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)
- Refined sugar-free
- Easy to make
- 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:
- A couple of bananas
- 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.
- 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.
If you are using Pinterest, feel free to pin the following photo: