Craving a delicious yet healthy treat? These vegan chocolate crepes filled with fruit and drizzled in rich chocolate sauce are the perfect guilt-free indulgence—whole food plant-based, oil-free, full of flavor, and packed with nutrients!
This recipe is a healthy twist on an indulgent treat that is so healthy it could even be enjoyed as a breakfast!!
Your entire family will be impressed by this tasty dessert and everyone will love that they can pick their favorite fruits for the filling! Use this recipe for a healthy dessert when the mood strikes or an exciting indulgence to impress your Valentine!
The chocolate crepes are made with oats and can easily be gluten free, and the chocolate sauce is rich and decadent. Pair it with your favorite fruity filling and you have an indulgent feeling, but still whole food plant-based dessert!
If you are on a chocolate kick, make sure you also check out these chocolate banana mini muffins!
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Ingredients for Chocolate Oat Crepes
These chocolate crepes are made with just a few pantry ingredients that you probably already have on hand!
- rolled oats gluten free if needed
- maple syrup
- cocoa powder
- water
- salt
- non-dairy milk
That's it! Simple wholesome ingredients that, when combined, come together to make the most delectable dessert! And BONUS- this recipe can be done in well under 30 minutes!
The Best Fruit Filling for Chocolate Crepes
You can easily customize these healthy crepes to your liking. But the Chocolate Sauce is a MUST- so don't skip it!
But feel free to get creative with the fruit fillings! Here's a few suggestions:
- Fresh Fruit- try adding sliced strawberries, thinly sliced apples, blueberries or even raspberries!
- Bananas & Peanut Butter- yes, this is a fresh fruit too, but I felt it needed it's own space. Sliced banana and peanut butter paired with chocolate will never steer us wrong.
- Frozen Fruit - by far frozen fruit is my favorite option here. I love to cook it up on the stove until all the juices are released and it makes its own syrup. The crepes with cooked fruit, and that quick chocolate sauce are just the BEST. My favorite is frozen cherries!
Equipment
A good non-stick pan or a non-stick electric skillet is needed for these crepes. They use no oil so could be prone to sticking in any other cookware.
I personally use this Dash Electric Griddle and have no issues. This is what I use for all my pancake cooking, where I'm worried they may stick, but I also don't want to use any oil.
Storage
Store any leftovers in the fridge in a sealed container for up to 3 days. I recommend you warm the crepes in the microwave or over the oven in a skillet before enjoying.
Top Tip
Take a moment to plan and prep your fruit filling before you start cooking the crepes! You don't want to be rushing to figure out what's going in it at the last moment. I personally like to add frozen fruit to a small pot and warm it up until it gets hot and syrupy. I start that at the beginning and then by the time the crepes are ready to eat, my fruit is ready too!
Watch the Recipe!
FAQ
If the heat is up too high, you will have a hard time smoothing out the crepes. If this happens, simply reduce the heat to low and let your cooking surface cool for a minute before continuing to cook your crepes.
The superior filling is clearly cooked cherries with the chocolate drizzle! Well, that's MY favorite! But in all actuality, any fruity filling will be delicious and it's all about personal preference.
Yes, they can, but your cookware matters!! I use a non-stick electric skillet that requires no oil or butter to be non-stick. This works perfectly for these crepes and no oil is necessary.
Related
Looking for other recipes like this? Try these:
Recipe
Vegan Chocolate Oatmeal Crepes with Berries & Chocolate Sauce
Ingredients
Chocolate Crepes
- 1⅓ cup rolled oats gluten free if needed
- 1 tablespoon maple syrup
- 2 tablespoons cocoa powder
- 1¾ cups water
- pinch salt
Chocolate Sauce
- 3 tablespoons cocoa powder
- 3 tablespoons maple syrup
- 2-3 tablespoons non-dairy milk
Filling Suggestions
- frozen fruit of choice - warmed on the stove my favorite is frozen cherries!
- fresh berries
- sliced banana
- natural peanut butter
Instructions
- First, decide which fruit fillings you would like to enjoy in your crepes. If using frozen fruit, (I especially love frozen cherries with mine!) put it in a saucepan and place over low to medium heat to defrost. Stir occasionally and keep an eye on it until it's warmed through.
- In a blender, add all the crepe ingredients and process until smooth and no chunks are left behind. The mixture will be thin, set it to the side to rest for 5-10 minutes while you prep the chocolate sauce.1⅓ cup rolled oats, 1 tablespoon maple syrup, 2 tablespoons cocoa powder, 1¾ cups water, pinch salt
- In a small bowl, make the chocolate sauce. Whisk together the cocoa powder, maple syrup and 1 tablespoon of non-dairy milk until combined. Mixture will be thick, add 1-2 more tablespoons of milk to get to your desired consistency.3 tablespoons cocoa powder, 3 tablespoons maple syrup, 2-3 tablespoons non-dairy milk
- Using an electric griddle or non-stick pan over low heat, start cooking your crepes. Add ¼ cup of the batter to the skillet and quickly use the back of the measuring cup or a ladle to smooth out the batter into a very thin circle.
- Cook for 2 minutes, until the crepe has darkened and is mostly cooked and then flip, cooking 1 more minute. Remove from the griddle and set onto a plate. Repeat until all the batter is gone. (Important Note- if the skillet gets too hot, reduce the heat back to low between batches. If the skillet is too hot, it will make it very hard to smooth out the batter.)
- To assemble, get creative!! You can choose to roll the crepes stuffed with the filling of your choice or fold them and add the fruit to the top. Drizzle with the chocolate sauce and enjoy!!
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