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!
Light, creamy, and filled with chocolate flavor. These dairy-free chocolate crepes are so good.
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. There’s no reason you have to go without. I’ve taken my family’s favorite crepe recipe and adapted it into this non-dairy chocolate version. I actually think my kids prefer this one.
This recipe is fantastic when you pair it with peanut butter, Nutella chocolate spread, jams (strawberry is my fav!), or fruit. It does have a little more sugar in it than my original recipe because of the chocolatey cocoa powder but it’s worth it. Trust me!
The method of making this is the same as my original Delicious Danish Thin Pancake (aka Crepes) recipe which you can find here. I add the sifted cocoa powder in right before I add the flour.
Here’s the quicky run down of how I whip up these yummy crepes. I whisk the coconut milk until it’s blended then add the water, and eggs.
Once the mixture is well-blended I add the SIFTED cocoa powder. Then in goes the flour, salt, and sugar. I mix the ingredients until all the flour clumps are gone. It can take a minute, longer if you are whisking it by hand.
It’s ready for the pan!
Most mornings I just use a hand whisk because I’m too lazy to find my electric mixer attachments. My two oldest (2 and 4 years old) like to take them out and play with them. If you want to save time (and your arm workout) you can totally use an electric hand mixer.
How to cook these bad boys?! I use a 10-inch nonstick skillet. My mom, grandma, and sister use(d) a cast iron flat skillet (like this one). I have yet to invest in a 10-inch cast iron one but hopefully soon. 😉
I pour about a 1/4 cup into my greased (buttered or sprayed with cooking spray) skillet. The second the batter is in the pan I roll the skillet in a circular motion to evenly spread the batter out over the bottom. The quicker you can do this, the more even the crepe will be. Once spread, I cook over low-medium heat for 45 seconds to 1 minute then carefully flip it to the other side. Flipping these large thin crepes can be tricky and may take a little practice. Once flipped, I 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?
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:
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