Dairy-Free (and Guilt-Free) Dark Chocolate Crêpes

 

Total Time25 minsPrep Time15 minsCook Time10 minsDifficultyBeginnerYields1 Serving

 
Ingredients

For the base
 4 eggs
 500 ml coconut milk
 200 ml water
 250 g flour
 1 pinch of salt
 oil of choice (to grease the pan)
For the Dark Chocolate Sauce
 80 g dark chocolate
 100 ml coconut milk
 1 tbsp maple syrup
Toppings
 blueberries
 fresh mint
 banana

 I used the coconut milk but feel free to use the non-dairy milk that you like most, they are all suitable.

If you don't have maple syrup, you can use any other sweetener (honey, agave syrup, dark sugar...)

 

Instructions

Dark Chocolate Sauce
1

Place the dark chocolate squares in a small sauce with some coconut milk and heat up on a medium heat. Slowly add the remaining milk and stir until the chocolate is completely melted.

2

Remove from the heat, add the maple syrup and whisk until smooth.

3

Place the saucepan aside to rest.

Crêpes
4

In a large mixing bowl whisk together the flour and eggs. Gradually add the milk and the water and lastly the pinch of salt.
Alternatively you can pour all the ingredients in a blender and mix until combined.

5

Grease a non-stick frying pan with coconut oil (or any other oil) and heat on a medium-high heat.

6

Pour a small ladle of batter and twirl the pan in order to cover the pan base completely.

7

Cook for 2-3 minutes until it’s lightly golden, turn it over and cook for a further 1 minute.

8

Spread the chocolate sauce all over on one side, add slices of banana and roll it up.

9

Sprinkle with additional chocolate sauce, add fresh blueberries and mint leaves (if you wish).

As toppings you can use the fruit you prefer (bananas, strawberries, kiwi, blueberries,...) they will all fit perfectly. You can also add peanut butter or jam if you wish! I made mines with:

  • Chocolate & Blueberries
  • Chocolate, Bananas & Blueberries
  • Chocolate, Peanut Butter & Blueberries 

Ingredients

For the base
 4 eggs
 500 ml coconut milk
 200 ml water
 250 g flour
 1 pinch of salt
 oil of choice (to grease the pan)
For the Dark Chocolate Sauce
 80 g dark chocolate
 100 ml coconut milk
 1 tbsp maple syrup
Toppings
 blueberries
 fresh mint
 banana

Directions

Dark Chocolate Sauce
1

Place the dark chocolate squares in a small sauce with some coconut milk and heat up on a medium heat. Slowly add the remaining milk and stir until the chocolate is completely melted.

2

Remove from the heat, add the maple syrup and whisk until smooth.

3

Place the saucepan aside to rest.

Crêpes
4

In a large mixing bowl whisk together the flour and eggs. Gradually add the milk and the water and lastly the pinch of salt.
Alternatively you can pour all the ingredients in a blender and mix until combined.

5

Grease a non-stick frying pan with coconut oil (or any other oil) and heat on a medium-high heat.

6

Pour a small ladle of batter and twirl the pan in order to cover the pan base completely.

7

Cook for 2-3 minutes until it’s lightly golden, turn it over and cook for a further 1 minute.

8

Spread the chocolate sauce all over on one side, add slices of banana and roll it up.

9

Sprinkle with additional chocolate sauce, add fresh blueberries and mint leaves (if you wish).

Dairy-Free (and Guilt-Free) Dark Chocolate Crêpes

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