Satisfy the craving for a delicious crepe with these dairy-free chocolate crepes.  They’re rich, full of flavor, and creamy which makes them perfect for breakfast or dessert.  You won’t be missing out with this non-dairy recipe!
With all the latest health crazes and many people choosing to go dairy-free, for personal choice or because of health reasons, this recipe can help. Â There’s no reason you have to go without. Â I’ve taken my family’s favorite crepe recipe and adapted it into this non-dairy chocolate version. Â I actually think my kids prefer this one.
Why You’ll Love This Recipe:
- Dairy-Free. If you are cutting dairy there’s no reason you have to miss out on delicious crepes. I use a milk substitute (coconut milk) in this recipe.
- Easy to Make. This recipe was adapted from my family’s favorite classic crepes recipe.
- Rich Chocolate Flavor. Need I say more?
- Breakfast or Dessert. Add some fruit and dairy free whipped topping or a spread of homemade nutella or peanut butter to make this a delicious breakfast or dessert.
Ingredients Needed:
- coconut milk – I like to use the kind in the can
- water
- eggs
- cocoa powder
- salt
- sugar
- flour
- cooking spray
- toppings like peanut butter, Nutella, jams or fruit
Recipe Overview:
You can make this recipe in a bowl with a whisk or in the blender. I love saving my arm the workout and use my blender.
How To Make Crepe Batter:
First, add the coconut milk, water, and eggs to the blender. Pulse a few times to blend..
Once the mixture is well mixed add the SIFTED cocoa powder, flour, salt and sugar. Blend for just 30 seconds to a minute until the mixture is smooth.
The batter is ready.
Cooking Crepes:
I use a 10-inch nonstick skillet. Â My mom, grandma, and sister use(d) a cast iron flat skillet (like this one). Â I have yet to invest in a 10-inch cast iron pan so for now the nonstick skillet works great.
Set the pan to medium heat. Grease with non stick spray or butter (not dairy-free). Add about a 1/4 cup of batter to the skillet.
Immediately roll and swirl the skillet in a circular motion to evenly spread the batter out over the bottom. Â The quicker you can do this, the more even the crepe will be. Â
Once spread, cook over medium heat for 45 seconds to 1 minute then, using a spatula, carefully flip it to the other side. Â Flipping these large thin crepes can be tricky and may take a little practice. Once flipped, cook an additional 20-30 seconds until the crepe is cooked through.
Viola! Dairy-Free Chocolate Crepes are done! Now it’s time to fill them with your favorite chocolate-inspired filling and enjoy!
What’s your favorite crepe filling?
More Recipes You May Like:
If you like this dairy-free recipe, you may also like this Sweet Honey Coconut Rice with Fresh Mango or this Fiery Lemon-Garlic Chicken with veggies.
Dairy-Free Chocolate Crepe Recipe Card:
Dairy-Free Chocolate Crepes
Ingredients
- 1 14- oz can coconut milk
- 7 oz water about 1/2 coconut milk can full
- 4 eggs
- 1/3-1/2 cup cocoa powder sifted
- 1 teaspoon salt
- 1/4 cup sugar
- 1 1/4 cups flour
- cooking spray
Method
- Whisk (with a hand whisk or electric hand mixer) coconut milk until smooth. Add water and eggs.
- Add sifted cocoa powder. Then add salt, sugar, and flour. Whisk until there are no flour clumps or lumps in the batter.
- Heat 10-inch skillet over low-medium heat. Spray pan with cooking spray.
- Pour about 1/4 cup crepe batter into the middle then swirl pan quickly to spread batter evenly over the entire bottom of pan. Cook for about 1 minute then carefully flip over. Cook additional 20-30 seconds until crepe is cooked through. If darker color is desired, cook longer.
- Serve with your preferred filling (syrup, jam, Nutella, peanut butter, whipped cream, or filling of your choice).
Nutrition
Tried this recipe?
Let us know how it was!Originally Published: 06.20.2017 Updated: 03.07.2024