Monday, February 27, 2017

Easy Vegan Chocolate Crepes

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I posted my recipe for easy, vegan, 3 ingredient crepes not too long ago. My kids REALLY like those crepes and they are so quick and simple to make, even during the morning hustle. I assure you, I am not a morning person, but I am a chocolate lover as are the kiddos. I decided to take things a step further and do a chocolate version of my crepes. With only 1 more ingredient these easy vegan chocolate crepes can be made just as quickly, be filled with whatever you like, and they taste great!

One of my favorite things about these crepes is that I can mix the batter in my blender and there is no sugar. Ok, I fill them with sugary things like Nutiva dark chocolate hazelnut spread or sometimes peanut butter that has sugar in it, or even whipped cream or powdered sugar would be nice...

Sometimes I use the peanut butter that doesn't have the sugar, and sometimes I chop up a coconut chocolate bar and sprinkle it in or melt dark chocolate and pour that in if I don't have a jar of chocolate spread.

I fill my vegan chocolate crepes with bananas and strawberries but you could put pretty much any fruit you like inside. Berries would be a fun thing to add. 

Since we are usually in a hurry, the kids and I pick them up and eat them with our hands like a burrito. Maybe I should start remembering to close the bottom like burrito but with the peanut butter and chocolate spread everything seems to stick together pretty nicely in there.

The crepes are pretty flexible but the edges can get a little crispy if you cook it too long so you need to keep a good eye on them while they are cooking.

I recommend a non-stick pan, but where we are staying right now, that is all we have. I'll have to see how they fare in my stainless when I get home, I suppose...

I haven't tried saving them and reheating, yet. I have tried storing and using the batter the next day and it works but they are not as good as they are on the first day. These are literally so easy to make I would recommend making them with fresh batter every time, but it isn't out of the question to save and reuse the batter. Sometimes I make them again in the afternoon for snack!

Easy Vegan Chocolate Crepe Recipe

Yield 4-5 crepes


3/4 cup organic whole wheat pastry flour
1/4 cup cocoa powder
1 banana
1 cup water


Put all ingredients in a blender and run until smooth.

Heat nonstick pan on low. Remove pan from heat, and while holding it, pour batter into hot pan quickly, tipping and tilting pan until batter spreads out as thinly as possible.

Use a rubber spatula to smooth out any thick batter.

Return pan to low heat.

Once crepe is cooked on one side, coax it off pan with a spatula, flip, and cook on the other side being careful not to overcook.

Remove crepe from pan, fill with peanut butter, chocolate spread, fresh bananas, strawberries, whipped cream... whatever you like.


*While it is possible to refrigerate and use batter the within 48 hours, it is best freshly made. I find it is more difficult to get off the pan and not as lovely the 2nd or 3rd day.

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