VEGAN Gâteau de Crêpes | VEGAN CREPES & WHIPPING CREAM | The Vegan Good Life with Miyoko

Gateau de Crepes, Sweet

Start the day before with the whipping cream, and make 2x the recipe.

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Whipping Cream and Topping

(from The Homemade Vegan Pantry)
Makes 2 cups whipped cream or topping (can easily be doubled)

This is a soft, fluffy, light-as-air whipped cream that’s perfect for topping pies, berries, and sundaes. You can make this ahead and keep some on hand in the freezer to whip up whenever the mood strikes.

1 cups soymilk
1/2 cup refined coconut oil, melted
1/4 cup cashews
1/4 cup sugar
1 teaspoon vanilla

Combine all of the ingredients in a blender and puree until smooth. Pour into a covered container and refrigerate overnight. Whip using an electric mixer until soft peaks form, about five to eight minutes. It will thicken more if you refrigerate it.

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Vegan Crepes

1 cup soy or oat milk
1 cup water
1/3 cup aquafaba
1/3 cup melted vegan butter
1 cup all-purpose flour
1/3 cup cornstarch
1 tablespoon sugar
½ teaspoon baking powder
Large pinch salt

In a medium bowl, combine the milk, water, aquafaba and vegan butter. Into the bowl, add the flour, 1/3 cup at a time, whisking well each time. Add the cornstarch, sugar, and baking powder, and whisk well.

Heat a crepe or other non-stick pan with a flat bottom. Spray with cooking spray. Pour a ladleful into the pan, and off the heat, swirl it around quickly to cover the bottom of the pan. Cook over medium heat until browned on the bottom, then flip (I do this with my fingers, after carefully prying an edge up with a spatula). Cook the other side for another minute until lightly browned, then slide off the pan. Repeat until you have 8 to 9 crepes.

To assemble the Gateau:
Put one crepe on a serving plate or platter. Brush lightly with apricot jam or other jam of choice. Spread a generous layer of whipping crème. Top with sliced strawberries, raspberries, blackberries, blueberries or a combination. Put a crepe on top. Repeat process until cream and crepes are used up.