It’s the 1st of December and this means one thing – I want to eat everything in sight. Even more so than usual. I saw this recipe the other day for vegan chocolate crepes and I thought this was a great, healthier alternative for a December weekend morning. They look Christmassy as hell, but they are dairy free and processed sugar free.

A good Mariah Carey Christmas track paying in the background while attempting to flip a vegan crepe sounds like a recipe for fun (and possibly disaster – but still fun).


  • ½ cup nondairy milk (e.g. coconut, almond etc.)
  • ½ cup water
  • ¼ cup plus 2 tablespoons pure maple syrup
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • Coconut oil, for frying
  1. In a large bowl, combine all of the ingredients, except the coconut oil.
  2. Mix with an electric mixer on low speed until the mixture is completely blended.
  3. Put in the refrigerator to rest for an hour. When ready to make your crepes, take the batter out of the refrigerator and stir by hand.
  4. Heat a drop of coconut oil in small skillet over medium high heat. Pour a scant ¼ cup of the batter. Lift the pan and swirl and tilt to cause the batter to cover the bottom.
  5. Cook for about 2 minutes, until golden brown, then flip and cook for a minute more. Remove from the pan and continue with the rest of the batter, adding a drop of coconut oil to the pan every once in a while.
  6. They cook best without much oil.
  7. Serve folded over, filled with strawberry or blueberry jam. A chocolate hazelnut spread is great, too.

Recipe Creator: Ginny K McMeans
Recipe from this cookbook: The make Ahead Vegan Cookbook

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Hi, I’m Katie. I am a kiwi neuroscientist with a love for consuming and creating content. This site is where I share my personal thoughts and the thoughts of incredible minds from around the world. PhD in Neuroscience, University of Otago.

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