Dairy Free Crepes with Coconut Cream and Strawberries
These dairy free crepes with coconut cream and strawberries have become a staple in my breakfast rotation, and honestly, I think they beat the traditional version in every way. The batter comes together in under five minutes using oat flour instead of plain white flour, which bumps up the fibre content and gives the crepes a subtle nutty warmth. Coconut milk keeps everything silky and rich without a single drop of dairy, and a scoop of vanilla protein powder quietly boosts the protein so you are not crashing by mid-morning. The result is a breakfast that feels completely indulgent but is quietly working hard for your body.
The strawberry filling is where the magic really lives. Fresh strawberries are briefly macerated with a squeeze of lemon juice and just a touch of pure maple syrup, which draws out their natural juices and creates a glossy, fragrant compote without loading on refined sugar. If your strawberries are ripe and sweet, you can dial back the maple syrup even further. While the berries are doing their thing, you whip chilled full-fat coconut cream until it turns fluffy and cloud-like. A little vanilla extract and a pinch of sea salt is all it needs. That lightly sweetened coconut cream is the finishing touch that pulls every element together.
Cooking dairy free crepes can feel intimidating the first time, but the technique is straightforward once you know a couple of key things. Your pan needs to be properly preheated and lightly greased with coconut oil before each crepe goes in. Pour a small ladleful of batter into the centre, then immediately tilt and swirl the pan in a circular motion so the batter spreads into a thin, even round. The crepe is ready to flip when the edges lift slightly and look dry, which takes roughly sixty to ninety seconds. The second side needs only about thirty seconds. If your first crepe turns out uneven or too thick, just eat it as the cook's reward and adjust the amount of batter for the next one.
What I love most about this recipe, beyond the flavour, is how genuinely nourishing it is. Each serving delivers a solid hit of protein from the eggs and protein powder, meaningful fibre from the oat flour, and healthy fats from the coconut. The sugar content stays low because the sweetness comes almost entirely from the fruit itself. You can fold the crepes into quarters and nestle them on a plate, then spoon the macerated strawberries generously over the top and finish with a dollop of whipped coconut cream. A scatter of toasted coconut flakes and a few fresh mint leaves turn a weekday breakfast into something that genuinely looks like it belongs in a brunch cafe. This one is great for meal prepping the crepes ahead of time too, which makes busy mornings feel far more manageable.
Ingredients
- 1 cup oat flour (use certified gluten free oat flour if needed)
- 2 tbsp vanilla protein powder (plant-based or egg-white based, unflavoured also works)
- 1 tbsp pure maple syrup (for the batter, reduce or omit if berries are very sweet)
- 3 large eggs (free range recommended)
- 1 cup light coconut milk (from a can, shaken well)
- 1 tsp pure vanilla extract
- 1 pinch fine sea salt
- 1 tsp coconut oil (for greasing the pan, refined for neutral flavour)
- 400 g fresh strawberries (hulled and sliced, about 3 cups)
- 1 tbsp pure maple syrup (for the strawberry filling)
- 1 tbsp fresh lemon juice (about half a small lemon)
- 1 can (400ml) full-fat coconut cream (refrigerated overnight, thick cream scooped from the top)
- 1 tsp pure vanilla extract (for the whipped coconut cream)
- 1 pinch fine sea salt (for the whipped coconut cream)
- 2 tbsp unsweetened coconut flakes (lightly toasted, for garnish, optional)
- small handful fresh mint leaves (for garnish, optional)
Instructions
- 1
The night before, place your can of full-fat coconut cream in the refrigerator. This firms up the cream so it whips beautifully. If you are short on time, two hours in the fridge is the minimum.
Do not shake the can before opening. You want the thick cream layer separate from the liquid underneath.
- 2
Make the strawberry filling first so it has time to macerate. Combine the sliced strawberries, 1 tablespoon of maple syrup and the lemon juice in a bowl. Stir gently, then set aside at room temperature for at least 20 minutes. The berries will release their juices and create a light syrup.
Taste your strawberries before adding maple syrup. Very ripe berries may need none at all.
- 3
Make the crepe batter by adding the oat flour, protein powder, eggs, light coconut milk, maple syrup, vanilla extract and sea salt to a blender. Blend on medium speed for about 30 seconds until completely smooth and lump free. Let the batter rest for 5 minutes so the oat flour can hydrate.
The batter should be thin, similar to the consistency of single cream. If it feels too thick, add a splash more coconut milk and blend briefly.
- 4
While the batter rests, make the whipped coconut cream. Open the chilled coconut cream can carefully without shaking. Scoop the thick white cream into a cold mixing bowl, leaving the liquid behind. Add the vanilla extract and pinch of salt. Use an electric hand mixer or stand mixer and beat on medium-high speed for 2 to 3 minutes until fluffy and softly peaked. Refrigerate until needed.
Chill your mixing bowl in the freezer for 10 minutes before whipping for the best results.
- 5
Heat a 20cm or 22cm non-stick skillet or crepe pan over medium heat. Add a very small amount of coconut oil and swirl to coat the surface. When the pan feels hot when you hover your hand above it, you are ready to cook.
