Soft vegan crepes filled with fresh strawberries, lemon zest, and cardamom for a delicate, gluten-free dessert. No eggs, dairy, or refined sugars required.
1 1/2 cups gluten-free all-purpose flour
1 tbsp ground flaxseeds + 3 tbsp water
3/4 cup almond milk (or oat milk)
1/4 cup unsweetened applesauce
2 tbsp maple syrup
1 1/2 tsp baking powder
1/4 tsp crushed cardamom pods
3 tbsp softened salted vegan butter (or coconut oil)
3 cups fresh strawberries, sliced
1 tbsp lemon zest
Blend flaxseeds and water until smooth; let sit 5 minutes
In a bowl, sift flour, baking powder, and cardamom
Mix wet ingredients: flax mixture, almond milk, applesauce, maple syrup, and vegan butter until combined
Add wet ingredients to dry and whisk until smooth; pour batter as crepes on a hot skillet
Brush crepes with melted vegan butter (optional)
Fold crepes and fill with strawberry mixture (strawberries + lemon zest)
Roll tightly and serve warm
Freeze leftover batter in airtight container for up to 2 weeks
Use oat milk for enhanced nuttiness
Cardamom can be substituted with cinnamon or vanilla extract
Thaw frozen berries and drain excess liquid before using