Vegan and sugar-free
• A fun alternative to pancakes

How to make this healthy crepe recipe:

1. Combine all ingredients in a blender: Add liquid ingredients first, followed by flour. Blend for about 15 seconds on low. If there are any visible lumps, blend for another 10 seconds until smooth.
2. Chill the batter: Transfer the batter to the refrigerator for a minimum of 30 minutes. This time allows for the gluten in the flour to relax and will yield a softer, non rubbery crepe.
3. Heat your skillet: Unless you have a crepe pan, heat an 8" non-stick skillet on medium low heat.
4. Add ⅓ cup of batter to skillet: Cook the crepes one at a time by adding ⅓ cup of batter to the pre-heated skillet. Immediately, swirl the pan to distribute the batter evenly, ideally filling the entire pan. If desired, use a spatula to spread and shape the crepe.
5. Cook for about 2 minutes and then flip: When the crepe's surface looks dry and the edges have curled up a bit, flip the crepe and cook for another 30 seconds. The crepes should be a light golden color. Any darker and the crepes will crack when folded.
6. Let cool on a wire rack: While making additional crepes, let the other crepes cool on a wire rack to let any moisture escape. Stacking them on a plate will cause condensation and sometimes make the crepes soggy.
7. Add your favorite toppings: Serve and enjoy!

Crepe filling and topping ideas

• Strawberry jam + whipped cream
• Banana + homemade nutella
• Lemon juice + maple syrup (btw, can we take a moment to drool over Runamok's sparkle syrup?)
• Caramel + sauteed apples
• Pumpkin butter + whipped cream
• Chocolate ganache
• Scrambled eggs or tofu (for a protein-filled breakfast!)

Frequently Asked Questions

Can I make the crepes ahead of time?

Absolutely! You can make the batter a day before or you can fully make the crepes and refrigerate / freeze. Just make sure to add parchment or wax paper between crepes to prevent them from sticking together.

Do I grease the non-stick pan?

If you have a really good, new non-stick pan, there is no need to grease it - unless you want the buttery flavor! However, if you are using an older non-stick pan or a regular pan then you should.

If I use gluten-free flour, do I need to let the batter chill?

Letting the batter chill will allow the flour to soak up the liquid, but it is not as necessary as with regular all-purpose flour. If you have the time, chill it. If you don't have the time, don't sweat it!

Looking for more sweet breakfast ideas? You'll love my:

Banana Bread with Chocolate Chips

Healthy Nutella Smoothie Bowl

Salted Caramel Coconut Bliss Balls

Nut-Free “PB&J” Overnight Oats

Recipe adapted from Nora Cooks