Crepes with Homemade Whipped Cream and Peaches

by Natalia Urdiales December 28, 2020

Crepes with Homemade Whipped Cream and Peaches

Crepes are a very versatile food and relatively easy to prepare. They can be served as breakfast, dinner, lunch, a treat or dessert depending on what you add to them and they always end up being delicious. This recipe for Crepes with Homemade Whipped Cream and Peaches, courtesy of The Vegan Booty, is no exception and you will not only prepare your crepes from scratch, but you will also make your own coconut cream to accompany them!

Recipe to Prepare your Crepes

Portions: 8 Crepes | Prep Time: 20 minutes

Macros per crepe (no creme):

  • Calories: 95 Cals
  • Protein: 7.7 g
  • Carbs: 10.7 g
  • Fat: 2.6 g


  • 100 g of oat or wheat flour
  • 40 g of Vanilla Falcon Protein (1 ⅓ scoop approx)
  • 500 ml of soy milk or any vegetable milk
  • 1.5 tbsp, ground flaxseed

For the Peaches:

  • 2 large peaches
  • 1⁄4 T walnuts
  • 1⁄4 c ground cinnamon
  • 1 C coconut or muscovado sugar

For the Coconut Whipped Cream:

  • 1 can of coconut cream
  • 1⁄4 c stevia
  • 1 c vanilla extract


  1. For the base of the crepes we are going to place all the ingredients in the blender and we are going to incorporate until we have a smooth mixture. We let it rest for about 5 minutes.
  2. In a non-stick skillet over medium-high heat, place a little of the mixture and move it around the entire base of the pan so that it is completely covered.
  3. We wait between 30 to 60 seconds and once the edges of the crepe are golden and the surface has formed bubbles, we turn the crepe very carefully and cook for a few more seconds on the other side and repeat with the entire mixture.
  4. While the crepes are in process, we are going to cut the peaches and walnuts into tiny pieces.
  5. In a skillet over medium heat, place the peaches, walnuts, cinnamon and sugar and mix well. We cook for a few minutes until the sugar has caramelized and the peaches have cooked slightly but still feel somewhat firm. Later we remove from the fire.
  6. For the coconut whipped cream we are going to put the can in the refrigerator one day before using it, this way the cream solidifies and separates from the water. The next day we open the can, discard the water and remove the cream and place it in a cold bowl.
  7. To the cream we add the stevia and vanilla extract and beat with a mixer or with a balloon to beat by hand until the cream is fluffy.
  8. Finally, to serve we place the crepes folded in quarters, add a little of the whipped cream on top and at the end the peach topping. They are ready to enjoy!



  1. You can also serve these crepes with natural nut creams, jams, vegan caramel or any other topping you want.
  2. It is VERY important that your pan is non-stick so that you can turn the crepes without problems.


Did you like this recipe? Don't forget to tag us on social media with #takeflight if you decide to try it! 
Many thanks to Paola (The Vegan Booty) for the recipe! You can find links to her social media below and benefit from discount code to buy Falcon Protein 😉⤵

Instagram  |  YouTube  |  Website

For more post-workout snacks and content related to health and fitness, please feel free to have a look at our Birdman Blog. 


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Natalia Urdiales
Natalia Urdiales


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