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Whole Wheat Crepes with Apricots + Ginger//

Whole Wheat Crepes with Apricots + Ginger

  • Author: Abby Thompson
  • Prep Time: 130 minutes
  • Cook Time: 15 minutes
  • Total Time: 145 minutes
  • Category: Breakfast


Whole wheat vegan crepes are a quick and easy breakfast, topped with apricots and ginger!


  • 1/2 cup non-dairy milk
  • 1/2 cup water
  • 1/4 cup coconut oil (melted)
  • 1 tablespoon granulated sugar
  • 2 tablespoons maple syrup
  • 1 cup whole wheat flour
  • Pinch of salt
  • For the topping:
  • 45 apricots (pitted and sliced)
  • 2 teaspoons fresh ginger (grated)


  1. Whisk together all the ingredients. Cover and let sit for at least 2 hours. This allows the mixture to thicken before cooking.
  2. After mixture has thickened, heat a cast iron skillet over medium heat and spray liberally with nonstick spray. Ladle 1/3 cup of the batter into the pan and spread thin (about 1/4-1/3 inch thickness). Allow the crepe to cook for 3-5 minutes, or until bubbles have formed and the edges look dry. This may take a few times to get them just right, so be patient! Flip and allow to cook for a few minutes on the other side. Remove from heat and keep greasing the pan and cooking the batter until all have been used.
  3. When all the crepes have been cooked, top with the apricots and ginger, top with maple syrup if desired.