These Easy Vegan Chocolate Crepes are simple, delicious, chocolate-y, and will be devoured in seconds!
Vegan Chocolate Crepes are an easy way to mix up breakfast or brunch. Pancakes are homemade staples. Waffles are a popular restaurant choice. And homemade crepes can easily be a favorite homemade treat.
Crepes are basically the same ingredients as pancakes. But they feel fancier. Maybe it’s because we don’t often cook crepes at home during the week. Or maybe it’s just because they’re French. Whatever the reason, crepes are a really simple way to add a something special to a your weekend brunch.
I got a Crepe Maker last Christmas from my family. They were trying to tell me something! I used to make crepes in a regular frying pan. It worked, but I knew they could be better. It took a few batches to experiment with the temperature settings. But I found that medium high heat produced the best Vegan Chocolate Crepes. I know I have a winner when all 4 of my taste testers concur.
The Crepe Maker definitely out performed our frying pan for ease of use. My non stick frying pan definitely did the trick. But the crepes did get stuck more and the batter was never spread as evenly. The Crepe Maker makes a nicer looking chocolate crepe. And definitely one worth serving to guests! It also cooked much more evenly and the batter spread evenly and barely stuck at all. The first crepe can commonly stick and tear, but on the Crepe Maker even the first one comes out looking great.
If you’ve never made crepes before, I suggest trying them out on a non stick pan with just a touch of oil spread evenly over the surface to prevent sticking. See how you like the finished product before investing in another kitchen appliance. If you fall in love with the simplicity and deliciousness of an everyday crepe, I have a feeling you’ll be springing for the Crepe Maker in no time (or at least adding it to your Christmas list)!
Crepe batter should be thin and runny. If your batter is too thick, you won’t be able to achieve a thin, foldable, crepe. It’ll probably resemble something more like a skinny pancake. Crepes are meant to be flat. Really flat. That’s why there are no leavening agents in the batter. I’m looking at you baking soda and baking powder. They should be slightly chewy, not too heavy, and wrap around fillings like a warm tortilla.
Sift your dry ingredients into your wet ingredients to lose those unwanted lumps before you even begin mixing.
Fillings! Where do we begin? There are endless options to deliciously stuff these Vegan Chocolate Crepes. For this batch, I chose fresh strawberries and ripe bananas. I happened to have some perfect strawberries on hand. We are huge smoothie drinkers in our house, so we always seem to have an endless supply of bananas on hand, too. I also have 3 kids under 6, and they tend to have opinions about what is going in their crepe each time!
Strawberry banana is a classic combination. We also love blueberry banana and fresh melons. The classic combos always work. After all, almost every fruit goes with chocolate. We also love some homemade hazelnut spread in our crepes for a special treat! There are endless combination possibilities if you want to get creative. Think Boston Cream Pie, Mixed Berry and Vegan Cream Cheese or a Tiramisu Crepe Cake for starters.
So here they are. Our favorite Easy Vegan Chocolate Crepes. We hope you love them as much as we do!
Easy Vegan Chocolate Crepes
- 1 cup All Purpose Flour
- ¼ cup Cocoa Powder
- 1¾ cup Dairy Free Milk of Choice I use Organic Soy Milk
- ⅓ cup Unsweetened Apple Sauce
- ¼ tsp Sea Salt
- 1 tsp Vanilla
- ½ tsp Espresso Powder *Optional to intensify chocolate flavour
- Preheat crepe maker or skillet to approximately 400°F or medium-high heat
- Combine applesauce, vanilla and dairy free milk in a medium sized bowlWhisk until smooth
- Place sifter over bowl and add flour, cocoa, salt and optional espresso powder to the sifter. Lightly tap sifter over wet ingredients to let the dry ingredients fall through.Whisk wet and dry ingredients together just until well combined with no lumps
- Scoop ½ cup of batter at a time onto preheated crepe maker, crepe pan or skilletLift pan and turn in a circular motion to spread batter over the entire surface in a thin layer or use a wooden crepe spreader to thinly coat the skilletCook approximately 3-4 minutes before flipping for another minute
- Lay crepe on a flat surface and line up fillings down the centre of the crepeFold edges of the crepe in over the toppings Dust with icing sugar spooned through a sifter over top of the crepe if desired Garnish with fresh fruit and my Easy Coconut Whipped Cream