Easy Cherry Pecan 'Tart' Crepes

Inspired by the sweet flavours of a Bakewell Tart, these vegan Cherry Pecan 'Tart' Crepes are like a good-for-you trip to the bakery.


  • 2 cups of Self Raising Flour
  • 3 cups of Almond Milk
  • 1/2 tsp Baking Powder
  • 4 tsp Coconut Sugar
  • A few drops of Vanilla
  • Coconut Oil (for the pan)

  • Fresh cherries, halved and de-stoned
  • Pecan nuts, toasted in the pan
  • Maple Syrup




  1. Combine flour, baking powder and sugar in a bowl. Whisk together with almond milk and vanilla essence until smooth and silky.
  2. Heat your pan and get it really hot. Add coconut oil to the hot pan so the batter doesn’t stick.
  3. If your pan takes a little while to heat, now would be a good time to prepare any fillings or toppings.
  4. Using a ladle, scoop mixture into the pan. One full ladle per crepe is perfect. As the mixture hits the heat, move the pan in a circular motion to distribute evenly.
  5. The pancake will cook quickly. Run a spatula around the edges and when you feel the whole pancake release, flip it over. This should take about one minute. If you’re brave enough flip with the pan!
  6. Cook the other side for a further minute and plate up.
  7. Either fill and roll, or stack them high.
  8. Enjoy!
Miranda Gray

Article by Miranda Gray

Miranda has had a background in the health and wellness industry for over twelve years, and is a co-founder of Aussie Health Products.

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