Description
These Vegan Chocolate Crepes are a deliciously simple treat made with cocoa powder and almond milk, perfect for a quick breakfast or dessert. Soft, thin, and chocolatey, they are easy to make in just 25 minutes using simple ingredients and a skillet.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
Wet Ingredients
- 1 1/4 cups almond milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a bowl, combine 1 cup of all-purpose flour, 2 tablespoons of cocoa powder, and 2 tablespoons of sugar. Stir until well blended.
- Add wet ingredients: Pour in 1 1/4 cups of almond milk, 2 tablespoons of vegetable oil, and 1 teaspoon of vanilla extract. Whisk the mixture until you get a smooth, lump-free batter.
- Preheat skillet: Heat a non-stick skillet over medium heat to prepare for cooking the crepes.
- Pour batter: Pour 1/4 cup of the batter into the hot skillet and quickly swirl the pan to evenly coat the bottom with a thin layer of batter.
- Cook first side: Let cook for 2 to 3 minutes until the edges begin to lift and the surface looks set.
- Flip crepe: Carefully flip the crepe using a spatula and cook for an additional 1 to 2 minutes on the other side until fully cooked.
- Repeat and serve: Repeat the process with the remaining batter. Serve warm with your favorite toppings such as fresh fruit, syrup, or vegan whipped cream.
Notes
- Make sure the skillet is well heated before pouring batter to prevent sticking.
- Use a non-stick pan to make flipping easier without tearing the crepes.
- Adjust sugar amount as desired for sweetness level.
- These crepes can be filled with fruits, vegan chocolate spread, or nuts for added flavor and texture.
- Store leftovers wrapped in foil or plastic wrap in the fridge for up to 2 days.
