Gluten Free Vegan Chocolate Crepes

Total time1 hr

Prep time10 min

Cook time20 min

These delicate chocolate crepes come together from a thin, cocoa-rich batter whisked with oat milk, melted coconut oil, and a touch of vanilla until silky smooth. A short rest lets everything relax so the crepes cook up lacy and pliable, with matte, set edges and a tender bite once flipped in the pan. Fold or roll them around fresh berries and a dusting of powdered sugar for a simple, elegant finish. The batter itself is easy to portion and swirl into thin, even rounds, so even first-timers get consistent results crepe after crepe. It's a great choice to add to a gluten free brunch rotation, delivering that classic crepe texture without any fuss.

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Ingredients

4 servings

For the batter

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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