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. 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.
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. 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 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. The quicker you can do this, the more even the crepe will be.
Once spread, cook over medium heat for 45 seconds to 1 minute then, using a spatula, carefully flip it to the other side. 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
Satisfy your craving for a delicious chocolate crepe with this non-dairy recipe. It's full of flavor, rich, and creamy which means it's perfect for a sweet breakfast or chocolatey dessert. You won't be missing out with this dairy-free recipe!
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
Instructions
- 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 Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 116Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 124mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 3g
Originally Published: 06.20.2017 Updated: 03.07.2024