Vegan Crepe with Chocolate Drizzle
Delight in the indulgence of this **Vegan Crepe with Chocolate Drizzle**, a plant-based twist on a classic French favorite that’s as elegant as it is satisfying! Perfect for breakfast, brunch, or dessert, these tender, golden crepes are made with a smooth almond milk batter sweetened with a hint of maple syrup and vanilla extract. The recipe’s highlight is a luscious homemade chocolate drizzle, crafted with rich cocoa powder, coconut oil, and agave syrup, offering both decadence and balance. Quick to prepare and versatile to serve, these crepes can be garnished with fresh fruit, crunchy nuts, or enjoyed solo as a treat for all occasions. Whether you’re a seasoned vegan or simply exploring dairy-free options, this recipe is bound to impress with its simplicity and sophisticated flavor.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.25 cups Almond milk
- 0.25 cup Water
- 2 tablespoons Vegetable oil
- 1 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Cocoa powder
- 1 tablespoon Coconut oil
- 2 tablespoons Agave syrup
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Gradually whisk in the almond milk, water, vegetable oil, maple syrup, and vanilla extract until the batter is smooth and free of lumps.
Cover the bowl and let the batter rest for at least 10 minutes to allow the gluten to relax.
While the batter is resting, prepare the chocolate drizzle. In a small saucepan over low heat, melt the coconut oil.
Once the coconut oil is melted, whisk in the cocoa powder and agave syrup until a smooth, glossy sauce forms. Set aside to cool slightly.
Heat a non-stick skillet or crepe pan over medium heat. Lightly coat with oil or cooking spray if necessary.
Pour about 1/4 cup of the crepe batter into the pan, tilting it in a circular motion until the bottom is evenly coated.
Cook the crepe for about 2 minutes, until the edges are lightly browned and the center is set.
Gently flip the crepe using a thin spatula and cook for another 1-2 minutes on the other side.
Transfer the cooked crepe to a plate and cover with a clean cloth to keep warm. Repeat with the remaining batter.
To serve, fold the crepes into quarters and drizzle with the prepared chocolate sauce. Optionally, garnish with fresh fruit or nuts.
Nutrition Facts
Calories |
1132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 166.0 g | 60% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 64.0 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 525 mg | 40% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 392 mg | 8% | |
*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.
