Vegan Crepe with Caramel Sauce
Indulge in the decadence of this Vegan Crepe with Caramel Sauce—a cruelty-free twist on a classic French favorite. These delicate, golden crepes are made with wholesome ingredients like flaxseed, almond milk, and coconut oil, ensuring a light, airy texture that’s perfect for rolling or folding. The rich, silky caramel sauce, crafted from coconut cream and coconut sugar, adds a luscious sweetness with a hint of sea salt to balance the flavors. Ready in under an hour, this plant-based recipe is perfect for breakfast, brunch, or dessert. Serve them warm, drizzled with the caramel sauce, and watch them become the highlight of your table. Keywords: vegan crepe recipe, plant-based caramel sauce, dairy-free breakfast ideas, easy vegan dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.25 cups unsweetened almond milk
- 0.25 cup water
- 1 tablespoon ground flaxseed
- 0.5 teaspoon baking powder
- 2 tablespoons coconut oil
- 0.5 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup granulated sugar
- 0.5 cup coconut cream
- 0.5 cup coconut sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon coarse sea salt
Instructions
In a small bowl, mix the ground flaxseed with 2.5 tablespoons of water. Stir well and let it sit for about 5 minutes to thicken.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the almond milk, water, melted coconut oil, vanilla extract, and the thickened flaxseed mixture to the dry ingredients. Whisk until smooth and well combined.
Heat a non-stick skillet over medium heat. Once hot, lightly grease with a little coconut oil.
Pour about 1/4 cup of the batter into the skillet. Quickly tilt and rotate the skillet to spread the batter evenly to make a thin crepe.
Cook for about 1-2 minutes until the edges start to lift and small bubbles appear on the surface. Flip the crepe and cook for another 1 minute.
Remove the crepe from the skillet and repeat with the remaining batter, stacking the cooked crepes on a plate.
To make the caramel sauce, combine the coconut cream and coconut sugar in a small saucepan over medium heat.
Stir continuously until the mixture comes to a gentle boil.
Reduce the heat to low and simmer for about 5-7 minutes, stirring frequently, until the mixture thickens and turns a deep golden brown. Remove from heat.
Stir in the vanilla extract and sea salt until well combined.
Drizzle the warm caramel sauce over the crepes before serving.
Serve immediately and enjoy your delicious Vegan Crepes with Caramel Sauce!
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1532 mg | 67% | |
| Total Carbohydrate | 329.4 g | 120% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 231.2 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 572 mg | 44% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 426 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
