Maple Almond Butter Crêpes with Toasted Walnuts and Orange Blueberry Sauce

adapted from VeganYumYum's Spring Crêpes Three Ways

For the Crêpe Batter:

1 cup flour

¼ teaspoon fresh nutmeg

Pinch of salt

1 tsp brown sugar

1 T maple syrup

½ cup vanilla soymilk

2/3 cup water

¼ cup olive oil

2 tsp vanilla

For the Filling:

1 cup walnut halves

1 cup blueberries

¾ cup maple syrup

1 tsp orange zest

1 tsp orange extract


Place all crêpe ingredients into a medium sized bowl and whisk to combine. The batter should be lump free and smooth. Place in refrigerator for a half hour.

Meanwhile, to make the filling, place chopped walnuts in a nonstick skillet over medium heat and toast, tossing the contents occasionally until they achieve an even, golden brown. Next, combine the maple syrup, blueberries, zest, and extract in a small saucepan over medium heat, stirring occasionally until the blueberries begin to breakdown and the sauce begins to thicken (10 minutes).

Remove the crêpe batter from the refrigerator. If the batter does not have a thin, pourable consistency, add 1-2 T of water and whisk to combine. Heat a nonstick medium sized skillet to medium heat and spray with cooking spray. To make the crêpes, remove the skillet from the heat source, swirl about a half ladle full of batter onto the skillet, and smooth out the batter until the entire bottom of the pan is covered. Return to heat source and toast for approximately five minutes or until the edges begin to brown. Flip the crêpe and toast for another two to three minutes. Place the finished crêpe on a plate and smear lavishly with almond butter and toasted walnuts. Finally, fold the crêpe in thirds and top with generous heaps of blueberry sauce. Enjoy with a glass of fresh squeezed orange juice or a cup of piping hot French Roast.

Yield: 6 crêpes


If the crêpes split during flipping, apply some batter over the cracks like Spackle. After you have finished browning the current side, flip and allow the batter Spackle to set.

If you want to make all the crêpes at once, simply reheat the finished crêpes on the stove when ready to eat.

To make crêpes for a smaller crowd, simply halve the filling recipe and freeze the remaining crêpes.  Whatever you do, do NOT fold the crêpes before freezing. I did this my first time saving crêpes and ended up with crêpes crumbs.  Thaw in a microwave or skillet.