Low Sodium Vegan Chocolate Crepes

Total time1 hr

Prep time10 min

Cook time20 min

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Ingredients

4 servings

For the batter

1 cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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3 tbsp unsweetened cocoa powder
2 tbsp organic cane sugar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ cups oat milk
Chef's tip
Use the same amount of plain, unsweetened soy milk.
2 tbsp melted coconut oil, plus more for the pan
1 tsp vanilla extract

For serving

1 cup fresh berries (strawberries, raspberries, or blueberries) (optional)
2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Whisk together the flour, cocoa powder, sugar, and salt in a medium mixing bowl until evenly combined with no cocoa lumps.
2
Add the oat milk, melted coconut oil, and vanilla extract to the dry ingredients and whisk until the batter is completely smooth and thin — it should pour easily off the whisk in a steady, ribbon-like stream, closer in consistency to heavy cream than to pancake batter.

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