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Mocha Chocolate Crepes

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  • Author: Alice Pagès
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 crêpes 1x
  • Category: Dessert
  • Cuisine: French
  • Diet: Vegan


The only vegan chocolate crepes recipe that you need! Soft, fluffy, and ridiculously easy to make. Enjoy with coffee cream and chocolate tahini sauce.


Units Scale


  • 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


  1. In a large mixing bowl, mix together the flour, cornstarch, sugar, cocoa powder, instant coffee and salt.
  2. 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.
  3. Add the oil and vanilla and whisk to combine. The batter must be smooth and fluid.
  4. Cover the bowl and place in fridge to chill for 1 hour.
  5. 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.
  6. Make the chocolate tahini sauce by mixing all the ingredients in a bowl. Add more water to get the desired consistency.
  7. 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.
  8. Garnish the warm crepes with coffee cream and drizzle with chocolate tahini sauce. Enjoy!


  1. Allow the batter to chill in fridge for at least 1 hour, or even better overnight.