I love crepes and could eat them any time of day. Since I discovered a way to make them egg- and dairy-free, there’s nothing stopping me. I also have a neutral vegan crepe recipe I shared previously that you can look up; you can easily adapt that base to suit your tastes.
This version, however, is rich with coconut flavor and served with a vibrant red sauce made from blood orange and raspberries. You may notice a small amount of baking powder in the batter — not typical for traditional crepes, but helpful here as a leavening agent to mimic the lift eggs would normally provide.
Serves 4
- 250 ml (1 cup) skimmed coconut milk
- 250 ml (1 cup) water
- 2 tbsp coconut oil
- 1 tsp ground chia seeds
- 1 tsp lemon juice
- ½ tsp salt
- 200 g (about 1 cup + 2 tbsp) all-purpose flour
- ¼ tsp baking powder
Ingredients for the sauce
- 200 g (about 2 cups) frozen raspberries
- 125 g (about 1 cup) fresh raspberries
- Juice of 1 blood orange
- Sweetener, optional, to taste
Instructions
Combine all crepe ingredients in a blender or mixing bowl and whisk for about 30 seconds. Avoid over-blending or using very high speeds — that can make crepes rubbery. Chill the batter in the refrigerator for 15–20 minutes to allow the chia and lemon juice to hydrate and bind the mixture. While it rests, prepare fillings and preheat your pan.
To make the sauce, pour the blood orange juice into a small saucepan with the frozen raspberries. Warm gently and simmer 5–10 minutes until the berries break down. Taste and sweeten if desired. When ready, fold in the fresh raspberries just before serving so they keep some texture.
You don’t need a specialized crepe pan — any large, flat non-stick or well-seasoned cast-iron pan works fine. For non-stick pans, heat to medium. For cast iron, lightly brush with oil between crepes to prevent sticking.
Test the pan by dropping a small amount of batter in; it should lift easily after a few seconds. Pour a small ladle of batter into the pan and tilt it in a clockwise motion to spread it thinly and evenly, aiming for about 1 mm thickness. Cook until the edges lift slightly, about 3–4 minutes, then flip and cook the second side for roughly 1 minute until set.
Stack cooked crepes on a warm plate or in a low oven while you finish the batch. This batter yields about 8–10 crepes depending on pan size.
Fill each crepe with the warm raspberry–blood orange sauce mixed with the fresh berries. Fold or roll the crepes and garnish with fresh mint leaves if you have them. Serve immediately and enjoy the coconut aroma paired with the bright, tangy berry sauce.