Lupin flour crepes with apricot purée

By the GetYourMacros team · 15 September 2026

High-protein crepes made with lupin flour, filled with a smooth, naturally sweet apricot purée.

• Time 25 min
• Course Breakfast
• Diet Vegan
• Cuisine French
• Allergens soy

Ingredients (1 serving)

• 50 g Lupin flour
• 100 ml Soy drink
• 50 ml Sparkling water
• 150 g Apricot
• 10 g Agave syrup
• Cornstarch to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Stone the apricots and blend them with the agave syrup until smooth.
2. In a bowl, mix lupin flour and cornstarch, then slowly whisk in the soy drink and sparkling water to create a fluid batter.
3. Let the batter rest for 5 minutes.
4. Heat a small non-stick crepe pan over medium heat.
5. Pour a thin layer of batter, tilting the pan to cover the bottom, and cook for 2 minutes per side.
6. Fill each crepe with the apricot purée, fold into triangles, and serve.

Tips

• Sparkling water makes the crepes lighter and easier to flip since lupin flour is quite dense.
• You can add a pinch of turmeric to the batter to give the crepes a more intense golden color.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.