Vegan Crepe Cake ~ Blue Butterfly Pea Flower
Prep time
Total time
The recipe below is for 12 crepes
This is the recipe I used to make the 6" crepe cake as shown.
Serves: 12 crepes
  • For the Crepe Batter:
  • All Purpose Flour 1½ cups (185g)
  • Butterfly Pea Flower Powder 3 teaspoons
  • Cornstarch 1 Tablespoon (8g)
  • Sugar 3 Tablespoons (45g)
  • Baking Powder 1 teaspoon
  • Salt ¼ teaspoon
  • Vegan Butter melted 3 Tablespoons (45g)
  • Plant milk * I used soy milk 2 cups (475ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • ½ Recipe Buttercream of your choice
  • OR
  • 1 recipe Vegan Whipped Cream
  1. If you are making the crepe as a cake like I did, you may want to prepare your vegan whipping cream recipe OR vegan buttercream recipe a day ahead of time.
  2. Be sure to read those instructions *especially for the vegan whipped cream before beginning.
  3. For the Crepe Batter:
  4. Combine all the ingredients for the crepe batter into a high speed blender or food processor and blend smooth
  5. Let it run for 30 seconds and be sure to scrape the sides of hte blender carafe for an even mix
  6. Pour the batter into a container and refrigerate for at least 1 hour or overnight
  7. Stir it vigorously before frying the crepes.
  8. With a crepe pan or non stick 6" diameter frying pan get it hot over a medium to high heat.
  9. Lightly spray it with cooking spray and then pour a scant ¼ cup of crepe batter into the hot pan then tilt it all around to get the batter to spread evenly.
  10. Cook for approximately 1-2 minutes and then loosen the edges with a small spatula and flip it over carefully to cook on the other side.
  11. Be careful not to brown the crepes, you want to keep the vibrant blue color, so you will have to monitor your heat
  12. Transfer the cooked crepe(s) to a parchment lined sheet pan
  13. Repeat the process until all the crepes are cooked with a very small spray of grease in between each crepe.
  14. Layer the crepes on the sheet pan with parchment between each layer do not stack cooked crepe on top of each other with out a parchment liner.
  15. Once the crepes are cooled you can build the cake with 2 ounces of buttercream or whipped cream between each layer
Crepe batter can stay in the refrigerator for up to 3 days, re-blend before using.
Crepe cake made with buttercream can stay at room temperature for up to 2 days, whipped cream filled crepes must be kept refrigerated at all times.

You can freeze cooked crepes wrapped very well for up to 1 month
Recipe by Gretchen's Vegan Bakery at