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Vegan Protein Crêpes

Is there anything better than a crepe? On a Saturday morning with lemon and sugar, for lunch with last night’s ratatouille, or from a van at a Christmas market with chocolate and strawberries. Cast your memory back to your best moments and we bet there was a crepe there. Ok that might be a bit of an exaggeration but they are amazing and this recipe is no different. We’ve given some topping suggestions but just go wild with it! The more toppings the better.

  • 260 plain white flour
  • 40g Good Hemp Pure 46% Hemp Protein
  • 1/2 tsp salt
  • 1 tbsp caster sugar
  • 700 ml Good Hemp Seed Milk
  • 3 tsp vanilla extract
  • ½ tsp oil of your choice (to grease the pan)
  • Optional: zest of 1 lemon
  • To serve: fresh raspberries, fresh cherries, maple syrup



Sift all your dry ingredients (flour, hemp protein, salt, sugar) and add to a large bowl. Add lemon zest if desired.


In a large cup/jug, mix seed milk and vanilla extract. Slowly pour your wet mixture over your dry mixture and whisk until no lumps remain.


Grease a pan with oil and heat until the oil is hot (but not smoking). Next add ¼ cup of crêpe batter to the middle of your pan, then gently tilt the pan to swirl it around to form a thin crêpe.


Cook for roughly 60 seconds on each side until slightly golden at the edges.


Serve with fresh fruit, syrup, sugar, cinnamon, or other toppings of your choice.