Dairy-Free Crepe with Chocolate Sauce
Treat yourself to the indulgence of these Dairy-Free Crepes with Chocolate Sauce, a perfect combination of light, delicate crepes and rich, velvety chocolate decadence—completely free of dairy! Crafted with wholesome almond milk, olive oil, and a hint of maple syrup, these crepes are irresistibly soft and subtly sweet. The luscious chocolate sauce is made with creamy coconut milk, natural cocoa powder, and coconut oil, offering a silky texture and deep chocolate flavor that's sure to impress. Whether you're after a delightful breakfast, brunch centerpiece, or an elegant dessert, this recipe is quick, easy, and ideal for those following dairy-free lifestyles. Serve these beautifully golden crepes with a generous drizzle of chocolate sauce and watch them disappear. Perfect for satisfying sweet cravings while keeping it dairy-free!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.25 cups almond milk
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup cocoa powder
- 0.75 cup coconut milk
- 0.25 cup cane sugar
- 1 tablespoon coconut oil
- 0.25 cup water
Instructions
In a large mixing bowl, whisk together 1 cup all-purpose flour and 0.25 teaspoon salt.
Gradually add 1.25 cups almond milk, whisking continuously to form a smooth, lump-free batter.
Incorporate 2 tablespoons olive oil, 1 tablespoon maple syrup, and 1 teaspoon vanilla extract into the batter, mixing well.
Set the crepe batter aside to rest for about 10 minutes.
Meanwhile, prepare the chocolate sauce: In a small saucepan, combine 0.25 cup cocoa powder, 0.25 cup cane sugar, and 0.75 cup coconut milk.
Place saucepan over medium heat, stirring constantly until the mixture is smooth and begins to simmer.
Add 1 tablespoon coconut oil, stirring until melted and fully combined.
Reduce the heat and let the sauce gently simmer for about 5 minutes to thicken, then remove from heat.
Heat a non-stick frying pan over medium heat. Lightly grease the pan using a small amount of olive oil.
Pour about 1/4 cup of the crepe batter into the pan, swirling to evenly coat the bottom.
Cook the crepe for about 1-2 minutes or until the edges begin to lift and the underside is golden brown.
Flip the crepe using a spatula, and cook the other side for another 1 minute.
Transfer the cooked crepe to a plate and repeat the process with the remaining batter.
Once all crepes are cooked, serve them warm drizzled generously with the prepared chocolate sauce.
Nutrition Facts
Calories |
1347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 107.4 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 549 mg | 42% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 706 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