Medium heat is key. Too hot and the crepe burns before it sets. Too cool and it sticks and tears.
- 6
Pour approximately 3 to 4 tablespoons of batter into the centre of the pan. Immediately lift the pan off the heat and tilt it in a circular motion to spread the batter into a thin, even round about 20cm wide. Return to the heat and cook for 60 to 90 seconds until the edges look dry and start to lift slightly from the pan.
Do not move or touch the crepe until those edges begin to curl up. Patience here prevents tearing.
- 7
Flip the crepe carefully using a thin spatula and cook the second side for 25 to 30 seconds. Slide onto a plate. Continue cooking the remaining batter, adding a tiny amount of coconut oil between each crepe as needed. Stack cooked crepes on the plate as you go.
Stack crepes directly on top of each other as they cook. They will not stick together.
- 8
If using coconut flakes for garnish, toast them now in the dry pan over low heat, stirring constantly for about 1 to 2 minutes until golden. Watch them closely as they go from golden to burnt very quickly.
- 9
To assemble, fold each crepe into quarters and arrange two on each plate. Spoon the macerated strawberries generously over the top, followed by a good dollop of the whipped coconut cream. Scatter with toasted coconut flakes and a few fresh mint leaves if using. Serve straight away.
You can also roll the crepes into cylinders and serve the strawberries and cream on the side for a neater presentation.
Nutrition per serving
298kcal
Calories
14g
Protein
28g
Carbs
15g
Fat
4g
Fibre
9g
Sugar
142mg
Sodium
Pro Tips
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Rest the batter for at least 5 minutes before cooking. This step makes the crepes more tender and reduces the chance of tearing.
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Your first crepe is almost always a test one. Use it to gauge the heat level and batter consistency before cooking the rest.
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Keep cooked crepes warm by covering the plate loosely with foil or placing it in an oven set to the lowest setting.
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Do not skip refrigerating the coconut cream overnight. Room temperature coconut cream will not whip properly and stays runny.
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Use a pastry brush to apply coconut oil to the pan for very even, light coverage between crepes.
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Leftover coconut liquid from the can is great stirred into smoothies or oatmeal the next day.
Frequently Asked Questions
Variations
- •
Banana and Almond Butter Filling
Swap the strawberry filling for sliced banana drizzled with a tablespoon of natural almond butter and a sprinkle of cinnamon. Great for a higher energy, post-workout version.
- •
Mixed Berry Compote
Use a mix of fresh or thawed frozen blueberries, raspberries and strawberries in the filling. Simmer them briefly in a small saucepan with lemon juice and a teaspoon of maple syrup for a warm compote option.
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Savoury Spinach and Avocado
Skip the maple syrup from the batter and fill the crepes with wilted baby spinach, sliced avocado, a sprinkle of nutritional yeast and a squeeze of lemon. A completely different but equally satisfying breakfast.
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Chocolate Hazelnut
Add a tablespoon of raw cacao powder to the crepe batter and fill with a spread of natural hazelnut butter, sliced strawberries and a tiny drizzle of maple syrup. A nourishing take on a classic flavour combination.
Substitutions
- •Oat flour → Buckwheat flour (Buckwheat flour makes the crepes slightly earthier in flavour with a deeper colour, but they are just as tender and also naturally gluten free.)
- •Vanilla protein powder → Extra tablespoon of oat flour (If you prefer to skip protein powder, just add an extra tablespoon of oat flour. The protein content per serving will be lower but the recipe still works perfectly.)
- •Light coconut milk → Unsweetened almond milk or oat milk (Both work well in the batter and keep the recipe dairy free. The flavour will be slightly less coconut-forward, which some people prefer.)
- •Full-fat coconut cream → Cashew cream (Soak 1 cup of raw cashews in water for 4 hours, drain and blend with 3 tablespoons of water and a teaspoon of vanilla until completely smooth. Refrigerate until thick enough to spoon. Note this is not nut free.)
- •Fresh strawberries → Fresh raspberries or sliced peaches (Both pair beautifully with coconut cream. Raspberries add more tartness while peaches bring a floral sweetness. Adjust the maple syrup in the filling accordingly.)
- •Maple syrup → Raw honey or date syrup (Both work as a one-to-one swap. Date syrup has a richer, slightly caramel-like flavour that is lovely with the coconut cream. Note that honey makes the recipe non-vegan.)
🧊 Storage
Store leftover cooked crepes in an airtight container in the refrigerator for up to 3 days, separating layers with baking paper. Reheat gently in a dry non-stick pan for 30 seconds per side, or microwave for 20 seconds. Store whipped coconut cream in a sealed jar in the fridge for up to 3 days. It may firm up further when chilled, so stir briefly before serving. Macerated strawberries keep refrigerated for up to 2 days but are best eaten the same day.
📅 Make Ahead
Cook the full batch of crepes up to 3 days ahead and refrigerate, or freeze for up to 1 month. Prepare the coconut cream up to 24 hours ahead and refrigerate. Macerate the strawberries up to 2 hours before serving for the best flavour and texture.
