Vegan Almond Crêpes with Cherry Compote
These Vegan Almond Crêpes with Cherry Compote are light and delicate with a sweet, nutty flavour. Get the recipe below.
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Plant based pancakes
Since becoming vegan I’ve shared a number of different vegan pancakes but most of them have been big, fluffy, American style pancakes or they have been a savoury affair.
Today I’m finally sharing a recipe for light, delicate vegan crêpes. They are made with nutty almond milk and served with a drizzle of cherry compote and some flaked almonds for extra crunch.
You can find more plant based pancakes recipes at the end of this post.
How to make perfect vegan crêpes every time
Mastering the perfect vegan crêpe doesn’t have to be difficult. The method is very similar to a traditional crepe recipe, the main differences are the ingredients. Rather than milk and eggs forming the batter, we use almond milk.
You might have found yourself Googling ‘What’s the ratio of milk to flour in pancake batter’ and ‘should I use vegetable oil or butter for cooking pancakes’. With my help you’ll never have to search for the answers to these questions again!
Use the right pan
Ideally you would be making your crêpes in a crêpe pan. Crêpe pans are non-stick and made of cast iron. They also have really low sides which makes it much easier to use a spatula to help flip the pancake.
I’ve made pancakes both with and without a crêpe pan so be reassured that if you don’t have one you can still make delicious crêpes. Just make sure whichever pan you use it’s good quality and non-stick.
Get your batter super smooth
The last think you want in a crêpe batter is lumps. Because the pancakes are so thin and delicate any lumps of flour will become really obvious.
When I’m in a hurry I use a blender to whizz it up. But, if you’re mixing by hand then start with your dry ingredients and slowly add the liquid, whisking well to make sure there are no lumps as you add a little more at a time.
It is at the perfect consistency when it is smooth and thin with little bubbles.
Resting is key
Did you know that pancake batter should really rest for at least half an hour. Most people think this only applies to buckwheat pancakes but it is important for crêpes too.
While it may be tempting to skip this step, I promise that they will be even lighter if you do.
Hold back on the fat
Most people get worried about their pancakes sticking and not being able to flip them easily as a result. This becomes even more nerve wracking.
Because of this fear, it can be tempting to smother the pan in oil or butter to make sure that they don’t stick. But, if you have a good quality non-stick pan then you really only need a light coating.
I prefer to use a flavourless oil that has a high burning point as this will mean you can use it more sparingly than a fat like butter. Butter burns too easily and can taint the flavour of your crêpe.
Find the right temperature
It can be really difficult getting that sweet spot where the temperature of your pan is just right.
If the temperature is too low then your crêpes won’t cook quickly enough. The longer cooking time will, as a result, make them slightly chewy and rubbery in texture.
In contrast, if you cook your crêpes on too high a heat, the batter will already be cooked before you’ve managed to finish swirling it around the pan.
If you can swirl the batter easily you know you’ve got the temperature just right.
If the first couple of crêpes go wrong then don’t worry. Consider it a process of trial and error. Once you’ve got the right temperature you can rest assured that the rest of your pancakes will be perfect.
Cherry and almond, a classic flavour combination
I have spoken many a time about how I love cherry and almond as a flavour combination.
In this recipe the almond flavour is quite subtle. It comes from the almond milk in the crêpe batter and the flaked almond sprinkled over the top.
The cherries come in the form of a cherry compote – whole cherries that have been cooked down in a sugar syrup to make a simple sauce. I love making compotes because they are so quick and easy to make and you can use frozen fruit if you don’t have fresh to hand.
Below you’ll find instructions to make both the vegan almond crêpes but also the cherry compote to drizzle on top.
Add some artistic flair
This crepe batter works really well if you want to create different shapes and designs. Find out more in my lace heart pancake post.
The recipe
Vegan Almond Crepes with Cherry Compote
Ingredients
For the cherry the compote
- 200 grams cherries fresh or frozen, stones removed
- 1 tsp lemon juice
- 2 tbsp caster sugar
For the pancake batter
- 200 g plain flour
- 1 tsp baking powder
- 2 tsp caster sugar
- 425 ml almond milk
- 1 tsp vanilla extract
- 15 g non-dairy butter
- Oil for cooking
For the garnish
- 2 tbsp almond slivers or flaked almonds
Instructions
To make the compote
- Add the cherries to a saucepan along with the lemon juice and sugar.
- Gently raise the temperature to a medium heat and cook for 10 minutes, stirring occasionally.
- During this time the cherries will break down and release their juices.
- One you have a syrupy sauce, remove from the heat and leave to one side until ready to serve with the hot pancakes.
To make the pancakes (while the compote is cooking)
- In a large mixing bowl, combine the flour, baking powder and sugar.
- In a separate jug, mix the almond milk, vanilla extract and melted butter.
- Slowly pour these wet ingredients into the flour, first to create a paste and then adding slowly to make a smooth, thin batter.
- Once all of the ingredients are combined mix well to ensure the batter is completely smooth and to create little air bubbles.
- Brush your pan with a little oil and then heat on a medium heat.
- Hold your hand a few centimetres away from the pan to see if it is hot. Once you can feel the heat, pour over some of the batter and swirl it around the pan until you have a thin circle.
- Cook until the underside is golden underneath then flip it to cook it on the other side.
- Serve immediately with the cherry compote and a sprinkling of almonds.
Nutrition
Bonus tip
If you’re making these crêpes as a dessert, why not add some cherry brandy to the compote for an extra kick! Just a tablespoon or two will do!
More pancake recipes
If you like this recipe, hopefully you’ll love these other plant based pancakes.
What’s your favourite pancake topping? Let me know in the comments below.