Red Meat Allergy Friendly Vegan Chocolate Crepes

Total time1 hr

Prep time10 min

Cook time20 min

Red Meat Allergy Friendly Vegan Chocolate Crepes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the batter

1 cup all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!