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.
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.
- 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
- Start with making raspberry chia jam. Thaw raspberries in a microwave.
- Once the raspberries are thawed, use a fork to mash them up to your desired consistency.
- Stir in one tbsp of chia seeds and one tbsp agave syrup.
- Let the mixture rest to let chia seeds absorb moisture.
- Make crepe batter. In a medium bowl, combine flour, baking soda, vanilla extract, oat milk and sunflower oil. Wisk until no lumps remain.
- Preheat a frying pan or a crepe pan, add a little oil, so it doesn’t stick.
- Pour 1/8th of batter into the pan. Distribute it quickly across the surface.
- Cook the first side until the surface of the crepe is golden and dry underneath. Gently flip it with a spatula.
- Cook the other side for about a minute.
- Repeat until all the batter is finished.
- Serve crepes topped with raspberry chia jam and non-dairy whipped cream.
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