Fluffy mocha and chocolate crepes
This blog already had FIVE pancakes recipes but not one single crepe recipe?! Just a few days before Candlemas, I had no choice but to share a recipe with you.
What are crepes?
A crepe is basically a very thin pancakes, typical of France. They’re light, soft and flexible. Crepes can be sweet or savory, and as French we eat crepes for any occasion, from breakfast to dinner, rolled, folded, or stuffed with different kinds of fillings or toppings.
Vegan chocolate crepes
Traditional crepes batter is made of flour, eggs, milk, butter and sugar. So they’re definitely not vegan. But good news: they are very easy to make vegan, without complicating the recipe!
So here we are with these vegan mocha chocolate crepes! A little twist on the basic recipe, composed of tender chocolate crepes, stuffed with a light coffee cream and garnish with chocolate tahini sauce.
Delicious, easy to make with staple ingredients, no specific equipments, and keep well. Well, the kind of recipe you want to save for later!
Ingredients for chocolate crepes
These vegan mocha chocolate crepes require only staple ingredients. For this reason I don’t recommend making substitutions. Especially I didn’t try to replace the flour with a gluten free flour, so I can’t ensure the result if you do.
- All-purpose flour – or blanched flour, in France use Type 45 wheat flour.
- Cornstarch – as these crepes don’t contain eggs, cornstarch helps to bind the batter.
- Cocoa powder – use good quality unsweetened cocoa powder.
- Instant coffee – granulated or powder. You can also use brewed coffee and reduce the water.
- Sugar – I used light cane sugar, but you can also use white sugar or coconut sugar.
- Dairy-free milk – I recommend soy or almond milk for the best result.
- Vegetable oil – neutral flavor, grapeseed oil is my favorite.
- Vanilla – optional, but I love to add a dollop of vanilla extract for extra flavor.
Watch how to make chocolate crepes
My tips to be the master of the crepes
The right consistency
Have you already followed a recipe for crepes and ended up with thick pancakes? Well, it might sounds obvious but the first rule is to make sure your batter is the right consistency. Even if you literally follow a recipe, it’s very common not to have the exact same result. This can be caused by the specific ingredients or brands you’re using.
First I recommend to use a kitchen scale to weight the ingredients. Cups are not accurate enough for pastry. Then pay attention to the consistency of the batter. It should be smooth, fluid, but not liquid. It must be thick enough to coat a spoon without dipping too fast. If necessary, adjust the quantity of milk.
Respect the rest
This is the most important point for soft and fluffy chocolate crepes! Allow the dough to rest in fridge for at least 1 hour, 3 hours if possible. This allows the dough to strengthen and the flavors to develop.
Grease the pan
Carefully grease your pan with vegetable oil to avoid the batter to stick to the bottom, and make it easy to flip the crepes! I like to use a piece of paper towel to spread the oil on the whole surface and take off the excess oil. Don’t hesitate to grease the pan as many times as necessary between the crepes.
Pour the right amount of batter
The amount of batter you pour in the skillet influences the thickness of your crepes. Don’t add too much batter and spread it well if you want thin and soft crepes. You can use a measuring cup or a mug to make sure all your crepes are the same size and thickness.
FAQ
What if I don’t like coffee?
No worries, you can still enjoy these chocolate crepes if you don’t like or can’t have coffee! They’re already delicious on their own. Just omit the instant coffee in the batter. For the cream, you can replace with vanilla or cinnamon if you want.
What’s the best pan to make crepes?
To ensure an even cooking and make it easy to flip the crepes, I recommend to use a good quality non-stick skillet or a special crepes pan if you have one. The size of the pan doesn’t really mater but determine the size of your crepes. Make sure to pour the right quantity of batter according to the size of the pan.
Can I make it in advance?
Yes! And as mentioned above you must prepare the batter in advance to allow it to rest. If you have the time, you can prepare the batter and leave it to chill in fridge overnight. You can also cook the crepes and keep them in the fridge. They keep pretty well and won’t dry too quickly.
How long can I keep chocolate crepes?
Once cooked, these chocolate crepes will keep for 1 day at room temperature and for 3 days in the refrigerator. Stack the crepes in a plate and wrap with plastic film to keep moisture and avoid them to dry. Before to enjoy, reheat the crepes in a pan over low heat.
More crepes and pancakes recipes you should love
- Gluten free Chocolate Chips Pancakes (GF)
- Fluffy Double Chocolate Pancakes (GF)
- Oats Banana Pancakes (GF)
- Easy Sourdough Pancakes
I love to see your creations! Don’t forget to tag me @alicepages on your photos on Instagram and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.
Print
Mocha Chocolate Crepes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 crêpes 1x
- Category: Dessert
- Cuisine: French
- Diet: Vegan
Description
The only vegan chocolate crepes recipe that you need! Soft, fluffy, and ridiculously easy to make. Enjoy with coffee cream and chocolate tahini sauce.
