3-Ingredient Vegan Crepe Batter — Savory Chicken Lemon Artichoke Pesto Crepes and Sweet Mango Vanilla Crepe Cake (w/ vegan options!)


Vegan Crepe Batter:

  • 2 1/2 cups of all purpose flour
  • 4 cups of plain plant-based milk
  • 4 flax “eggs” (3 tbsp flaxseed meal + 9 tbsp water), or use regular eggs

Side Note: This amount made 8 large crepes for the savory filling AND 16 small crepes to stack for the crepe cake.

Mango Whipped Cream Filling:

  • 2 ripe mangoes
  • 1 pint of cold whipping cream (refrigerate for at least 6 hours)
  • 1 tbsp of vanilla extract
  • 3 tbsp of brown sugar
  • 4 tsp of unflavored gelatin water (2 tsp of gelatin + 6 tsp of water)

Side Note: an electronic mixer will be useful to whip the whipping cream… or prepare yourself for an arm workout. RIP to my arms.

Chicken Lemon Basil Pesto Filling:

  • 6 cups of chopped kale
  • 1/2 jar (11 oz) of lemon artichoke pesto (or your choice of pesto! I purchased this from Costco; the vegan option is to make my basil pesto from scratch!)
  • 2 lbs of boneless and skinless chicken breast (or choice of protein; don’t forget to defrost ahead of time!)
  • 1/3 cup of minced garlic (or mince one garlic head and add half of a juice of lemon and 1/3 cup of water)


Preparing the Crepe Batter

  1. Make the flax “eggs” by beating the flaxseed meal and water together. Set aside.
  2. Obtain two big bowls and a strainer. In one bowl, whisk the milk and flour well. Add the “eggs”.
  3. Strain the batter into the other large bowl in increments. Whisk the batter in the strainer to help transfer as much of the mixture. Once completed, cover with a plastic wrap, and refrigerate for at least one hour.
  4. Mix the chilled batter, and lightly oil a pan on low heat.
    1. To make the savory crepes, use a medium pan. Add about 1/2 cup of the batter, and tilt the pan in a circular motion so that the surface is entirely covered with the batter. Cook for about 5 minutes or until lightly brown, and flip using a spatula. Cook for another 5-6 minutes. Set aside for the savory filling!
      1. Side Note: This made 8 medium crepes.
    2. To make the sweet crepe cake, use a small medium pan. Add about 1/4 cup of the batter, and tilt the pan in a circular motion so that the surface is entirely covered with the batter. Cook for about 3 minutes or until lightly brown, and flip using a spatula. Then cook for another 2-3 minutes. Let these crepe stacks cool before constructing the cake.
      1. Side Note: This made 16 small crepes to layer for the crepe cake.

Savory Direction: Cooking the Chicken Lemon Artichoke Pesto Filling

  1. Cube the chicken breast, and transfer to a bowl. Season with black pepper, and add the minced garlic. Let it marinade for 30 minutes. (Side Note: I’m not seasoning it with salt because I am using store-bought pesto which already contains sodium!)
  2. In a non-stick pan heated to low-medium, add the marinated chicken. Cover with a lid, and simmer for 5 minutes. Add the kale, and continue cooking until the kale is tender.
  3. Add half the jar of store-bought pesto. If you’re using my vegan basil pesto recipe, drain out the water/liquid first, and then add homemade pesto. Let it marinade on medium heat for 5 minutes while continually mixing.
  4. Turn off the heat, and serve on the crepes!

Sweet Direction: Making the Vanilla Whipping Cream Filling

  1. Slice the whole mangoes into three so that you have 2 “cheeks” and the bone (middle part with the seed).
  2. Score the mango’s “cheeks” using a knife, and carve out the cubes using a spoon. (Side Note: Be careful to not puncture through the skin and slice yourself!! Here’s a tutorial in case you need it, haha). Carefully slice off the mango “meat” off the sides of the bone as well. Set aside the cubed mango pieces.
  3. In a big mixing bowl, add the chilled whipping cream, brown sugar, and vanilla extract. Whip until peaks form.
  4. In a small microwave-safe bowl, combine the gelatin and water. Let it sit for a few minutes, and then microwave for 10 seconds or until the gelatin is fully dissolved.
  5. Transfer 1/4 cup of the whipping cream mixture into the gelatin, and mix immediately. Once incorporated, transfer that mixture into the original whipping cream mixture. Then, whip again until peaks form.
  6. Take 5 cooled small crepes, and stack them on top of each other. Use the top of a bowl and a knife to trace out circles and to cut out the rough edges. Repeat with the rest of the crepes.
  7. Take one crepe, and place it on a plate. Spread a thin layer of the vanilla whipping cream. Place another crepe on top. Repeat. Add the cubed mangoes after five layers have been stacked, and after 10 layers have been stacked. Save the remainder for decoration.
  8. Use the remaining vanilla whipping cream to decorate the crepe cake. Top with remaining mango cubes if desired!

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