Basic crêpe batter


Makes 6 crêpes

  • 50 g buckwheat flour
  • 50 g maize meal (corn meal)
  • 50 g gluten-free flour
  • 10 g ground flaxseed
  • 2 tsp sugar
  • 1 pinch of salt
  • 400 ml soya milk
  • 100 ml water


  1. Combine dry ingredients.
  2. Add soya milk and water while stirring (to avoid lumps from forming).
  3. Let the batter rest for about 30 min.
  4. Spoon small portions of batter into a heated non-stick pan to bake thin crêpes.
  5. Add a filling of your choice and enjoy!

Breakfast crêpes with homemade chocolate-hazelnut spread and banana

Vegan breakfast crêpes with homemade chocolate hazelnut spread and banana | vanilla bean

Ingredients for the spread:

  • 150 g hazelnut butter
  • 100 g coconut oil
  • 80 g agave sirup
  • 2 tbsp cacao powder
  • 2 pinches of vanilla (or ⅛ tsp vanilla extract)
  • 1–2 pinches of cinnamon


  1. Using a blender or food processor (or an immersion blender and a large beaker), blend together the ingredients until smooth.
  2. Make a batch of basic crêpes following the recipe above.
  3. Smother the spread on the fresh crêpes, add fresh banana slices and enjoy!

The spread keeps in the fridge for several weeks, but it does solidify, so let it soften at room temperature for a bit before serving.

Tip: If you’re allergic to hazelnuts, you can make the spread with almond butter, cashew butter, peanut butter or tahini instead.

Savoury crêpes with lentil-ginger-peanut cream and sautéed vegetables

Vegan savoury crêpes with lentil-ginger-peanut cream and sautéed vegetables | vanilla bean

Ingredients for the lentil cream:

  • ½ inch of fresh ginger, finely chopped
  • 250 g yellow or red lentils
  • 1 inch of fresh turmeric root, finely chopped, or 1 tsp turmeric powder
  • ½ tsp cayenne pepper
  • 1 tsp curry powder
  • 2 tbsp peanut butter
  • salt & pepper to taste
  • 500 ml water
  • a bit of oil for sautéeing


  1. In a large pot, heat up the oil and briefly fry the ginger, turmeric and the spices. Add the lentils and keep stirring.
  2. Deglaze with the water and bring to a boil. Lightly simmer, stirring occasionally. Once the lentils are done and soft, stir in the peanut butter.
  3. Fill into a preserving jar or any other airtight container. Keeps in the fridge for 3–4 days.

For the vegetables:

  • 500 g colourful veggies (try butternut squash, parsnip, mushrooms, spinach, peppers)
  • fresh Mediterranean herbs like rosemary, thyme, oregano
  • salt & pepper to taste
  • olive oil for sautéeing


  1. Wash and clean the vegetables and chop into bite-sized pieces.
  2. Stir-fry the vegetables and herbs in a pan with a bit of olive oil. Place the lid on the pan and simmer until vegetables are done.
  3. Add salt and pepper to taste.
  4. Make a batch of fresh crêpes following the recipe above, but omit the sugar. Spread 2–3 tablespoons of lentil cream onto each crêpe, add some vegetables and roll or fold it up.

Serve with a fresh, crisp salad or a hot soup.

© Photos: Winfried Heinze