Vegan Chestnut Crepes
Prep time
Cook time
Total time
Go flipping nuts for these vegan crepes. Vegan + gluten / refined sugar free!
Rough Measures:
Serves: 8
  • 65g / ¾ cup chestnut flour (I used Shipton Mill)
  • 45g / ½ cup oats
  • 440ml /1¾ cups nut milk + a little extra to thin out batter mix if needed (I used cashew milk)
  • 1 tablespoon ground flaxseed
  • For sweet pancakes; 2 tablespoons maple syrup
  • Toppings;
  • Sweet; maple syrup / agave / date syrup / nut butters / coconut jam etc
  • Savoury; sautéed mushrooms / spinach / hummus / baba ganoush
  1. In a blender, blend the batter ingredients.
  2. Turn on the pancake mixer and leave to heat up for 3 mins, I used temperature setting 3. If using a frying pan, heat a little coconut oil in a pan and let the pan get hot.
  3. Ladel a spoonful of the mix onto the crepe tray. Use the wooden T-spatula to spread the mix evenly.
  4. Cook for 2-3 minutes on one side, then flip over and cook for 3 more minutes - cook until nicely browned.
  5. Serve with toppings of your choice
Recipe by Rough Measures at