Soy milk crepes

By the GetYourMacros team · 31 August 2026

Light and thin French-style crepes made with soy milk, perfect for a high-protein vegan breakfast.

• Time 15 min
• Course Breakfast
• Diet Vegan
• Cuisine French
• Allergens gluten, peanuts, soy

Ingredients (1 serving)

• 250 ml Soy drink
• 60 g Plain flour (00)
• 150 g Tofu
• 15 g Peanut butter
• 50 g Blueberries
• 10 g Maple syrup
• 10 ml Lemon juice

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. In a blender, combine the tofu, soy drink, flour, and a squeeze of lemon juice until completely smooth and airy.
2. Let the batter rest for 5 minutes to allow the flour to hydrate properly.
3. Heat a non-stick crepe pan or large skillet over medium heat and lightly grease with a drop of oil if needed.
4. Pour a small ladle of batter into the center and swirl the pan quickly to coat the bottom in a thin layer.
5. Cook for about 2 minutes until the edges start to lift, then carefully flip and cook for another minute on the other side.
6. Repeat until all batter is used, stacking the crepes on a plate to keep them soft.
7. Fill each crepe with a smear of peanut butter and fresh blueberries, then fold into triangles.
8. Finish with a light drizzle of maple syrup and serve immediately.

Tips

• Blending tofu into the batter is the secret to reaching the protein target while keeping the crepes incredibly soft without eggs.
• You can make the batter the night before and keep it in the fridge for an even faster morning assembly.

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