22.02.2026 WS Memories and Recipes

Thank you all for joining this Vegan Crepe Meetup :)

We had the sweetest little vegan crêpe meetup last Sunday — and the concept was simple: everyone brought just two ingredients, and together we turned them into a creative crêpe bar🌱✨

Our base was homemade Vegan Banana Crêpes!

The batter came together silky smooth, and one by one we poured, swirled, and flipped until, with a bit of practice, we had a beautiful stack of soft, lightly golden crêpe sheets

Then the fun really began.

With everyone’s contributions, the table quickly filled with colorful toppings

fruity jams, vegan spreads, fresh fruit, and sweet surprises.

Each crêpe turned out differently: some were rolled, others folded or stacked.

Some were kept classic with simple jam, while others were filled with banana, vegan chocolate spread, and sprinkles. And a few were transformed into more decadent desserts — including some with an Asian-inspired twist added through special fillings.

It was simple, fun, and completely plant-based — proof that you don’t need complicated ingredients to make something special 💛

Vegan Banana Crepes (Makes 7 Sheets)

Ingredients:

100 g banana

250 g water

50 g high-protein soy yogurt

10 g oil (for the batter)

100 g wheat flour (Type 405)

A pinch of turmeric (optional, for color)

1tbsp starch (optional)

Extra oil or vegan butter for pan-frying.

Your favorite jam, vegan spread, and fruits for serving

Method:

Blend the wet ingredients

In a tall cup or blender, combine the banana, water, soy yogurt, and oil.

Blend until smooth.

Mix the dry ingredients

In a separate bowl, whisk the flour and just a pinch of turmeric.

Combine wet and dry ingredients in a bowl.

Pour the blended wet mixture into the flour in 2–3 steps, stirring gently each time to prevent crumbs. Mix until you have a smooth, pourable batter.

Heat a non-stick frying pan over medium heat and lightly coat with oil or vegan butter.(If you use a crepe machine it can be the highest setting)

Pour about 70 g of batter into the pan, spreading it evenly. Adjust the heat so it cooks gently without burning.

Flip only once and cook until lightly golden. Repeat for the remaining batter.

 Tip: If the batter is too thick, add a splash of water for a smoother pour.

Serve

Enjoy warm with your favorite jam, vegan spread, and fresh fruits.

Thank you again for being part of this delicious little adventure.

For this weekend I’m planning to host a post–Chinese New Year vegan Chinese cooking meetup. See you soon!