Vegan chocolate crepes are great all year round, with oranges as served here, or with berries in the summer and pears in autumn. These healthier, dairy free crepes are made with spelt flour and just a small amount of coconut sugar, and they’re on the small side to make them easier to flip.
I had this idea for orange crepes but thought some vegan chocolate crepes are a little nicer to have year round – I can definitely see myself making these in the spring and summer filled with berries and cream, or as a crepe cake. This is adapted from my vegan crepes recipe but simplified down to five ingredients (plus vanilla + salt), with the arrowroot starch left out.
They end up a touch thicker than normal crepes, more like a cross between German pancakes and crepes, but that means they’re easier to flip and you likely have the ingredients already.
I made them as an afternoon snack but they’d be very nice for a weekend breakfast or dessert. If you’re not sure you can make crepes try this to start as they’re very forgiving and the small size makes things easier; the only trick is to watch for cooking because they don’t show really browning due to the cocoa. They’re soft and pliable even without eggs or a starch to hold things together.
That was a bit of a try-it-and-hope because I always thought vegan pancakes needed arrowroot or potato starch to keep them from breaking. It can be a bit pricey so I’m happy to avoid it here. My orange spelt pancakes worked without so why not here, too? At this time of year it’s nice to top these with oranges but you could do just a little maple syrup or cream if you’d like.
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Vegan Dark Chocolate Crepes
Vegan chocolate crepes are great all year round, with oranges as served here, or with berries in the summer and pears in autumn. These healthier, dairy free crepes are made with spelt flour and just a small amount of coconut sugar, and they're on the small side to make them easier to flip.
- 130 grams / 1 cup light spelt flour
- 20 grams / 1/4 cup cocoa powder
- 2 tablespoons coconut sugar
- 1/2 teaspoon vanilla powder
- Pinch sea salt
- 375 ml / 1 1/2 cups nondairy milk
- 2 tablespoons oil*
- Heat a flat-bottomed pan over medium heat with a little coconut oil. Add about 3 tablespoons of batter (I use a gravy ladle) to the pan and turn the pan to spread the batter. Cook for about 30 seconds, until the crepe looks like it's drying, then flip and cook for an additional 30 seconds. Continue until all the batter has been used, then serve hot with your desired toppings.
• You'll see some small bubbles in the crepes but look for dryness - if there's a patch that still looks wet they can probably be flipped, but just test and see what works for you.
• Choose a thinner type of milk like oat or nut.
* I used hazelnut oil. You can use any liquid oil or melted coconut oil.