Everything tastes great rolled or folded into a crepe. These are lovely peachy crepes which were nice and light, filling but not heavy.

Peachy crepes

Serving Size: 2


  • 1 cup 4 grain flour, made from wheat flour buckwheat flour, rice flour and millet flour 1/4 cup each
  • 1 & 1/2 cups soy milk (vanilla flavor)
  • salt
  • 1 tbs. oil
  • 2 egg equivalent
  • 1 capful vanilla
  • 4-6 peaches, sliced
  • 1 cup sauce from peach juice
  • 2 tsp. cornstarch
  • cinnamon
  • soyatoo and or vegan chocolate , optional



  1. Make the crepe batter by mixing the flour, egg substitute, pinch of salt, soy milk, 1 tablespoon oil and vanilla.
  2. Allow the batter to sit for 1/2 hour to 1 hour.
  3. Meanwhile, cut the peaches and make the sauce from the peach juice.
  4. If there is not enough juice you can use a sweet neutral juice as pear juice or even a bit of multi fruit juice.
  5. Add the cornstarch while the juice is cold.
  6. Bring to a boil and stir until it becomes thick. Remove from the heat.
  7. Make the crepes using a soup ladle of batter for each crepe.
    Peachy crepes
  8. This recipe will make 4 large crepes.
  9. Fold or roll the crepe onto a plate and serve with some of the peaches and sauce on top.
  10. Optionally you can also add whipped soy cream and or melted chocolate.

Peachy crepes