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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.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 6 crepes
Course: Breakfast, Dessert
Ingredients Method

Ingredients
  

Crêpes
  • 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

Method
 

Crêpes
  1. 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.
  2. 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
  1. 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
  1. 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
  1. 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.
  2. Pour cashew cream over pancakes in the tin.
Baking
  1. Bake in a pre-heated oven at 180°C for 20 minutes.
  2. Serve with some fresh fruit and a sqeeze of lemon.