These chocolatey crepes are both vegan and gluten-free!
Servings: 10 crepes
- 1 cup all-purpose flour gluten-free if needed
- 1/2 cup dairy-free milk I used chocolate milk for extra chocolate flavor
- 1/2 cup filtered water
- 1/4 cup maple syrup
- 1/4 cup cocoa or cacao powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Coconut oil for cooking
Add all ingredients (except coconut oil) to a bowl and mix until completely blended without lumps. We used an electric hand mixer on low speed for 1 minute.
Put the mixture in the refrigerator to rest for 45 minutes – 1 hour.
Heat a small skillet over medium heat. Add a drop of coconut oil and spread around the pan.
Add 1/4 cup of batter to the heated skillet and slowly rotate the pan immediately so the batter spreads around the surface.
Cook for 1-2 minutes.
Flip and cook on the other side for 1 minute.
Remove from skillet and continue cooking the remaining batter.
Fill the cooked crepes with fresh fruit or yogurt.