Baked Sweet Crêpes With Vegan Cream

Nov 5, 2021all recipes, breakfast, dessert

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Sliced baked sweet crepes with vegan cream on plates


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Who doesn’t like crêpes, the thin delicious circles, filled with chocolate, jam, or cream? I have to admit I’m a huge fan. Baked sweet crêpes with vegan cream are a way to step-up your Sunday breakfast game.


Crêpes are pancakes’ underrated older sisters

With all honesty and no disrespect – I prefer crêpes over pancakes. Maybe it’s because we always made crêpes at home when I was a child. My mom’s delicacy was cheese-filled sweet crêpes that she’d make every now and then. It was one of my favourite things ever. I had to make my own vegan version now that I don’t eat eggs, cottage cheese, and cow’s milk anymore. So I present you baked sweet crêpes with vegan cream.

Not to undermine pancakes. Fluffy American pancakes can be fantastic. And they look fantastic in the photos. A lot better than crêpes for sure. The drizzle, the dust, and that stack of pancakes. Yum. But no matter how gorgeous they look in the photos, I still prefer crêpes. In fact, I love them with all my heart. I make them all the time, we really are huge fans of crêpes actually. While American pancakes don’t find their way to our plates all that often.


oven-baked crepes in a baking tin with fresh fruits


Baked sweet crêpes with vegan cream are an old-school treat with a modern twist

I indeed have an urge to make all my favourite non-vegan recipes vegan. Veganizing my favourite childhood dishes is my hobby. I love playing around with different ways of bringing the right taste to life. I like to think I kinda know my way around these foods until another challenging dish appears and I find myself at the beginning of the journey. Learning about foods, tastes, and nutrition is a big interest of mine and I’m so happy this is what I get to do on daily basis.

I’m telling you this because with a little bit of imagination you can use different components of this dish and use them in other dishes. You can start thinking you kinda know your way around your favourite veganized foods, too! And with no extra hustle! Let me give you an example:

  • use this cheese filling for pies, strudels, rolls, etc.
  • the cashew cream can be used as a drizzle for pancakes, cakes, ice cream, etc.
  • crêpes themselves are delicious as they are! Use them for breakfast without filling them with cheese and baking them again

Do you see how easy it is? Go ahead and develop your own recipe. Or combine two recipes, like one of my followers on Instagram did – she used her preferred crêpes recipe and added walnuts to the cheese filling. How awesome is that?

If you want to make these crêpes protein-rich, use 130 g of flour and 30 g of protein powder. Crêpes batter will be a bit thicker but don’t worry, it will all work out well. I love using Sun Warrior proteins. They are vegan and fermented, so they don’t make you bloated (which is insanely important for me). They taste great and they blend in with the foods so well! Try my homemade protein bars and use Sun Warrior proteins – you’ll see what I mean.


baked sweet crepes with proteins in the back



I know you might wonder about some things, so let me give you some answers. If your question is not answered below, leave me a comment!

Can I swap ingredients?

Yes, sure. But don’t look at me when things go sideways. There’s not much that can be safely swapped in this recipe. Here are a few things you can change:

  • flour – you can use white spelt flour, but I don’t recommend using wholemeal flour, rye, or buckwheat.
  • sugar – you may use refined sugar if you’d like, or use agave syrup (or maple syrup) instead. If you’re using syrup, be careful with the liquid(use a bit less) as syrup adds some of that.
  •  milk – okay, this one is easy. You can use any plant milk you want. Heck, you can even use animal milk if your consciousness allows you to. Or water, that’s okay too, but there won’t be much taste.


Can I eat the filling raw?

Yes! If you don’t feel like baking these crêpes but you want to enjoy the delicious cheese filling, just fill those crêpes up and dig in. It’s edible and super tasty when raw.


Do I need to use cashew cream?

No, it’s okay without. But that cashew cream adds some moisture and creates a beautiful layer of crust on top.


Can I use silken tofu?

I wouldn’t recommend that. Silken tofu is a lot creamier and smoother. Natural tofu is firm and it creates a lovely texture, resembling cottage cheese. Silken tofu is super smooth and has a lot more water in it. The cream would turn out super runny and I don’t think it would stay in the crêpes. But you can try and see for yourself, maybe it would work or maybe you’d like it better that way.


baked sweet crepes with some lemon squeezed over them


What if I don’t have cashews at hand?

No worries. You can simply leave a bit of cheese filling in the blender, add a bit of milk or water, and blend to get a runny cream. Then use that instead of cashew cream. The end result might not be the same, but it will be tasty.


Can I make them even more protein-rich?

Oh yes. These crêpes were actually created as protein-rich crêpes, which I then turned into regular crêpes. Just use 130 g flour and 30 g of protein powder of your choice.


Do you like sweet cheese foods? You need to try my vegan cheesecake bars with berries. Or try my traditional cottage cheese rolls called “štruklji” [shtroo-cklee].

If you’re making any of my recipes, don’t forget to take a photo and tag me on Instagram @littlekitchenvibes


baked sweet crepes with some lemon squeezed over them

Baked Sweet Crêpes With Vegan Cream

Nostalgic dessert can become your new favourite weekend breakfast. Creamy, warm, and filling, baked sweet crêpes with vegan cream will blow your mind.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Servings 6 crepes



  • 160 g all-purpose flour
  • 400 ml oat milk
  • pinch salt

Cheese Filling

  • 150 g natural firm tofu
  • 2 tbsp coconut yogurt
  • 5 drops vanilla essence
  • ½ lemon juice
  • 25 g brown sugar
  • pinch lemon zest

Cashew cream

  • fist-full cashews
  • ½ tbsp brown sugar
  • 100 ml oat milk
  • 1 squeeze lemon



  • Add flour and a pinch of salt to a large bowl. Start pouring milk into the bowl while whisking. Keep whisking as you pour the milk in slowly to avoid lumps.
  • Bake your crêpes. Use a drop of oil (coconut or sunflower seed) and heat up the pan. Bake crêpes one after another and make sure you end up with at least 6 crêpes.

Cheese filling

  • Add all the ingredients for the tofu cheese filling to a blender and blend well until you get a smooth paste.

Prepare crêpes for baking in the oven

  • Use about one tablespoon of filling for each of the crêpes. Spread it out on the crêpe and roll it. Then transfer it to a rectangular baking tin (about 20x30 cm). Repeat for all 6 crêpes.

Cashew cream

  • If there's some cheese filling left, no worries. I leave it in the blender - it adds a bit of taste and structure to cashew cream. Now add all of the ingredients for cashew cream to the blender and blend until smooth.
  • Pour cashew cream over pancakes in the tin.


  • Bake in a pre-heated oven at 180°C for 20 minutes.
  • Serve with some fresh fruit and a sqeeze of lemon.
Keyword vegan cheese filling, vegan cream cheese, vegan crepes, vegan french crepes, vegan pancakes


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