Vegan Chocolate Crepes with Tofu “Cottage Cheese” and Cherries

Perfect for breakfast or brunch these vegan crepes are easy to make and taste amazing.


Prep Time: 15 mins
Cook Time: 20 mins
Yields: 2-4


  • For the Crepes:
  • 1 1/2 cup self-raisin flour
  • 2 tablespoons raw cacao powder
  • 1 teaspoon baking soda
  • pinch of sea salt
  • pinch of sea salt
  • 1 cup unsweetened soy milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon flax seeds
  • 1/2 cup water
  • 3 tablespoons olive oil
  • For the Tofu "Cottage Cheese":
  • 300 grams silk tofu, drained
  • 200 grams firm tofu
  • 2 tablespoons soy yogurt
  • 1 teaspoon lemon juice
  • pinch of salt
  • 300 grams pitted cherries, for serving


  1. Make the crepes. In a medium bowl combine together flour, baking soda, cacao and salt. Set aside. In a separate bowl add soy milk, vinegar and flax seeds. Stir to combine. Add in the dry ingredients, add water and olive oil. Stir until just combined. Let the mixture rise for 10-15 minutes. Drop about 3 tablespoons of the batter onto the pan over medium heat. When bubbles pop, flip over and cook for another couple of minutes. Repeat with the remaining batter.
  2. Make the tofu "cottage cheese". Place all the ingredients into a blender and process until creamy and smooth.
  3. Spread about one tablespoon of the tofu "cottage cheese" onto each crepe, top with cherries, roll up and enjoy right away.

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