Vegan gluten free crepes filled with a chocolate spread | easy recipe
Is there something better than homemade vegan gluten free crepes? YES crepes filled with a delicious homemade chocolate spread! I remember when I was in Paris the very first time, I was 13 or 14 years old. To be totally honest with you, I don’t remember so much from this short school trip except the eiffel tower and crepes! I am not kidding, I love crepes so much and I would never forget their taste. Well I still remember that I ordered a crepe filled with Nutella (yes I wasn’t vegan at that time). The crepe was super thin and the Nutella was just the perfect filling.
Now more than 20 years later I still remember how delicious this crepe was. Of course it wasn’t healthy, as original french crepes contain AP flour, eggs, milk, butter and sugar. These are 5 ingredients to which I gladly say: “NO THANKS”. My healthy homemade crepes taste like the original french crepes but they neither contain animal based ingredients, nor gluten rich flour and refined sugar. I made these vegan gluten free crepes already 5 times and I can’t stop eating them. Now fill these babies with a homemade vegan chocolate spread and your taste buds will thank you.
Vegan gluten free crepes which will make your mouth water!
I love these vegan gluten free crepes way more than pancakes, period. I know my American friends will probably hate me now but I would always first say YES to crepes before I say YES to pancakes. Don’t get me wrong, pancakes are amazing, they really are, and I often say YES to them. However crepes are different as they are thin, you can roll them up and fill them with this delicious chocolate cream which makes them even more delicious. Did your mouth start to water already? If not, hang on, as you can make them even better.
Let’s sprinkle these vegan gluten free crepes with some powdered sugar. You just need to put 2 tsp of sugar into your food processor or coffee grinder, process it, and ready is your powdered sugar. I use low calorie Erythritol instead of regular sugar but that’s up to you. You can read more about Erythritol in this post.
To sum it up, these vegan gluten free crepes are:
- Dairy free
- Egg free
- Refined sugar free
- Low in fat
- Gluten free
- Nut free
- Rich in taste
- Easy to make
- Definitely more healthy than regular crepes
Fill these vegan crepes with a chocolate spread
My delicious homemade chocolate spread is made from peanut flour, cacao powder, maple syrup and water. You can find the exact recipe here (just scroll down to the recipe). This choclate spread is low in fat and sugar but tastes just as good as a regular chocolate spread. I love to put it on toasts, on my brownies or fill my vegan gluten free crepes with it.
Perfect for breakfast or as an afternoon snack
If you crave something sweet for breakfast then make my vegan gluten free crepes next time. I often make them as afternoon snack because that’s the time when I always crave something sweet. Please let me know if you give my recipe a try, I am sure you will love my vegan gluten free crepes as much as I do.
- 1 scant cup oat flour, gluten free (90 g)
- 4 tbsp tapioca flour/starch (28 g) - see recipe notes
- 4 tbsp potato starch or corn starch (28 g)
- 2 tbsp ground flax seeds (10 g)
- 1 1/2 cups plant milk (I used coconut milk) (360 ml)
- 1 1/2 tbsp maple syrup (30 g)
Process all ingredients in your food processor or just whisk them together in a bowl
Heat a non-stick pan/skillet (I used a 10 inch ceramic skillet) with some oil over medium heat
Pour about 1/4 cup of the batter into the pan, swirl the batter around to coat the pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early). After you carefully flipped the crepe, cook for a further 1-2 minutes
After a while the batter will get thicker (because of the ground flax seeds), just add a little bit more plant milk
Fill your crepes with a chocolate spread, you can find the recipe: HERE (click). Enjoy!
It's important to not sub tapioca flour/starch in this recipe, as it makes the crepe more elastic/flexible.