Vegan Vanilla Crêpes with Berry Compote

Made without eggs, these crêpes are light and tender. Serve for Easter brunch, a weekend breakfast or a dinner party dessert.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Makes: 12 crêpes
  • Skill level: Intermediate
  • Nut-Free, Dairy-Free, Egg-Free


  • 2 cups Ripple Vanilla, at room temperature
  • 1 cup all-purpose flour
  • 1/4 cup melted coconut oil, divided
  • 2 tbsp organic sugar
  • Pinch salt

Berry Compote

  • 2 1/2 cups frozen mixed berries
  • 1/4 cup maple syrup
  • 1/2 tsp lemon zest
  • 1 tbsp lemon juice
  • 3 tbsp cornstarch
  • Dairy-free yogurt (optional)


  1. Crêpes: In blender, combine Ripple Vanilla, flour, 3 tbsp coconut oil, sugar and salt; pulse until mixture is smooth.
  2. Heat 8-inch nonstick skillet over medium heat; brush with some of the remaining coconut oil. For each crêpe, pour scant 1/4 cup batter into center of pan, swirling to coat bottom of pan. Cook for 2 to 3 minutes or until crêpe begins to curl around edges and bottom is golden brown; flip over and cook for 1 minute. Transfer to plate.
  3. Berry Compote: Combine berries, maple syrup, lemon zest and lemon juice in heavy-bottom saucepan set over medium-high heat. Bring to boil, stirring often.
  4. Meanwhile, in small bowl, stir cornstarch with 3 tbsp water. Whisk into berry mixture; simmer for 3 to 4 minutes or until mixture thickens. Let cool completely.
  5. Fold crêpes in quarters. Arrange 2 crêpes on each plate. Top with compote, and dollop of dairy-free yogurt (if using).


– Make crêpes ahead of time by layering cooked, cooled crêpes between waxed paper; wrap in plastic wrap. Refrigerate for up to 3 days.

– Alternatively, substitute non-dairy whipped topping for the yogurt if desired.

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