You'll love everything about this breakfast – the color, the flavors, the coconut whip, the effortlessness, the blueberry that add a tartness, and the crêpes. If you’re looking for a colorful, light, breakfast, you need to try these crêpes.

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Matcha Crêpes [Vegan]

Ingredients

For the Crêpes:

  • 2 tablespoons coconut sugar
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 tablespoon matcha powder
  • 1 cup flour

For the Filling

  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 can coconut milk

For the Coconut Whip:

  • 1 13.5-ounce can full-fat coconut milk
  • A drop of vanilla extract
  • 1 tablespoon powdered sugar
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Preparation

  1. To make the coconut whip, remove the solid portion of the canned coconut and place in the bowl of a standing mixer with vanilla. Sift in the powdered sugar for the best texture. Combine, set aside to chill. To assemble fill the crepes with the coconut cream. Spread dollops with a spoon or pipe in for more aesthetic appeal. Top with addition coconut cream and fresh berries, garnish with mint.
  2. Combine all ingredients for the crêpes in a bowl and set them aside in the fridge for about 20 minutes.
  3. While the batter is resting, combine all the filling ingredients and whisk until smooth. Heat a crepe pan or medium size nonstick skillet to medium heat. Right before you are going to add batter, put a small dap of butter in the pan and swirl to coat. Then, using a 1/4 cup scoop, scoop batter into the pan, swirling the pan as you pour to evenly coat the pan with the batter.
  4. Once the batter is even, set the pan down and allow the crepe to brown just slightly. Then carefully lift up the edges with a spatula and flip over, if you are a beginning crepe maker, you can skip the flipping part if you can't get right, just allow the batter to set on the top. Once the crepe is browned on both sides, turn it out onto a paper towel or a plate. Repeat with remaining batter until all of it has been used. To serve, heat the filling in the microwave until warm. (or serve cold) Place a crepe on the plate, place the filling the center and fold up the sides. Top with fresh cinnamon coconut whipped cream, candied pecans, and serve.

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