These banana stuffed chocolate crepes are made without eggs and they are perfect as a decadent vegan breakfast or dessert. The recipe is plant-based, gluten-free, grain-free, refined sugar-free, and easy to make.
Chocolate Banana Crepes
On weekends my boyfriend and I like to eat crepes or pancakes. And in my opinion, there is nothing better than chocolate crepes which are filled with a delicious chocolate spread and banana!
And yes, each crepe is filled with a whole banana which not only tastes amazing but also looks cute in my opinion. 🙂
Ingredients For Vegan Chocolate Crepes
I already have two other crepe recipes on my blog. The first one is a regular light crepe recipe, which is filled with a chocolate spread (because I loved to eat Nutella before I went vegan hehe).
The second one is for apple cinnamon crepes which are just perfect for autumn or winter (mind you, I eat them whenever I want). Both recipes have one ingredient in common, which is oat flour (ground oats).
This time I made the crepes with buckwheat flour and tapioca flour. The result is these luscious chocolate crepes which are pliable and taste amazing.
Buckwheat flour is a wonderful gluten-free flour which is also grain-free.
Can I Use Regular Flour?
If you are a celiac or don’t eat gluten because of health reasons, you can try using all-purpose flour or spelt flour instead of buckwheat flour. You might need less or more plant-based milk depending on how thick the batter is. I haven’t tried it out yet, so you would need to experiment.
Filling For Vegan Chocolate Crepes
When it comes to the filling I wanted to stick to the classic filling and this is, in my opinion, chocolate and banana. The combination is a match made in heaven and it never gets boring. Don’t you think so too?
However, you can also go ahead and fill these crepes with PB jelly (peanut butter jelly). Or how do you like the idea of whipped vegan cream and strawberries or any other fruit? You can’t go wrong with any sweet filling.
How To Store Leftovers?
You can freeze these crepes. I would recommend to let them cool for a bit after you cooked them in a skillet and then wrap them in zip-lock bags and freeze them. Once you want to eat the crepes, let them thaw either in the fridge or at room temperature and reheat them in the skillet. The crepes will become pliable and elastic again.
How To Make Chocolate Crepes?
This recipe is pretty easy to make. First, you’ll need to prepare the batter, then you have to cook the crepes in a skillet. Meanwhile, you can prepare the filling. I would recommend using two skillets at the same time because it will save so much time!
If you prefer pancakes over crepes, simply use less plant-based milk. This way the batter will be thicker and you can make chocolate pancakes!
These Delicious Crepes With A Chocolate Filling Are:
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Refined sugar-free
- Easy to make
- Chocolatey
- A delicious dessert or breakfast
Should you recreate these vegan crepes, please leave a comment below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I love to see how your banana stuffed crepes turned out! And also don’t forget to check out my other two crepe recipes:
Chocolate Crepes
Ingredients
Chocolate Crepes
- 3/4 cup (90 g) buckwheat flour
- 5 tbsp (40 g) tapioca flour *
- 2-3 tbsp (30 g) coconut sugar or brown sugar
- 2 tbsp (12 g) cocoa powder
- 1 1/8 cup (270 ml) dairy-free milk **
Chocolate Spread
- 3 tbsp (60 g) maple syrup
- 2 tbsp powdered peanut butter (e.g. PB2)
- 2 tbsp cocoa powder
- 1 tbsp water or add more maple syrup
- pinch of salt
Other Ingredients
- A couple of bananas
Instructions
- I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list.
- Mix all ingredients for the crepes in a bowl with a whisk.
- Heat a non-stick pan/skillet with some oil over medium heat.
- Pour some batter into the skillet, swirl the batter around to coat the pan evenly. Cook for about 2-3 minutes or until you can easily lift a side of the crepe (don't try to flip the crepe too early or it might break).
- After you flipped the crepe, cook it for a further minute. Please note that the batter will get thicker after a while, just add a little bit more milk.
- For the chocolate spread: Mix all ingredients in a bowl with a whisk until smooth.
- Fill each crepe with a little chocolate spread and a whole banana. Roll it up and enjoy! Read the blog post for other filling suggestions.
Notes
- Plant-based milk which is higher in fat, such as canned coconut milk, works best since the batter is oil-free.
