If these Chocolate Crepes, aka only the BEST VEGAN CREPES I’VE EVER HAD, have you drooling up a storm then you will love what I’m about to show you.
PREP TIME
10 mins
COOK TIME
15 mins
TOTAL TIME
25 mins
With a small pan and a twist of the wrist, you will have chocolate crepes. Roll them up all by themselves for a snack or top with your favorite jam for a decadent treat.
Recipe type: Breakfast, Dessert
Cuisine: Vegan, Vegetarian, Dairy-free, Egg-free
Serves: 12 crepes
INGREDIENTS
- ½ cup nondairy milk
- ½ cup water
- ¼ cup plus 2 tablespoons pure maple syrup
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- Coconut oil, for frying
INSTRUCTIONS :
- In a large bowl, combine all of the ingredients, except the coconut oil.
- Mix with an electric mixer on low speed until the mixture is completely blended.
- Put in the refrigerator to rest for an hour. When ready to make your crepes, take the batter out of the refrigerator and stir by hand.
- Heat a drop of coconut oil in small skillet over medium high heat. Pour a scant ¼ cup of the batter. Lift the pan and swirl and tilt to cause the batter to cover the bottom.
- Cook for about 2 minutes, until golden brown, then flip and cook for a minute more. Remove from the pan and continue with the rest of the batter, adding a drop of coconut oil to the pan every once in a while.
- They cook best without much oil.
- Serve folded over, filled with strawberry or blueberry jam. A chocolate hazelnut spread is great, too.
NOTES :
Storing in the refrigerator:
Will keep in the refrigerator for up to 1 week.
+Freezing :
Freeze in freezer bags and just take out a few when you want. They defrost almost immediately. Will keep in the freezer for 3 to 4 months.
NUTRITION INFORMATION :
Serving size: 1 crepe Calories: 61 Fat: 0.5g Carbohydrates: 13.5g Sugar: 4.2gSodium: 47mg Fiber: 0.9g Protein: 1.5g Cholesterol: 0mg
THE ORIGINAL SOURCE : " http://www.veganfamilyrecipes.com/chocolate-vegan-crepes "