Sweet crepes with raspberry chia jam

Sweet crepes with raspberry chia jam, yes another crepes recipe. This time I made them sweet and with raspberry chia jam and whipped cream.

The other day when I made savory crepes, I got reminded of how delicious crepes are and needed to make sweet crepes too. It´s been a while since last time. Thank you myself for reminding me.

raspberry crepes

Crepe is just another name for pancakes that are thinner than American pancakes. When I was a kid, we use to eat them all the time, and we called them pancakes.
The easiest way for making crepes this thin is with a crepe pan, but not necessary. A regular frying pan will do the job.

raspberry crepes

Sweet crepes with raspberry chia jam
 
Prep time
Cook time
Total time
 
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
Ingredients
  • 1 ½ (3 dl) cup frozen raspberries
  • 1 tbsp chia seeds
  • 1 tbsp agave syrup
  • 1 ½ cup (3 dl) flour
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • 2 ½ cup (6 dl) oat milk (or other non-dairy milk)
  • 2 tbsp sunflower oil
  • non-dairy whipped cream
Instructions
  1. Start with making raspberry chia jam. Thaw raspberries in a microwave.
  2. Once the raspberries are thawed, use a fork to mash them up to your desired consistency.
  3. Stir in one tbsp of chia seeds and one tbsp agave syrup.
  4. Let the mixture rest to let chia seeds absorb moisture.
  5. Make crepe batter. In a medium bowl, combine flour, baking soda, vanilla extract, oat milk and sunflower oil. Wisk until no lumps remain.
  6. Preheat a frying pan or a crepe pan, add a little oil, so it doesn't stick.
  7. Pour ⅛th of batter into the pan. Distribute it quickly across the surface.
  8. Cook the first side until the surface of the crepe is golden and dry underneath. Gently flip it with a spatula.
  9. Cook the other side for about a minute.
  10. Repeat until all the batter is finished.
  11. Serve crepes topped with raspberry chia jam and non-dairy whipped cream.

If you have any questions or just want to say hi, don’t be afraid to leave a comment. I’ll be more than happy to answer all of your questions. And if you try this recipe, let me know what you think. If you want to stay updated follow me on Instagram or Pinterest.

 

 

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