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
Units
Scale
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.