Chocolate Crepes from The Make Ahead Vegan

The post Chocolate Crepes from The Make Ahead Vegan appeared first on Vegan Family Recipes.
If these Chocolate Crepes, aka only the BEST VEGAN CREPES I’VE EVER HAD, have you drooling up a storm then you will love what I’m about to show you.
One of my favorite vegan bloggers, Ginny Kay McMeans, just released her first cookbook, The Make Ahead Vegan Cookbook.
As much as I’d like to take credit for these incredible vegan crepes, I can’t. Ginny’s cookbook has 125 recipes and her chocolate crepe recipe is just one of them. She was so generous to allow me to share the crepe recipe with you, so you get a feel for just how delicious her recipes are.
What makes this vegan cookbook different than any other is that all recipes are freezer-friendly. Not only does this make it perfect for families but also for anyone else with a busy schedule. Don’t worry if you don’t want to freeze these delicious meals, you can eat all of them straight away too!

  • ½ cup nondairy milk
  • ½ cup water
  • ¼ cup plus 2 tablespoons pure maple syrup
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • Coconut oil, for frying
  1. In a large bowl, combine all of the ingredients, except the coconut oil.
  2. Mix with an electric mixer on low speed until the mixture is completely blended.
  3. Put in the refrigerator to rest for an hour. When ready to make your crepes, take the batter out of the refrigerator and stir by hand.
  4. Heat a drop of coconut oil in small skillet over medium high heat. Pour a scant ¼ cup of the batter. Lift the pan and swirl and tilt to cause the batter to cover the bottom.
You can find complete recipes of this Chocolate Crepes from The Make Ahead Vegan in
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