These vegan crêpes filled with chocolate cream are the best treat when you crave a sweet breakfast or dessert. They‘re easy and quick to make and you can also fill them with peanut butter or any other spreads and fillings you like.
1cupall purpose wheat or spelt flour (125 g)or sub gluten-free flour *
2/3cupplant-based milk (160 ml)
1/3cupsparkling water (80 ml)or more milk
(sugar or agave syrup to taste *)optional
coconut oil for frying
2-3tbspvegan chocolate cream *
To make the flaxseed-egg stir 1 tbsp ground flaxseeds in 3 tbsp hot water. Let soak for approx. 5 minutes until jelly.
Mix flour, baking powder and vanilla in a bowl. Then make a well in the middle and add the plant-based milk, water, flax egg and stir. Set aside for 5-10 minutes. (The batter should run easily off a spoon, add a little more water or milk, if it’s too thick.)
Heat up a non-stick pan on a medium heat. Brush the pan with a tiny bit of oil to make sure that the crêpes do not stick.
Pour 1/2 - 1 laddle full of batter into the pan and smooth it out well to form a big round pancake. Cook for about 1-2 minutes until bubbles appear and the pancake no longer sticks to the pan. Flip to the other side and cook for another minute or so until golden.
Fold cooked crêpes. Then spread chocolate cream on top and roll them up.
Once ready to serve, drizzle more chocolate cream over your crêpes and enjoy with fresh berries or other fruits and desired toppings.
I usually use regular all purpose white flour or light spelt flour but you can sub a gluten-free flour mixture.
As egg substitute you can use 1 flaxseed-egg or 1 chia-egg or 1/2 mashed banana (approx. 60 g) or 1,5 tbsp cornstarch mixed with 3 tbsp water.
You do not need to add any oil or sugar in the batter because the chocolate cream filling is usually sweet enough and also contains oil. But feel free to sweeten it.