breakfast kid friendly summer sweet treats vegan

Coconut Crepes w/ Tropical Fruits & Banana Almond Cream

March 9, 2011

Coconut Crepes w/ Tropical Fruits & Banana Almond Cream

Yesterday I caught another great episode of Sweet Potato Soul‘s new cooking videos (if you haven’t seen her beautiful blog full of delicious vegetarian recipes and cute inspiring videos be sure to check them out). In this episode Jenné prepared tasty little chickpea flour crepes, yum! And as it turned out lying in bed at an early hour this morning I suddenly got an uncontrollable desire to make crepes too!

So with a quick little brain storm as Cam slept and the cats purred on the covers I came up with the idea of fluffy coconut milk crepes filled with tropical fruits and a sweet banana almond cream and I’m super happy to be sharing the resulting vegan recipe!!

These delicate vegan crepes are both dairy and egg free and are quick and simple to prepare. I’m thinking they would be good with buckwheat flour too but, as I didn’t have any on hand, I used a combination of plain flour and quiona flakes. The resulting crepes are light and low in fats and sugar and so yummy with the fresh fruits and banana almond cream.

Summer is slowly coming to an end here so we are enjoying the last of this seasons beautiful fruits like pineapple and blueberries although a combination of any in season fruits would work well. If fresh fruit is unavailable substitute with tinned fruit or try a fruit compote. The banana almond cream is naturally sweet and deliciously creamy with the addition of dates it is oh so awesome and I am thinking of so many ways we can enjoy it, on cereal, in porridge or over a fresh fruit salad.

This simple crepe recipe would make a beautiful Sunday breakfast or brunch for a special occasion or simply on those mornings where you feel like something a little bit extra delicious, or have an uncontrollable desire to make crepes 😀 Enjoy!!

Preparation time: 35mins // Serves 4

Coconut Crepes

  • ½ tsp baking soda
  • ¾ cup plain unbleached flour
  • ¼ cup quiona flakes
  • 1½ cups light coconut milk
  • 2 tbs apple sauce
  • 1-2 tsp maple syrup
  • ¼ cup cold water

Combine the flour, baking soda and quiona flakes in a large bowl with a tiny pinch of salt. In a separate bowl whisk the coconut milk with the apple sauce and maple syrup. Gradually add the coconut milk mixture to the flour mixture, whisking until smooth and then whisk in the cold water.

Heat a non-stick frying pan over a medium heat. When the pan in hot carefully pour a ladle of the crepe batter in a circular motion on to the surface of the frying pan, picking up the pan and rotate it around until the batter spreads out thinly.

Watch the crepe carefully in about 40-50 seconds you will notice the edges start to crisp and curly up slightly. Using a plastic knife or fork carefully lift the edges and very gently turn the crepe using a wide spatula.

Cook the other side for 30 seconds before sliding the crepe from the pan onto a warm plate. Cover and keep warm while you repeat the same steps with the remaining batter.

Banana Almond Cream

  • 50g (2oz) raw almonds (preferably soaked overnight)
  • 4 frozen sugar bananas (or 2 regular bananas)
  • 3 fresh dates, pitted
  • 2 tbs light coconut milk

In a food processor combine all ingredients until smooth and creamy.

Coconut Crepes w/ Tropical Fruits & Banana Almond Cream

  • 600g (21oz) fresh fruit, chopped {we used pineapple, blueberries, banana and rockmelon (cantaloupe)} or try tinned fruits or a fruit compote
  • Coconut Crepes [as prepared above]
  • Banana Almond Cream [as prepared above]

to serve (optional)

  • fresh mint leaves
  • extra maple syrup

The crepes can be assembled two ways. Either layer the crepes with the fruit and banana almond cream finishing with a layer of fruit and a dollop of cream on top. Or fill the crepes with a little fruit and banana almond cream and then roll them up, adding a dollop of cream on top.

Enjoy this healthy and delicious crepe recipe as a scrumptious and fruity start to your day!

Coconut Crepes w/ Tropical Fruits & Banana Almond Cream

{ Thanks to Jenné from Sweet Potato Soul for the crepe inspiration }

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  • Jennifer (Delicieux) March 9, 2011 at 2:27 pm

    What delicious looking crepes Trudy! You are so inspiring with your inventiveness. I love the sound of the banana almond cream.

    Also thanks for introducing me to Sweet Potato Soul! What a beautiful blog.

  • chow vegan March 9, 2011 at 3:19 pm

    Wow, those look awesome! So fluffy and fruity! :-)

  • claire March 9, 2011 at 4:04 pm

    I’ve never had quinoa flakes but I think I may have to get some! This recipe sounds amazing…and I am a fan of most things coconut!

  • Sylvie @ Gourmande in the Kitchen March 9, 2011 at 5:55 pm

    I’ve never used quinoa flakes before, I actually saw some at the store the other day and was tempted to buy some but didn’t because I didn’t know what I would make with it! Ha, well I guess I do now!

  • Noelle March 9, 2011 at 11:50 pm

    These look marvelous! Yum!

  • Jenné @ Sweet Potato Soul March 10, 2011 at 1:57 pm

    Hey Trudy, these crepes with banana almond cream look INCREDIBLE! You’ve in turn inspired me!
    Thanks for the mega shout out : )

  • sally March 11, 2011 at 3:13 am

    Beautiful! The banana almond cream and crepes look fantastic!

  • Trudy ~ Veggie num num March 11, 2011 at 9:58 am

    Gee, thanks everyone for the sweet comments and my pleasure Jenne 😀 My tummy certainly thanked you for the delicious crepe inspiration :)

  • Sarah June 15, 2011 at 2:05 am

    These look awesome!

  • Dan June 17, 2012 at 2:25 pm

    Great looking crepes! But is the applesauce needed? If so are there any substitutes that can be used?