Ingredients
Crêpes
- 300g all-purpose flour
- 45g cornstarch
- 2 tbsp cocoa powder
- 1 tbsp instant coffee
- 1 tbsp sugar
- 1 pinch of salt
- 400ml dairy-free milk
- 300ml of water
- 20ml neutral flavor oil
- 1 tsp vanilla extract
Coffee cream
- 200g thick dairy-free yogurt
- 2 tbsp maple syrup
- 1 tbsp instant coffee
- 1 tbsp hot water
Chocolate tahini sauce
- 60g tahini
- 2 tbsp maple syrup
- 2 tbsp cocoa powder
- 1 tbsp hot water
- 1 pinch of salt
Instructions
- In a large mixing bowl, mix together the flour, cornstarch, sugar, cocoa powder, instant coffee and salt.
- Mix milk and water, then pour about one third of the liquid in the dry ingredients. Mix well with a whisk to combine. Gradually pour the remaining liquid, whisking constantly to incorporate the ingredients and avoir lumps to form.
- Add the oil and vanilla and whisk to combine. The batter must be smooth and fluid.
- Cover the bowl and place in fridge to chill for 1 hour.
- Meanwhile, prepare the coffee cream. Dissolve the coffee into the water, and mix all the ingredients. Taste and adjust the amount of maple syrup depending on your preferences. Store in fridge.
- Make the chocolate tahini sauce by mixing all the ingredients in a bowl. Add more water to get the desired consistency.
- Grease and heat a non-stick skillet or crepe pan on medium heat. Take the batter out of the fridge and give it a good stir. Pour one layer of batter in the pan and tilt it to spread the batter on the whole surface in a thin even layer. When the edges of the crepe start to dry, flip the crepe and bake 1 minute on the other side. Place the crepe in a plate and cover.
- Garnish the warm crepes with coffee cream and drizzle with chocolate tahini sauce. Enjoy!
Notes
- Allow the batter to chill in fridge for at least 1 hour, or even better overnight.
Recette version française
Print Crêpes au chocolat et au café
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 crêpes 1x
- Category: Goûter
- Cuisine: Française
- Diet: Vegan
Description
Des crêpes au chocolat vegan inratables, tendres et faciles à réaliser, pour changer de la version classique. A déguster garnies d’une crème au café et d’une sauce chocolat tahini.
Ingredients
Pâte à crêpes
- 300g de farine T45
- 45g de fécule de maïs
- 15g de sucre en poudre
- 15g de cacao en poudre
- 1 cuillère à s. de café soluble
- 1 pincée de sel
- 400ml de lait végétal
- 300ml d’eau
- 20ml d’huile végétale neutre
- 1 cuillère à c. d’extrait de vanille
Crème au café
- 200g de yaourt végétal épais
- 30g de sirop d’érable
- 2 cuillère à s. de café soluble
- 10 ml d’eau chaude
Sauce chocolat tahin
- 60g de purée de sésame (tahin)
- 30g de sirop d’érable
- 15g de cacao en poudre
- 40ml d’eau tiède
- 1 pincée de sel
Instructions
- Dans un grand saladier, mélanger la farine, la fécule, le sucre, le cacao en poudre, le café soluble et le sel.
- Mélanger le le lait végétal et l’eau. Verser environ un tiers du mélange dans le saladier d’ingrédients secs et mélanger au fouet. Puis verser progressivement le restant de liquide tout en fouettant pour éviter la formation de grumeaux.
- Ajouter l’huile végétale et la vanille (si vous le désirez) et mélanger pour obtenir une pâte lisse et fluide.
- Couvrir le saladier et laisser reposer au réfrigérateur pendant 1 heure.
- Pendant ce temps, préparer la crème au café. Dissoudre le café soluble dans l’eau, puis mélanger tous les ingrédients. Goûter et ajuster la quantité de sirop d’érable selon vos préférences. Réserver au frais.
- Préparer la sauce tahin. Mélanger tous les ingrédients dans un bol pour obtenir une sauce fluide et homogène. Si besoin, ajouter un peu plus d’eau pour la fluidifier.
- Huiler et faire chauffer une poêle à crêpes. Sortir la pâte du réfrigérateur et la mélanger un coup. Quand la poêle est bien chaude, verser une louche de pâte et incliner la poêle pour la répartir sur toute la surface. Quand les bords commencent à se décoller, retourner la crêpe. Cuire 1 minute sur l’autre face, puis déposer la crêpe dans une assiette. Continuer jusqu’à épuisement de la pâte, en huilant de nouveau la poêle entre chaque crêpe.
- Servir les crêpes rapidement après cuisson, garnies de crème au café et nappées de sauce chocolat tahin.
Notes
- Laisser reposer la pâte au frais pendant au moins 1 heure, dans l’idéal plusieurs heures voir toute une nuit.
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