Vegan crepes chocolate

Vegan Chocolate Easter Crepes


2 tablespoons of maple syrup
1 cup of plain flour or GF plain flour
3/4 cup of filtered water 
1/4 cup of cacao powder
1 tablespoon of melted vegan butter
1 tablespoon sliced almonds 
Blueberries and raspberries to decorate

1 tablespoon coconut yogurt

and 1 tablespoon melted vegan chocolate


  1. Start by placing flour, maple syrup and water in a large mixing bowl, whisk until smooth 
  2. Add melted vegan butter and mix through
  3. Split the batter into two batches and mix the cacao in one batch. Add a little extra water to keep the batter consistency the same
  4. Then set to the side and let rest for 15 minutes, this helps the gluten rest and give you nice delicate crepes
  5. After 15 minutes place a large saucepan or crepe pan on medium to low heat 
  6. Add 1 teaspoon of vegan butter and melt 
  7. Spoon out around a 1/4 of a cup of mixture to the pan, making sure to keep very thin – You can use a spatula to help smooth out the batter and also swirl the pan around to create a nice even crepe
  8. Cook for around 2 to 3 minutes per side 
  9. Once cooked place on some baking paper and continue to cook the rest
  10. When all the crepes are cooked fold into a handkerchief shape and layer on a plate
  11. Top with fresh berries, melted chocolate and coconut yoghurt


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