These chocolate Stuffed Vegan Crêpes are my go-to indulgence for a leisurely breakfast or a cozy brunch with friends! There's something magical about biting into these thin, delicate crêpe rolls filled with rich vegan chocolate, and crunchy hazelnuts.
The secret to these vegan crêpes is the sparkling water, which keeps the batter light and airy, resulting in perfectly thin and tender crêpes every time. Plus, with the addition of almond or soy milk, they have that subtle, nutty undertone that complements the vegan chocolate filling perfectly.
I just love how these crepes feel indulgent yet are super easy to make!
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❤️ What's Great About this Recipe
- It's vegan!
- Easy to make with simple ingredients you likely have at home.
- The crêpes are filled with indulgent vegan chocolate and crunchy hazelnuts for a rich experience.
- You can enjoy them warm or cold.
- The recipe creates light and airy crêpes, thanks to sparkling water in the batter.
- Perfect for breakfast or brunch, offering a sweet start to your day!
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- All-purpose Flour - Use all-purpose flour for a smooth batter. It helps create the perfect vegan crepes for breakfast or brunch.
- Salt - Just a pinch enhances flavor without overpowering. Essential for balancing sweetness in the vegan crêpes batter.
- Plant Milk - Choose your favorite like almond or soy.
- Maple Syrup - Adds natural sweetness with a hint of caramel.
- Vanilla Extract - A little goes a long way to enhance flavor with an aromatic touch.
- Sparkling Water - Keeps the batter light and airy and helps achieve thin, delicate vegan crêpes.
- Coconut Oil - Use it to grease the pan for a non-stick surface.
- Vegan Chocolate Bars - Pick your favorite for the filling. They add pure indulgence and melt beautifully inside the crepes.
- Vegan Chocolate Spread - Smooth and rich.
- Melted Vegan Chocolate - For drizzling over the crepes - optional!
- Chopped Hazelnuts - To add a crunchy finish!
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Mixing Bowl - Large enough to hold all the batter ingredients comfortably.
- Whisk - For mixing the batter until smooth.
- Non-stick Pan - Ensures the crepes cook evenly and don't stick.
- Ladle - Helps pour the right amount of batter into the pan.
- Spatula - For flipping the crepes without tearing them.
- Microwave or Double Boiler - To melt the vegan chocolate easily.
🧑🍳 Instructions (Step-by-Step)
Step 1: Prepare the Batter
Sift flour and salt into a bowl. Add plant milk, maple syrup, vanilla, and sparkling water. Whisk to a smooth batter.
Step 2: Cook the Crepes
Heat a non-stick pan with coconut oil. Pour batter, spread thinly, and cook for 2 minutes. Flip and cook for 1 more minute. Repeat.
Step 3: Prepare the Filling
Spread chocolate spread on half of each crepe. Place a chocolate bar and roll up tightly.
Step 4: Serve
Place crepes on a plate, drizzle with melted chocolate, and sprinkle with hazelnuts. Enjoy hot or cold.
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🍽️ Serving
Serve these stuffed vegan crepes warm or cold, depending on your personal preference. Arrange 2-3 crepes on a plate and drizzle with melted vegan chocolate for an extra sweet touch. Then sprinkle chopped hazelnuts on top for a bit of crunch.
Perfect for breakfast or brunch with a cup of your favorite coffee or tea. Enjoy!
❄️ Storage
Store any leftover crepes in an airtight container in the fridge. They'll stay fresh for up to 3 days.
How to reheat
To reheat, pop them in the microwave for about 20 seconds or warm them up in a non-stick pan on low heat for a minute or two.
If you're using a pan, flip them halfway for even heating. Add a little more chocolate spread or drizzle on top if they seem dry. Enjoy your crepes all over again!
💡 Expert Tips & Tricks
Here are some extra tips for you to make these stuffed vegan crêpes a success:
- Achieving Perfect Crepes: Ensure your pan is evenly heated and well-greased with coconut oil to prevent sticking and tearing. The first crepe is often a test, so don't worry if it doesn't come out perfect!
- Batter Consistency: Your batter should be smooth and slightly runny to spread thinly in the pan. If it's too thick, add a bit more sparkling water to adjust the consistency.
- Flavor Enhancements: For a twist, add a pinch of cinnamon or nutmeg to the batter for extra warmth and flavor. These spices complement the chocolate filling beautifully!
- Pan Handling: Use a non-stick pan specifically designed for crepes if possible, as it ensures even cooking and makes flipping crepes easier.
- Temperature Control: Keep the heat at medium to avoid burning the crepes. Adjust the temperature as needed to ensure the crepes cook evenly.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
Looking for more vegan brunch ideas? Check out my recipes for Vegan Soufflé Pancakes and Vegan Kaiserschmarrn! They're both perfect for a cozy morning meal and just as indulgent as these stuffed vegan crepes.
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Stuffed Vegan Crêpes
Equipment
- mixing bowl
- whisk
- non-stick pan
- Ladle
- spatula
- Microwave or Double Boiler
Ingredients
- 1 ⅔ cups plain flour (200g) all-purpose flour
- 1 pinch salt
- ¾ cups plant milk (approx 200 ml)
- 2 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ¾ cups sparkling water (approx 200 ml)
- Coconut oil to grease the pan
For the Filling:
- 8 of your favorite vegan chocolate bars
- 2-3 tablespoon vegan chocolate spread
- 2 tablespoon vegan chocolate melted
- 1 tablespoon chopped hazelnuts
Instructions
- In a large mixing bowl, sift the all-purpose flour and salt. Add plant milk, maple syrup, vanilla extract, and sparkling water. Whisk the mixture until it's smooth and has no lumps.
- Place a non-stick pan over medium heat and lightly grease it with coconut oil. This will help the crepes cook evenly without sticking.
- Pour a ladle-full of batter into the center of the pan. Use the back of the ladle to spread the batter thinly in a circular motion. Cook for about 2 minutes, until the edges lift slightly and the crepe is golden. Flip it carefully and cook for another minute. Repeat until all the batter is used.
- Take each crepe and spread 1 teaspoon of vegan chocolate spread on half of it. Place one of your favorite vegan chocolate bars at one end of the spread side, then roll the crepe tightly.
- Arrange 2-3 crepes on each plate. Drizzle them with melted vegan chocolate and sprinkle with chopped hazelnuts. Serve the crepes warm or cold, depending on your preference.
Notes
- Serving Suggestions: Serve these stuffed vegan crepes warm or cold, depending on your preference. They're perfect for breakfast or brunch and pair wonderfully with a cup of your favorite coffee or tea.
- Storage: Store any leftover crepes in an airtight container in the fridge for up to 3 days.
- Reheating: To reheat, place them in the microwave for about 20 seconds or warm them up in a non-stick pan on low heat for a minute or two, flipping halfway for even heating.
- Additional Tips: For added indulgence, drizzle more melted chocolate over the crepes before serving. If the crepes seem dry after reheating, add a little extra chocolate spread or drizzle.
- Customization: Feel free to experiment with different fillings such as fresh fruits or nuts to add variety to your crepes.
- Pan Handling: Make sure the pan is well-heated and lightly greased before pouring the batter to ensure the crepes cook evenly and don't stick.
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