I’m a coffee fan and there is nothing better than a big cup of coffee on a weekend in bed. I was planning to bake some crêpes last week and was preparing an espresso at the same time so I thought I experiment a bit and add one espresso into the batter and it worked out so well! So let me present – easy peasy vegan cappuccino crêpes. Hope you’ll like the recipe! Love, Sarah x

For 4 people

  • 2 tablespoons vegan butter
  • 100ml almond milk
  • 75 ml freshly brewed espresso
  • 1tsp baking powder
  • 30g icing sugar
  • 100g flour


Melt the butter and mix with almond milk and espresso. In another bowl, mix the flour and icing sugar and slowly adding the cappuccino mixture while whisking. The batter has to be quite thin. Let it set for a while. Heat a pan and grease it. Bake thin crêpes for 2 minutes on each site until golden brown. Serve with almond yoghurt and fresh berries.