Sweet crepes with raspberry chia jam
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4
  • 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
  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.
Recipe by Plant-baked at https://www.plantbaked.com/sweet-crepes-with-raspberry-chia-jam/