Vegan crepes filled with lucuma-peach nice cream & caramelized peaches

Vegan crepes filled with caramelized peaches and peach & lucuma nice cream

Aryane @ Valises & Gourmandises
Even vegans can have delicious crepes for breakfast. They can even enjoy vegan crepes filled with peach & lucuma nice cream and caramelized peaches!
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Vegan crepes

  • 1 cup 250 ml unbleached all-purpose flour (see notes)
  • 1 cup 250 ml whole wheat or whole spelt flour
  • 1 ½ teaspoon 8 ml raw sugar (omit for savoury crepes)
  • 2 teaspoons 10 ml baking powder
  • ½ teaspoon 2 ml salt
  • 2 cups 500 ml water
  • 3 tablespoons 45 ml organic canola oil
  • 1 teaspoon 5 ml pure vanilla extract

Caramelized peaches

Peach & Lucuma Nice Cream

  • 3 frozen organic bananas sliced before freezing
  • 1-2 frozen organic peaches sliced before freezing
  • 1 teaspoon pure vanilla extract
  • 1 heaping teaspoon organic lucuma powder


  • Crepes
  • In a mixing bowl, combine the dry ingredients. Add water, oil and vanilla extract and whisk well to combine. The batter should be runny, not too thin nor thick. Set aside while making the caramelized peaches. 
  • In a pan on high heat, lightly oiled, pour ½ cup of the batter in the center and spread evenly to make a thin medium-sized crepe. When the top is no longer liquid, after about 2 minutes, flip carefully using a thin spatula. Don’t make them too thin or they’ll collapse when you flip them. 
  • Cook for another 2 minutes, or until the bottom is nicely browned. Keep in the oven until they’re all cooked and ready to be eaten.
  •  Caramelized peaches
  • Heat a non-stick pan on high heat. Add coconut oil. Once the oil is melted and hot, add the maple syrup and the peach slices. Cook for 5 to 10 minutes, stirring often until the peaches are browned and caramelized.
  • Remove from the stove and place in the warm oven.
  • Peach & lucuma nice cream
  • Place all the ingredients in your blender (a high-power blender will yield the creamiest nice cream in about 2 minutes without any added liquid, but any good blender or food processor will work) and blend on low for about 30 seconds. 
  • Increase the speed to medium and blend until smooth and creamy, helping the mixture move along with the blender wand. Set aside in the freezer while you make the crepes. 


I’ve made these crepes using 100% all-purpose flour, 50% all-purpose 50% whole wheat or spelt flour and also using 100% whole wheat flour, which of course offer the most nutrition. You can experiment and choose what you prefer! 
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