Imagine a breakfast so decadent, so creamy, and so irresistibly delicious that it shatters every stereotype about vegan cuisine. These Vegan Crepes with Persimmon Cashew Whipped Cream are not just a meal – they're a culinary revelation that will transport your taste buds to a world of pure, plant-based bliss. Whether you're a committed vegan, a curious foodie, or someone looking to impress brunch guests, this recipe promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup flour
- 1 1/4 cups almond milk
- 2 tbsp flaxseed meal
- 1 tbsp maple syrup
- 1/4 tsp salt
- 1 cup cashews, soaked
- 1/4 cup coconut cream
- 1/4 cup persimmon puree
- 1 tbsp vanilla extract
Instructions
- Begin by preparing the cashew whipped cream. If you haven't already, soak the cashews in water for at least 4 hours or overnight. Drain and rinse the cashews before using.
- In a blender, combine the soaked cashews, coconut cream, persimmon puree, and vanilla extract. Blend on high until the mixture is smooth and creamy. If the mixture is too thick, add a little water to reach your desired consistency. Taste and adjust sweetness if necessary, then set aside.
- Next, prepare the vegan crepe batter. In a mixing bowl, combine the flour, almond milk, flaxseed meal, maple syrup, and salt. Whisk until the batter is smooth and free of lumps. Let the batter rest for about 10 minutes to allow the flaxseed meal to thicken the mixture.
- While the batter is resting, heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of oil or cooking spray.
- Once the pan is hot, pour about 1/4 cup of the batter into the center of the pan. Quickly tilt the pan in a circular motion to spread the batter evenly into a thin layer.
- Cook the crepe for about 2-3 minutes, or until the edges begin to lift and the bottom is lightly golden. Carefully flip the crepe using a spatula and cook for an additional 1-2 minutes on the other side.
- Transfer the cooked crepe to a plate and cover it with a kitchen towel to keep warm. Repeat the process with the remaining batter, greasing the pan as needed, until all crepes are cooked.
- To serve, stack the crepes on plates and dollop a generous amount of persimmon cashew whipped cream on top of each crepe. You can also drizzle with additional maple syrup or top with fresh fruit if desired.
- Enjoy your delicious Vegan Crepes with Persimmon Cashew Whipped Cream!
Tips
- Flaxseed Meal Magic: Let your batter rest for 10 minutes after mixing. This allows the flaxseed meal to activate and create a better binding effect, resulting in more cohesive crepes.
- Pan Temperature is Key: Use medium heat and ensure your pan is evenly heated before pouring the batter. A non-stick surface or well-seasoned skillet is crucial for easy flipping.
- Crepe Spreading Technique: Tilt your pan quickly and smoothly when spreading batter to create thin, even crepes. It might take a few tries to perfect this skill, so don't get discouraged!
- Cashew Cream Consistency: If your persimmon cashew cream is too thick, add water a tablespoon at a time. The goal is a smooth, spreadable texture that's not too runny.
- Make Ahead Friendly: Both the crepe batter and cashew cream can be prepared a day in advance, making morning preparation a breeze.
- Customize Your Crepes: Feel free to experiment with different fruit purees or add spices like cinnamon to the batter for extra flavor complexity.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 0mg
