Emulsifier Free Vegan Chocolate Crepes
Total time1 hr
Prep time10 min
Cook time20 min
5.0(25)
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Learn more →Ingredients
4 servings
For the batter
- 1 cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 2 tbsp organic cane sugar
- ¼ tsp salt
- 1 ½ cups oat 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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