Vegan Crêpes with Roasted Maple Rhubarb & Strawberries

Can you imagine a more stunning brunch than these summer crêpes? Deliciously tangy and lusciously sweet, rhubarb and strawberries are the best of friends.

Prep: 10 mins + 1 hr refrigeration| Cook: 15 mins | Serves: 6

Gluten-free, dairy-free, and entirely eggless, whip up these French crêpes for a délicieuse brunch with friends or treat your family to a vegan feast. Crêpes are lighter, thinner and crispier than their pancake cousin, and make the best of bedfellows with sweet jammy toppings and creamy almond yoghurt.

We’ve used a white flour blend to create a traditional vanilla flavoured crêpe, although you could easily substitute buckwheat to impart an earthy, nutty taste. If possible, use a well-seasoned cast iron skillet, like those from Le Creuset, to create crisp caramelisation. A heavy skillet will also ensure consistent heat resulting in an evenly cooked crêpe.

Elevate these crispy almond crêpes to showstopping status by pairing with our Vanilla Crème Anglaise and a light sprinkling of crushed pistachios. The sweet and salty flavours balance out the tart rhubarb. To achieve a perfect crêpe, the batter needs to be just right, so consider your first crêpe a prototype. If the test crêpe is too thick or too thin, adjust the batter by gradually adding flour or water. In France, it’s actually tradition to discard the first crêpe.

Tip: Both the roasted and stewed rhubarb can be cooked a day ahead— the flavours will intensify overnight.



  • 1 cup gluten-free flour blend
  • 1 1/2 cups Almo Milk
  • 1 tsp vanilla essence
  • 1 tsp maple syrup, optional
  • 1 tsp coconut oil, for greasing
  • Up to 1/3 cup of additional water

Roasted Maple Rhubarb & Strawberries

  • 1 cup rhubarb, chopped
  • 1 punnet strawberries, cored and halved
  • 1/4 cup maple syrup

Stewed Rhubarb 

  • 1 cup rhubarb, chopped
  • 1/2 cup apple juice


  1. In a large mixing bowl, add all crêpe ingredients, except water, and whisk together until completely smooth. Cover and rest for 5 minutes.
  2. While the crepe mixture is resting, preheat the oven to 180°C and prepare a baking tray.  
  3. In a medium mixing bowl, combine rhubarb, strawberries, and maple syrup. Then stir together to coat the fruit in maple syrup, transfer to the baking tray and roast for 15-20 minutes.
  4. To make the stewed rhubarb, place chopped rhubarb and apple sauce in a saucepan and cook, stirring occasionally over low-to-medium heat until the rhubarb softens, and a sauce develops, 8-10 minutes. Set aside.
  5. For the crêpes, heat oil in a skillet over medium heat. Add a quarter cup of batter and quickly swirl around to cover the entire skillet base. Cook until the edges start to curl up and away from the skillet, about 1 minute. Carefully flip using a rubber spatula, and cook very briefly on the other side, about 20 seconds.  
  6. Taste crêpe and adjust batter as needed, by adding additional water or flour. Repeat the cooking process for remaining crêpes.
  7. Serve on a plate with a dollop of vegan ice cream. Drizzle with stewed rhubarb and top with roasted maple rhubarb and strawberries.