“Tiramisu” Crepes

“Tiramisu” Crepes

This recipe are like tiramisu for breakfast - and who doesn’t like tiramisu ?! These crepes are one of my favorite breakfasts since I discovered that they could be made with chickpea flour, I’m obsessed with this recipe! Have you ever tried chickpea flour? It’s really versatile, perfect for a lot of recipes, from falafel to …. crepes!
Print Recipe
KeywordChickpea Flour, Tiramisu
Servings4 Servings


  • Crepes
  • 2 350g Cups Chickpea Flour
  • 1 1/4 300ml Cups Almond Milk
  • 1/4 Cups Espresso 60ml
  • 3/4 Cup Muscovado or Coconut Sugar
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoons Sea Salt
  • Filling
  • 300 g Silken Tofu
  • 1/4 60ml Cup Maple Syrup or Raw Honey
  • 1/3 Cup Coconut Cream 80ml
  • 2 Teaspoons Vanilla Extract


  • Crepes
  • Add the wet ingredients to a blender and blend together.
  • Pour into a mixer and add the sugar a little at a time. When the sugar is completely blended in start adding the Flour.
  • Add the flour, a spoon at a time,
  • Let stand 10 minutes give one last twirl.
  • Heat a non-stick pan and add a fifth of the mixture so that it is distributed over the entire surface of the pan.
  • Cook over low heat until the edges of the crepe can be lifted.
  • Turn and cook approximately 2 minutes on the other side.
  • Each time a crepe is ready put it on a plate and cover it with another so that it stays moist, the ideal thing is to stack and cover them instantly.
  • Filling
  • Process all the ingredients together until they are creamy.
  • Taste and add a little more sweetener if you like.
  • Fill the crepes and sprinkle with cocoa.
  • You can decorate it with some berries that give a good counter acidity to the sweetness.


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.