Vegan crepes with blueberries and almond-coconut butter

Warm vegan and low-histamine crepes for Sunday breakfast? With this recipe, you'll have them on your plate in no time! Enjoy!

This recipe is

• vegan
• Suitable for a low-histamine diet
• lactose-free

Preparation time

20 minutes

Ingredients for 2 servings

For the crêpes

• 250 g spelt flour
• 1 tsp cream of tartar baking powder
• 1 tbsp coconut oil
• 200 ml oat milk (1)
• 300 ml sparkling water (1)
• Salt
• Coconut oil for frying

For the almond-coconut butter

• 2 tbsp almond butter (light) (1)
• 2 tbsp maple syrup
• 1 tbsp coconut butter (1)
• 20 ml water
• 2 tbsp coconut flakes (1) for decoration

As a side dish

• 150g blueberries

preparation

• For the crêpes, mix spelt flour, salt, cream of tartar baking powder and a tablespoon of melted coconut oil with 200 ml oat milk (1) and 100 ml sparkling water (1) to form a smooth batter.
• Add the remaining 200 ml of sparkling water (1) and whisk the dough vigorously.
• Heat coconut oil in a pan, add a ladleful of batter and spread it evenly.
• Bake until golden brown on both sides.
• Keep the crêpes warm in the oven at approximately 80 degrees Celsius using top and bottom heat.
• For the almond-coconut butter, mix all ingredients together well until a creamy mixture is formed.
• Serve the warm crepes with the almond-coconut butter, blueberries, and coconut flakes.

Our HistaFood tip

You can also serve the crêpes with our organic protein spread pumpkin seed & pistachio .

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.