Vegan Coconut Yogurt-Filled Breakfast Crepes

Posted on November 9, 2018

* This post originally appeared on @PureKaylie's Instagram. It has been edited for clarity.

These breakfast crepes are filled with coconut yogurt & topped with Pure Organic Layered Fruit Bars, banana, frozen blueberries, and edible flowers.

Layered Fruit Bars make the perfect topping for my crepes but they are just as delicious on their own! Two flavors are available:

  • ·Pineapple & Passionfruit
  • ·Strawberry & Banana

    Breakfast Crepes Recipe


    1. · 1 cup all-purpose flour
    2. · 2 tbsp sugar
    3. · 2 tsp cornstarch
    4. · 1/4 tsp cinnamon (optional)
    5. · 1/8 tsp salt
    6. · 1.5 cups nondairy milk
    7. · 1/2 tsp apple cider vinegar
    8. · 1/4 tsp vanilla
    9. · Extras: oil for cooking & toppings of choice



    1. 1. Whisk together all-purpose flour, sugar, cornstarch, cinnamon, and salt. Add in nondairy milk, apple cider vinegar, and vanilla. Whisk together until well combined.
    3. 2. Warm a nonstick pan on medium heat. Oil the pan to further prevent sticking. Use a 1/4 measuring cup to spread batter onto the pan in a thin, round crepe. Cook until the edges begin to lift (should take approximately 1-2 minutes) and flip to cook the other side. Repeat until all of the batter is used.
    5. 3. Fill and top crepes with your preferred additions. Some examples include fresh fruit, nondairy yogurt, peanut butter, coconut flakes, granola, nuts and seeds.


      - Kaylie Grace