Create an indulgent Christmas breakfast with these delicious vegan black forest crêpes created by Bo Porterfield of Bo's Kitchen.


These make a healthy alternative to heavy traditional Christmas desserts too.

Makes 4-5


  • 1 cup plain flour
  • 1.5 cup dairy free mylk
  • 2 tbsp coconut sugar
  • 1 tsp vanilla
  • 2 tbsp oil
  • 3 tbsp cacao powder
  • 1/2 tsp baking powder


  • 200g fresh cherries
  • 1/4 bar dark chocolate, chopped
  • 1 jar cherries in kirsch syrup

Aquafaba cream

  • 1/2 cup chickpea water (from a can of chickpeas)
  • 1 tbsp white sugar
  • 1/2 tsp cream of tartar


  1. To make the aquafaba cream, whisk chickpea water in a spotlessly clean, large mixing bowl with an electric whisk. After about 6 minutes it should start to develop soft peaks. Slowly pour in the sugar and cream of tartar and keep whisking, until soft peaks form. Set aside.
  2. To make the crêpes, add all ingredients to a bowl and mix well until smooth. Add a little more water if it’s too thick, it needs to be very pourable, too thick and you’ll have pancakes. Leave to rest for at least 5 minutes.
  3. Heat a large frying pan up and brush with a little oil. Use a ladle to pour into the centre of the pan and use the back of the ladle to move in circular motions quickly to spread the circle. Cook for a minute or so on each side. Take pan off the heat in between crêpes to enable easy spreading with the ladle. Keep warm in the oven on a low temperature.
  4. To serve, re whisk the aquafaba cream briefly then spread on the inside of each crêpe. Fold up, then drizzle with a few tbsp of kirsch syrup and garnish with fresh cherries and chocolate.

Find more related vegan recipes:

Vegan black forest cherry crepes

You can find more recipes from Bo's Kitchen on her website or you can follow her on Instagram