Almond Crepes with Warm Berries (vegan & gluten free)

There’s something special about pancakes and crepes don’t you think? Maybe because they take a little bit more effort and you never quite know if there’re going to come out right – will they stick, burn, be fluffy?? And of course you can follow the exact same method and they turn out differently (or is that just me). Really having a good quality non stick pan is probably my top tip.

I have som sweet almond crepes for you today, my favourite buckwheat flour mixed with almond milk, almond butter and a splash of almond essense for gorgeously almondy  crepes. I filled them with more almond butter, cool and creamy coconut yogurt and warm and gooey berries and fresh mint.
Such a delicious combination! Enjoy xx

I'd love to know if you made this recipe.

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  1 servings
  10 minutes preparation time
  10 minutes cook time


For the crepes; 

  • 1/2 cup buckwheat flour
  • 1 tbsp almond butter
  • 1/2 tsp coconut sugar (add more if you like them sweeter)
  • 1/2 tsp baking powder
  • 1/2 cup plus 3 tbsp almond milk
  • 1/2 tsp almond essence (optional)

For the fruit;

  • Handful of blackberries washed
  • Handful blueberries washed
  • Splash water
  • Splash maple syrup


  • Almond butter
  • Coconut yogurt
  • Fresh mint


To make the crepes;

  1. Add the flour, sugar and baking powder to a large bowl. Stir to combine. Add in the almond butter, essence and almond milk . Mix to a smooth batter. Set aside for a couple of minutes.
  2. Add a little oil to the base of a non-stick small frying pan. Add 1/4 cup of the batter to the pan and swirl around the bottom so you get an even pancake/crepe.
  3. Cook on a medium heat for approximately 2 minutes until there are bubbles in the crepe and you can lift over to flip easily.
  4. Flip and cook on the other side for 30 seconds to a minute
  5. Remove from the pan and place on and cover with a clean cloth to keep warm.
  6. Repeat the process with the rest of the batter.

To make the berry compote;

  1. Add the berries, water & maple syrup to a saucepan and simmer on a medium heat until the berries just start to melt down.

To make the crepes;

  1. Fill the crepes with with almond butter, coconut yogurt and a little compote.
  2. Fold the crepes around the filling and too with more compote, yogurt and fresh mint.

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  1. Kelly on December 4, 2019 at 2:17 pm

    Just wondering how well these would freeze. I would like to make them up for Christmas and with all the prep and number of people to serve at once, it would be nice to make ahead and freeze.

    • Niki on December 8, 2019 at 7:09 am

      Hi Kelly
      I haven’t tried but I don’t think so. Its would be better to make the batter ahead of time and make them fresh so that they are warm and fluffy.
      Niki xxx

  2. Teju on November 9, 2019 at 7:46 am

    Lovely! Can you replace the buckwheat for wheat flour?

    • Niki on December 8, 2019 at 7:08 am

      Hi Teju
      Absolutely, would be delicious
      Niki xxx

  3. Fátima on November 12, 2018 at 4:30 pm

    Beautiful fantástico

  4. Cassie Thuvan Tran on April 30, 2018 at 10:05 pm

    Looks absolutely beautiful! Can you substitute the almond butter for canned pumpkin?

    • Niki on May 8, 2018 at 8:27 pm

      Of course! Sounds lovely xxx

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