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Vegan Crepes arranged on a white plate
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5 from 5 votes

Vegan Crepes (with Citrus Cream Cheese and Apricot Orange Walnut Syrup)

Learn how to make the most delicious vegan crepes. Then learn how to stuff them with lemon cream cheese and drizzle them with apricot walnut syrup, making them quite divine. This recipe, although indulgent, couldn't be quicker--or easier--to make.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: Vegan Crepes
Servings: 12 crepes (approx)
Calories: 218kcal


For the vegan crepes

  • 1 cup all-purpose flour
  • ½ cup white cornmeal
  • 2 tbsp tapioca flour
  • 2 cups water
  • ½ tsp salt
  • 2 tbsp vegetable oil

For the citrus cream cheese filling

  • ¾ cup vegan cream cheese
  • 4 tbsp vegan butter
  • ¼ cup powdered sugar
  • Zest of 1 lemon (or orange)

For the Apricot Orange Walnut Syrup

  • ½ cup sugar
  • ¼ cup orange juice (or lemon juice for a different but equally delicious flavor. You might want to add more sugar)
  • 2 tbsp water
  • 2 tbsp dried apricots (chopped into small pieces)
  • 2 tbsp walnuts (chopped)


Make the crepe batter

  • Place all the ingredients in a blender and whisk. Scrape down the sides of the blender to get any flour that sticks to the sides and blend again until well-mixed.

Make the cream cheese filling

  • Place all ingredients in a bowl and whisk using a fork or whisk until you have a fluffy, smooth mixture.

Make the Apricot Orange Walnut Syrup

  • Place all the ingredients in a small, heavy-bottomed saucepan and allow them to come to a boil. Turn down the heat to low and simmer about 10 minutes.

Cook the crepes

  • Heat a six-inch non-stick skillet (or an 8-inch skillet will do. It will make larger crepes)
  • Brush or spray a little oil on the bottom. Use vegan butter for crepes with a delicious, buttery flavor.
  • Pour ½ to ⅓rd of a cup of the crepe batter in the center and immediately lift and tilt the pan gently, turning your wrist, so the batter coats the bottom evenly. You want a thin, even layer. If you have bald spots, pour a tiny bit of batter to patch them up.
  • Cook until the top is completely dry and the sides appear to pull away from the pan. Flip over and cook another 30 seconds. Repeat with the remaining batter. You can stack them up in a plate once they're cooked.

Assemble the crepes

  • Place a crepe on a plate. Spread a heaping tablespoon of the cream cheese filling in the center, then fold once into half and once again. Repeat with remaining crepes.
  • Drizzle with the apricot-walnut syrup and serve immediately.


Serving: 1crepe | Calories: 218kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 185mg | Potassium: 89mg | Fiber: 2g | Sugar: 13g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg