Skip to main content
pinterest pinterest icon print print icon

Breakfast Crepes With Berry Bliss Sauce

Breakfast Crepes With Berry Bliss Sauce recipe

A delicious French breakfast prepared using just a few plant-based ingredients.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 2-3 1x
Print Recipe



  • 1 1/2 cup Homemade Nut Milk or store-bought plant-based milk
  • 1 1/2 cup pastry flour, whole wheat or gluten-free
  • 3 tbsp sucanat
  • 1 tbsp applesauce, unsweetened
  • 1 tsp baking powder
  • 1 tsp vanilla extract (optional)

Berry Bliss Sauce

  • 1 1/2 cup berries, fresh or frozen
  • 1 1/2 tbsp orange juice, freshly squeezed



  1. In a small bowl, mix all ingredients.
  2. Place a non-stick skillet over medium high heat.
  3. Once the skillet has come to temperature, add 3 tablespoons of batter with a ladle, twirling the pan around to make a thin circle.
  4. Cook the crepe for 1-2 minutes, or until it begins to cook on the underside and the batter gets darker in color.
  5. Use a knife to loosen the edges, then flip and cook one additional minute.
  6. Remove from griddle and continue with the rest of the batter.

Berry Bliss Sauce

  1. Add ingredients to a saucepan and place over medium heat until bubbling.
  2. Reduce heat to medium-low. Use a wooden spoon to mash up the berries then simmer for 10-12 minutes, mashing occasionally as desired.
  3. Transfer to a glass jar or container and let cool.
  4. Store in refrigerator. Reheat before serving.

Did you make this recipe?

Share a photo and tag us @pblifeorg or use #mypblife — we can't wait to see what you've made!

Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.