Name: Crepes with salted caramel cream
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 175 g / about 1 cup gluten-free pancake flour mix (I use a Finnish brand, Viljatuote but any gf flour mix should work); 2 cups plant-based milk such as oat milk; 1/2 tsp salt; oil for baking; 1/4 cup cashew butter; 2-3 tbsp oat milk (You can add more depending on how thick or thin you want the sauce); 1,5 tbsp maple syrup; a few pinches of salt (to taste); about 1 cup whipped plant-based cream; berries or fruits of the season, vegan white chocolate, more plant-based whipped cream

Family brunch in the forest: dessert time

Crepes with salted caramel cream were an easy choice for family brunch in the forest. When I made savory crepes, I just doubled the batter and made sweet ones for dessert. These crepes are gluten-free, vegan and very kid-friendly.

First savory crepes

I shared the first part of our forest brunch last Sunday: vegan gluten-free crepes with chanterelles. Chanterelles are a special delicacy, and a creamy mushroom sauce is always a great idea for brunch or lunch. Instead of crepes you can also make this delicious chanterelle pesto pasta.

Then sweet crepes

These sweet crepes are totally irresistible because of the salted caramel cream. I’ve made several salted caramel desserts lately and there seems to be no end to my addiction. I love both banana-sweetened and maple syrup sweetened caramel sauces. This particular sauce is sweetened with maple syrup for that extra sweet maple flavor.

This time I also made the salted caramel sauce fluffier than ever by adding oat-based whipped cream to the sauce. You can add any whipped cream you like, coconut whipped cream would work perfectly too!

Combining tart berries with a sweet cream always works in desserts. We chose berries of the season: red, green and black currants from my parents’ garden and local raspberries.

I also added shaved and chopped vegan white and pink chocolate because I knew my kids would request other toppings too besides berries.

Family brunch in August

Our forest brunch is all about using seasonal produce and food to capture the best of the season for our recipes and photos. On our August brunch we used:

chanterelles
summer onions
fresh herbs such as oregano and chives
vegetables of the season: golden beet, kohlrabi and tomatoes
red, green and black currants
raspberries

Next family brunch in September

On our next forest brunch it’s already mid September and the weather is getting colder. We’re going to cozy it up with baked seasonal goodies and tea. At least these seasonal fruits will be used: apples, lingonberries and cloudberries. I hope you’ll join us!

Delicious brunch love from the forest!

♥ Tiina

ps Read more about the team behind Myberryforest from our first forest brunch post last Sunday!