Vegan Crêpes with Strawberry Rhubarb Compote

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.

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.

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 and soy milk, which have 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. 🙂

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.

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