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Vegan Crêpes with Pomegranate Yogurt

Fruity pomegranate and fresh yogurt wrapped in tender crêpes.

20 Min.

Preparation

1. Prepare the crepe batter:
Mix the flour, cornflour, sugar and salt in a bowl. Stir in the plant milk until the batter is smooth.

2. Fry the crepes:
Lightly oil and heat a frying pan. Pour in one ladle of batter per crepe, spread thinly and fry until golden brown (approx. 1 minute per side).

3. Mix the pomegranate yoghurt:
Mix the pomegranate seeds with the sugar, vanilla sugar and coconut yoghurt until you have a creamy, fruity filling.

4. Fill & serve the crepes:
Top each crepe with 2-3 tbsp of pomegranate yogurt, roll up and serve immediately.

Nutritional information approx. (per serving): 

  • Calories: 250 kcal
  • Protein: 5 g
  • Carbohydrates: 35 g
  • Fat: 8 g

Ingredients:

(4 servings)

For the crepes:

  • 250 g flour
  • 1 tbsp cornflour
  • 4 tbsp sugar
  • 1 pinch of salt
  • 400 ml plant milk


For the pomegranate yogurt:

  • Seeds from 1 pomegranate
  • 3 tbsp sugar
  • 1 sachet of vanilla sugar
  • 400 g coconut yoghurt

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