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.

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Recette version française

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