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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Whisk the flour, plant milk, sugar, oil, vanilla, and salt until smooth and lump-free. Let the batter rest for 10-15 minutes.
Heat a non-stick pan over medium heat and lightly grease if needed. Pour in a thin layer of batter, swirling to coat. Cook until the edges lift and the surface sets, then flip and cook briefly. Repeat to make 15 crepes and let cool completely.
Spread 2 tsp raspberry spread over each crepe and fold in half.
Lay 5 filled crepes slightly overlapping in a line. Spread a thin layer of yogurt along the bottom edge, then carefully roll them up into a rose and place in the centre of a plate.
Arrange the remaining folded crepes around the centre rose, overlapping slightly and using a little yogurt to hold the shape.
Dust with strawberry powder and sprinkle with crushed pistachios before serving.
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Soy, oat or almond milk all work.
Sugar and vanilla are optional.
Use a 100% fruit raspberry spread.
Can I use a different type of milk?
Yes, soy, oat, or almond milk can be used as alternatives.
Is the sugar necessary?
The sugar is optional and can be omitted if desired.
What type of raspberry spread should I use?
Use a 100% fruit raspberry spread for the best flavor.
How do I prevent the crepes from sticking?
Ensure your pan is non-stick and lightly greased if necessary.
Can I prepare the crepes in advance?
Yes, the crepes can be made ahead and stored, then assembled when ready to serve.
