Chocolate Crepes
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.
Servings 6
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 Facts
Chocolate Crepes
Amount per Serving
Calories
215
% Daily Value*
Fat
2
g
3
%
Carbohydrates
44.6
g
15
%
Fiber
5.4
g
22
%
Sugar
21.8
g
24
%
Protein
4.7
g
9
%
* Percent Daily Values are based on a 2000 calorie diet.