Vegan Dark Chocolate Crepes

Three chocolate crepes on a plate with yogurt and blood orange slices.

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.

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 107kcal

Author Alexandra Daum

Ingredients

130 grams (1 cup) light spelt flour
20 grams (¼ cup) cocoa powder
2 tablespoons coconut sugar
½ teaspoon vanilla powder
1 pinch sea salt
375 ml (1 ½ cup) non-dairy milk
2 tablespoons oil*

Metric - Cups

Instructions

In a large bowl, whisk together the flour, cocoa, sugar, vanilla, and salt.
130 grams (1 cup) light spelt flour, 20 grams (¼ cup) cocoa powder, 2 tablespoons coconut sugar, ½ teaspoon vanilla powder, 1 pinch sea salt
Add the milk and oil to the bowl and whisk until just combined. Set aside to rest for a few minutes while the pan heats.
375 ml (1 ½ cup) non-dairy 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.

Notes

• 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.

* I used hazelnut oil. You can use any liquid oil or melted coconut oil.

Nutrition