Crepes with Lemon Cream Cheese and Blackberry Filling

Crepes with Lemon Cream Cheese and Blackberry Filling


  • 3/4 cup white whole wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • pinch of cardamom (optional)
  • 23 tablespoons maple syrup or all-natural cane sugar
  • 1/2 cup almond milk
  • 1 tablespoon olive oil
  • 1 teaspoon vanilla
  • 1 cup sparkling water


  • In a large mixing bowl, combine flour, salt, baking powder, and cardamom. Stir to combine.
  • In a separate bowl, add all the liquid ingredients: almond milk, olive oil, maple syrup, vanilla, and sparkling water.  
  • Make a well in the middle of the dry mixture and pour in the liquid ingredients. Stir to combine.  
  • If the batter seems too thick, add an additional tablespoon of sparkling water until the batter becomes a soupy consistency. It may take an additional 2-3 tablespoons of water.  
  • Heat a skillet, and when it is hot, add about 1/4 cup of batter. Lift the skillet and twirl around to make the batter spread out into a large circle. Return to the heat source—Cook for a few seconds on each side. Ensure the bubbles on the top are popped before you attempt to turn it (otherwise, it will most likely stick to the pan).
  • Serve with berries, favorite fruit, vegan whipped cream, or your choice:)

NOTE: These crepes do not usually stick to the skillet, but if they do, spray a little oil on the pan between each crepe.

Lemon Cream Cheese Filling

  • 1 pack (7 oz.) Violife Vegan Cream Cheese
  • 1 tablespoon fresh lemon juice
  • 2-3 tablespoons powdered sugar

With a hand mixer whip the Cream Cheese and lemon juice until smooth; next, add the powdered sugar a tablespoon at a time. Adjust to taste.  Refrigerate until ready to serve.  

Blackberry Filling

  • 10 oz. frozen organic blackberries
  • 3 tablespoons maple syrup
  • 1 tablespoon tapioca (mix with 1 tablespoon water)

In a small saucepan add the frozen blackberries and maple syrup. Bring to a simmer while stirring. Let simmer for a few minutes.  

Mix the tapioca with about 1 tablespoon of water to make a slurry. Add to the saucepan. Stir. It will thicken quickly. Let it simmer on low for about a minute, stirring frequently.

Set aside to cool.


  • Assemble the crepes right before eating. I have found it helpful to let people fill their crepes according to their taste buds, so I usually provide the three components and then let people assemble the crepes according to their preferences.  
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