- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
For the Roasted Rhubarb
- 250g rhubarb, sliced
- 2 Tbsp caster sugar
- 1 Tbsp lemon juice
- 1/2 tsp vanilla extract
For the Vegan Crepes
- 225g plain white flour
- 450ml soy milk, unsweetened
- 2 Tbsp vegetable oil plus more for frying
- 1 Tbsp caster sugar
- 2 Tbsp icing sugar
- 100ml vegan yogurt
To Make the Roasted Rhubarb
- Preheat the oven to 180c/355f (fan).
- Place the rhubarb in a medium bowl and add the caster sugar, lemon juice and vanilla extract. Toss to coat the rhubarb completely. Transfer the rhubarb to a small roasting tin and cover the top with tin foil. Place in the oven to roast for 20 minutes.
To Make the Crepes
- In a large bowl, combine all the crepe ingredients and whisk until smooth. Set aside for 10 minutes.
- Heat a large, non-stick frying pan (or ideally crepe pan) over medium heat and drizzle with a little vegetable oil.
- Use a ladle to scoop some batter and add to the centre of the hot pan. Swirl the pan around to make a large thin crepe. Cook until the top of the crepe looks matte and no longer wet.
- Flip the crepe and fry for a further minute or until lightly browned underneath. Fold in quarters and remove from the pan. Repeat with all the remaining batter.
To Serve the Vegan Crepes
- Arrange the crepes on plates and top with vegan yogurt, the roasted rhubarb and a sprinkle of icing sugar.
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Keywords: vegan crepes with roasted rhubarb recipe
Like with non-vegan crepes, the batter is better when left to rest for 10 minutes or so. Before you start frying up crepes, let it rest!
Knowing when to flip your crepe is easy! Just wait for the top to turn matte and no longer wet or shiny looking. This means it’s just about cooked all the way through.
On the second side, you’re looking for those mottled, golden-brown marks to indicate the crepe has that perfect balance of crisp and softness. Be sure to carefully lift the crepe every now and then to make sure it’s browning nicely.
These crepes are basically sugar-free so they work well for both sweet and savoury fillings. I love roasted rhubarb with a little vegan yogurt. Feel free to add a touch of icing sugar to maple syrup to sweeten things up.