Vegan Crêpes with Strawberry Rhubarb Compote

11 May 2021 by Natanja

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    Soft on the inside and crispy on the edges: these vegan crêpes are a delicious breakfast or brunch recipe, served with a fresh strawberry rhubarb compote.

    Vegan Crêpes with Strawberry Rhubarb Compote on a white plate

    Breakfast is the most important meal of the day…at least that’s what they say. Granted, I don’t exactly know who ‘they’ are, and why they know so much about breakfast, but I’ll take it as an excuse to go all out with this delicious crêpes recipe right here. Yes, these require a little more effort than just smashing an avocado onto a piece of toast – but trust me – they are soooo worth the extra mile!

    Strawberry Rhubarb Compote

    Now that both are simultaneously in season, we are coupling them in this sweet and slightly sour compote. Rhubarb alone is quite tangy, but in liaison with the strawberries, creates a delicious compote, that you’ll want to spoon right out of the pot. If you have any leftovers (lucky you!), you can also enjoy it stirred into some yoghurt or even use it as a filling for layer cakes.

    …and hey, if have an abundance of strawberries and rhubarb this season and are looking for ways to use it, you can also try this strawberry rhubarb lemonade.

    Ingredients for the strawberry rhubarb compote on a pink surface

    Veganizing Crêpes

    I was surprised at how easy it was to veganize crêpes, as I had concerns that they wouldn’t hold up well when frying, due to the omission of the eggs. I can happily report that this isn’t the case. Sure, crêpes are generally a little more delicate, but this vegan version isn’t trickier to work with than any other crêpe recipe.

    I used oat milk for this recipe, which is my go-to milk, due to its relatively small environmental footprint. I have also tried this recipe with pea milk, which has a similar consistency and that also worked very well. I have not tried other milk alternatives, though I don’t see why they shouldn’t work. If you make this with another kind of milk, you may need to adjust the amount (e.g. add a little less when working with thinner kinds of milk such as almond).

    If you tried this recipe with another milk alternative, let us know in the comment section down below. 🙂

    Vegan crêpes dusted with powdered sugar on a white plate

    Make Ahead

    Can I make these vegan crêpes ahead of time? Yes! Either store your crêpes in the fridge for up to 2 days (tightly covered) or freeze for several months. Crêpes taste best fresh, but freezing them doesn’t alter their taste much.

    The best way to freeze them is laying pieces of parchment paper in between each crêpe and once they are completely frozen, removing the paper and wrapping them tightly. To reheat, pop them into the microwave or oven for a few minutes.

    Print
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    Vegan Crêpes with Strawberry Rhubarb Compote on a white plate

    Vegan Crêpes with Strawberry Rhubarb Compote


    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Total Time: 1 hour 40 minutes
    • Yield: 10 crêpes 1x

    Description

    Watch the recipe video here


    Ingredients

    Scale

    Crêpes

    • 200g flour (1 and 1/4 cups)
    • 500 ml oat milk (2 cups and 1 tablespoon)
    • 1 tablespoon powdered sugar, sieved
    • 2 teaspoons vanilla extract
    • 1 tablespoon neutral vegetable oil

    Compote

    • 500g fresh strawberries (1.1 lbs)
    • 300g fresh rhubarb (10.6 oz)
    • 4 tablespoons granulated sugar
    • 1 tablespoon cornstarch*

    Additional

    • vegan butter or oil for frying
    • vegan vanilla yoghurt or yoghurt of choice for filling
    • powdered sugar for dusting, optional

    Instructions

    Crêpes

    1. Add all the ingredients to a mixer and blend until smooth. Pour through a sieve (this helps get rid of any potential lumps) into a bowl. Cover and let the dough rest for at least 1 hour, or overnight.
    2. Lightly grease a 25.5 cm (9 inch) non-stick pan with vegan butter or oil and turn the heat up to high. Before adding the batter, turn the heat down to medium and add ¼ cup batter to the pan. Swirl around until the batter covers the bottom of the pan evenly and cook until the edges are gold brown and crisp. Gently flip the crêpe and cook the other side for a few seconds.
    3. Transfer the cooked crêpe to a large plate and repeat with the remaining batter. If needed, grease the pan between each crêpe. (If you have a good non-stick pan, this shouldn’t be necessary.)

    Compote

    1. Quarter the strawberries and cut the rhubarb stalks into 1 cm (0.4 inch) large pieces.
    2. Add the fruit and the sugar to a saucepan and cook until the fruit starts to release its juices and is almost soft.
    3. Combine the cornstarch with a small amount of water and add to the compote. Continue cooking until the compote has thickened (like very thick syrup). Let it cool slightly before serving.

    Assemble

    1. Spread a bit of vegan yoghurt onto your crêpe, fold into a triangle, dust with powdered sugar and serve with the strawberry rhubarb compote.

    Notes

    *If your fruit is very watery you may need to add more.

    Keywords: vegan crêpes, strawberry rhubarb compote, sweet vegan crêpes

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