Vegan Nectarine Crepes

Love a good old crepe that wraps caramelised fruits like a blanket. Sometimes I came to look at crepes as a thinner version of pancakes = less carbs. A good thing, no? Crepes are also easy to make at home, the watery batter is almost fail proof and you can get as creative as you want with the fillings.

In this version the crepe is made with soy milk and syrup is replaced with gula melaka (coconut sugar concentrate popular in Southeast Asia).


- 1/2 cup of flour

- 150ml soy milk

- 1/4 teaspoon baking powder

- Brown sugar

- 2 nectarines

- A handful of pistachios

- Gula Melaka syrup

- Cinnamon powder


1. Sift the flour, baking powder and sugar

2. Mix the dry ingredients with soy milk until no clumps are found, the batter should be watery

3. On a pan on medium heat, spray a thin layer of oil

4. Scoop up about 1/2 cup of the batter and spread it evenly on the pan

5. Let it cook for about 20-30 seconds till you are able to flip it

6. Cook the other side for another 10 seconds or more

7. Lift the crepe and let it cool on a plate

8. For the nectarines, cut it into small slices

9. Cook on medium heat with sugar or gula melaka until they are sorted and brownish in colour

10. Add in cinnamon powder

11. Pour the caramelised nectarine slices on the crepe and fold it

12. Drizzle with pistachios and gula melaka



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