- You can use arrowroot flour instead of tapioca flour. Cornstarch might work too (I didn't try it yet).
- You can fill the crepes with other fruits if you don't like bananas.
- Recipe makes 6 medium-sized crepes. Nutrition facts are for one crepe with the chocolate spread and with one small banana.
Nutrition information is an estimate and has been calculated automatically
Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Thank you Ela for these delicious crepes. That is such a great recipe!
I have made chocolate version a couple of times and today I tried these crepes without cocoa powder, it turned out that I was also out of tapioca flour so I swapped it with vanilla pudding powder (potato starch mainly). And they worked great despite those modifications so I am soo grateful for such a foolproof recipe 🙂
You are very welcome, Daria. 🙂
I haven’t tried this recipe but it looks amazing! I am currently not eating any sugar outside of what is naturally found in fruits and veggies; so even maple syrup or honey is out of the question. Is there a way to make the crepes and the sauce sweet without adding sugar to them? I’ve used figs as a sweetener before, I just don’t know how well that would work in something like this.
Hi Dina, I prefer using Erythritol, Monk Fruit, or Stevia. Not sure if figs would be sweet enough. 🙂
Hi Ela! Want to try this today, can I use whole wheat flour instead? I don’t have buckwheat flour on hand.
I think that should be fine. You might need to adjust the liquid if the batter turns out too thick. 🙂
These crepes are sooooooo good! Thank you very much for the recipe ❤️
I am so glad you like the crepes. Thanks for your feedback. 🙂
Hi Ela! this looks great! Do you think the same recipe minus the cocoa would work to make plain crepes?
Hello Maneesha! Yes, that should work. 🙂
Hi ! The nutrition facts are for the entire recipe or just for one crepe ?
Can’t wait to try those crepes ?
Hi Emma, it’s actually mentioned in the recipe notes:
“Recipe makes 6 medium-sized crepes. Nutrition facts are for one crepe with the chocolate spread and with one small banana.”
Hope this helps! 🙂
This is a fantastic and quick recipe:)! I added a bit of xylitol to the batter instead of sugar, and some vanilla. Also used a ready-made spread (‘healthy nutella’), and sprinkled some hemp seeds and nutritional yeast on top, with a side of sliced kiwi:).
Hi!
I once made your vegan caramel sauce, and it was amazing! I was trying to find it again–Is it in a particular recipe? It was so good, it should be a recipe all by itself! 🙂
Hi Judy! Thanks for the reminder to make a blog post for the caramel sauce, it’s actually on my to-do list. I believe you saw the recipe here: https://elavegan.com/apple-cinnamon-crepes-vegan-gluten-free/ in the recipe notes. 🙂
Buckwheat is a pseudo-grain just like quinoa. It acts just like a grain in the body, triggering an inflammatory response. If one is truly avoiding grains for health reasons, this recipe is not the one to try. However, it’s a great recipe for those who are gluten-free but not grain-free. ?
Thanks for the information, Lynn! 🙂
These look scrumptious! Just wondering if there is a recipe for the caramel looking sauce drizzled on top of the rolls. Thanks!
Yes, but I have the recipe only in grams:
180-220 ml coconut milk
100 g coconut sugar or brown sugar
30 g peanut butter
1/8 tsp salt
Add all ingredients to a saucepan. Bring to a boil and let simmer for 15 minutes or until it reaches the desired thickness.
Hope this helps! 🙂
Love chocolate crepes with banana? such a yummy recipe ❤️
It’s the best combo, isn’t it? Thank you, Bianca. 🙂
This recipe was super easy and the crepes came out so delicious, the whole family loved them and I’m will be doing these again this weekend. Thank for a yummy and simple recipe Ella.
That’s awesome, Ruthie! Thanks so much for your great feedback. 🙂
I may or may not be a chocolate addict but this recipe looks sooo good! haha I’ll definitely give this a try, thank, you!
Awesome! I hope you will like it, Bryan. 🙂
I love all of ur recipes ??
So glad you do! Thanks dear. 🙂
Chocolate and banana is one of my favourite combinations!
It’s the best combo, isn’t it?! Thanks, Jess! 🙂