Easy Blackberry Crepes

PACK'D's Easy Blackberry Crepes recipe
  • Makes 6
  • Prep 1 hour 8 mins
  • Cook 12 minutes
  • Total  1 hour 20 mins
  • Storage Tupperware for 1 day
Vegan, Refined Sugar Free


    • 1 cup plain flour
    • Good pinch flaked sea salt
    • 1 1/2 cups + 2 tbsp almond milk
    • 3 tbsp coconut oil, melted + more for cooking
    • 1 tbsp maple syrup
    • 1 tsp vanilla extract


    • 1/2 cup coconut yoghurt
    • 1 cup PACK'D frozen blackberries, thawed
    • Maple syrup to taste


    Add the flour and salt to a large mixing bowl. Stir to combine. Add almond milk, coconut oil, maple syrup and vanilla extract. Whisk again with a hand balloon whisk until smooth. Place in the fridge for 1 hour.

    Lightly oil a non-stick pan and heat to medium.

    Scoop 1/4 cup of batter into the pan and swirl it around until the surface is coated. Cook until the edges start to curl and you can lift the with a fish slice (1-2 minutes). Then, gently flip the crepe and cook the other side for 20 - 30 seconds until slightly golden. Lift the crepe, using a fish slice, onto a wire rack to cool. Adjust thickness of batter if required. If too thick add a touch of water or almond milk.

    Repeat until all the batter is finished. To serve, fold crepes and top with coconut yoghurt, blackberries and a drizzle of maple.


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