These Vegan Blackberry and Apple Crêpes are a fabulous, fruity breakfast or dessert. They're perfect for Pancake Day or just because! Get the recipe below.
Delicate pancakes
If you're looking for a comforting yet elegant plant-based breakfast or dessert, these Vegan Blackberry and Apple Crêpes are a perfect choice. With delicate, golden crepes filled with warm, spiced apples and juicy blackberries, this dish is a wonderful way to embrace seasonal flavours. They're perfect for a cosy weekend brunch or an impressive dessert!
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Ingredients
You can make these crêpes with store cupboard staples. The fruit filling is made with classic British fruits that you could even forage at the right time of year! I made these crêpes with blackberries I'd foraged the previous autumn and frozen for later. You can do the same.
For the Crêpes:
- Plain flour
- Baking powder
- Caster sugar
- Plant milk
- Vanilla extract
- Vegan butter
- Oil for cooking
For the Stewed Apple and Blackberry Filling:
- Apples, peeled and cored
- Blackberries, fresh or frozen
- Caster sugar
- Cinnamon
- Nutmeg
- Lemon juice (this not only enhances the flavour of the fruit but prevents the apples from browning)
- Water (if needed, to help soften the apples)
Steps-by-step instructions
- Step 1: In a saucepan over medium heat, combine the apples, blackberries, caster sugar, cinnamon, nutmeg, and lemon juice. Cook for 10-15 minutes stirring occasionally until the apples are tender and the blackberries have broken down.
- Step 2: Prepare the crêpe batter by whisking together the dry ingredients in a bowl and the wet ingredients in a separate jug. Then slowly pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter.
- Step 3: Heat a non-stick pan over medium heat and lightly grease it with oil. Pour some of the batter into the pan, swirling it to spread evenly. Cook for about 1-2 minutes until the edges start to lift, then carefully flip and cook for another 30 seconds. Repeat with the remaining batter.
- Step 4: Spoon the stewed fruit filling over the crêpes and serve!
Substitutions
- Flour: Use buckwheat or gluten-free flour for a gluten-free version.
- Sweeteners: Swap caster sugar for maple syrup, agave syrup or coconut sugar.
- Plant milks: Any plant-based milk will work, but oat and soy milk create the best texture.
Variations
- Nutty Crunch: Add toasted almonds or walnuts to the filling for a bit of crunch.
- Chocolate Lover’s Delight: Drizzle melted vegan chocolate over the crepes.
- Spiced Chai Version: Add a pinch of ground cardamom and ginger to the filling for a warm chai-inspired flavour.
Serving suggestions
For an extra decadent dessert why not serve with custard, cream or ice cream.
Storage
- Refrigeration: Store leftover crêpes and fruit filling separately in airtight containers in the fridge for up to 3 days.
- Freezing: Crêpes can be frozen with parchment paper between them for up to 2 months. Reheat gently in a pan before serving.
Top Tips
- Let the batter rest: Allowing the batter to sit for 10-15 minutes helps create a smoother texture.
- Use a high quality, non-stick pan: A non-stick or seasoned cast-iron pan ensures your crepes don’t stick.
- Thin is best: Pour only a small amount of batter and swirl quickly for delicate, lacy crepes.
- Cook low and slow: Cook crepes over medium-low heat to prevent burning and achieve an even golden colour.
Frequently Asked Questions
Use your favourite variety of eating apple. Cooking apples should only be used when you want it to break down and become soft (like in pies and crumbles). We want the apple to have some bite and keep its shape in this recipe.
You can leave out the caster sugar entirely should you wish. The result will be less sweet and the crêpes will not go as golden in colour.
Yes! The batter can be made the night before and stored in the fridge. Give it a quick stir before cooking.
Ensure your pan is well-greased and at the right temperature. Also, flipping them too soon can cause breakage—wait until the edges lift slightly.
The recipe
Vegan Blackberry and Apple Crêpes
Equipment
- 1 non-stick frying pan
Ingredients
For the blackberry and apple filling
- 2 apples peeled, cored and cut into wedges
- 75 g blackberries fresh or frozen
- 1 teaspoon lemon juice
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 2 tablespoon caster sugar
For the pancake batter
- 200 g plain flour
- 1 teaspoon baking powder
- 2 teaspoon caster sugar
- 425 ml plant milk e.g. soy milk or oat milk
- 1 teaspoon vanilla extract
- 15 g vegan butter melted
- 1 tablespoon vegetable oil for cooking
Instructions
To make the blackberry and apple filling
- In a saucepan over medium heat, combine the apples, blackberries, sugar, cinnamon, nutmeg, and lemon juice.
- Stir occasionally and cook for 10-15 minutes until the apples are tender and the blackberries have broken down into a syrupy consistency.
- Add a tablespoon of water if needed to prevent sticking.
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 soy 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 with the blackberry and apple filling.
Nutrition
More crêpe recipes
Why not try one of these other crêpe recipes. I've got a mix of sweet and savoury varieties for you to choose from.
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