It’s the week of my daughter’s birthday and, to celebrate, I asked her what kind of special breakfast she wanted. She thought for a moment and confidently answered, “Chocolate pancakes.” We’ve made a lot of chocolate pancakes lately though, so I suggested we give another favourite a chocolaty twist… crepes.

She wasn’t convinced at first. Afterall, she’s only (just turning) five, and once a kid has their mind set on something, it’s practically cemented in place. But once I described what I was imagining, she agreed to give it a try.

And that’s how these vegan chocolate crepes were born.

They’re lightly chocolate-flavoured on their own, but when you add toppings like chocolate whipped cream, a drizzle of chocolate sauce, sliced bananas, raspberries, or even a sprinkle of chocolate chips… well, let’s just say this is basically dessert for breakfast. Naturally, my daughter approved and immediately asked for them every day. (Sorry girl- birthday week only!)

Now, I’m no natural food photographer (please forgive the terrible pictures), but I promise these dairy-free crepes are soft, flexible, and cook beautifully. The batter comes together in minutes, and they cook quickly in my favourite (and very economical) crepe pan.

These vegan chocolate crepes are simple, versatile, and endlessly adaptable. Plus they come together with standard pantry staples. I love my crepes filled with fruit, while others may prefer big spoonfuls of peanut butter or a vegan s’more filling. Whatever fillings you choose, chocolate is a versatile pairing!

And while crepes seem intimidating, once you get the technique down, they’re surprisingly easy. I make them regularly despite having two little troublemakers underfoot. So trust me, if I can do it, you can too.

---

Tips for Making Perfect Vegan Crepes

Whether it’s your first time making crepes or you just want the best results, these tips will help your chocolate crepes turn out thin, soft, and beautiful every time.

---

1. Rest the Batter

While this batter doesn’t need to be rested to turn out wonderfully, it’s always best practice to let the batter sit for at least 20–30 minutes, or up to overnight in the fridge. This allows the flour to hydrate fully, which helps:

• Remove lumps
• Thin the batter slightly
• Create softer, more flexible crepes

---

2. Aim For a Thin Batter

Crepe batter should be thinner than pancake batter. Think the consistency of a heavy cream.
If your batter is too thick, whisk in 1–2 tbsp more soy milk at a time.

---

3. Preheat the Pan Properly

Use medium to medium-high heat.

• Too hot → the batter sets before you can swirl it
• Too cool → the crepes turn out pale and rubbery

I use the equivalent of medium heat when cooking these on my stovetop. Test the pan by dropping in a tiny bit of batter. It should sizzle lightly, not instantly brown.

---

4. Lightly Grease the Pan

A thin coating is all you need:

• A little vegan butter on a paper towel
• Or a quick mist of non-stick spray

Too much fat makes patchy, bubbly crepes and the consistency is all wrong. I find it better to err on side of less grease, when in doubt, if you’re working in a non stick pan.

---

5. Use the Right Amount of Batter

For an 8–10 inch pan, ¼ cup (60 mL) is ideal.
Pour into the center and swirl the pan quickly to coat it in a thin, even layer.

---

6. Don’t Flip Too Soon

Wait until the edges:

• Look dry
• Lift easily
• Are maybe lightly golden

This usually takes 45–60 seconds.
Once flipped, the second side needs only 10–20 seconds. Crepes cook quick!!

---

7. Keep Crepes Warm While Cooking

Stack finished crepes on a plate and cover loosely with foil or a clean towel.
This keeps them soft and pliable.

---

8. Troubleshooting Tearing

If your crepes tear easily:

• Batter too thick → add more milk
• Batter too thin → add a little flour
• Heat too high → slightly reduce temperature

---

9. The First Crepe Rule

The first crepe is always weird. Just think of it as seasoning the pan and helping you find the perfect temperature. It’s basically a rite of passage. I give the first crepe, ripped into bits, to my less picky toddler.

---

10. Make Them Ahead

Crepes are great for meal prep:

Reheat: In a skillet, microwave, or low oven

Fridge: 3–4 days

Freezer: Up to 2 months (with parchment between each)

FAQ

Can I make these crepes gluten-free?

Yes! These vegan chocolate crepes work beautifully with a 1:1 gluten-free all-purpose flour blend. Make sure your blend includes xanthan gum for flexibility. You may need to add an extra splash of milk if the batter thickens as it rests.

What plant-based milk works best for crepes?

Any unsweetened plant milk will work, but the most consistent results come from:

• Oat milk (softest, most flexible crepes)
• Soy milk (sturdy and lightly rich)
• Almond milk (lightest option)

Coconut milk works too, but gives a more dessert-like flavour.

Did You Make These Vegan Chocolate Crepes?

Let me know what you think! Please click the stars to rate and share your thoughts.