Oat Milk Vegan Crepes with Chocolate Sauce
These oat milk vegan crepes are the easiest crepes you’ll ever make. Why? Well, they only have six ingredients. Plus, these easy crepes are so spongy and soft with a delicious vanilla flavour and topped with THE best chocolate sauce. Even if you are not vegan, you are going to love them!
We love this healthy crepes recipe because it is so simple. The dough is ready in only 5 minutes, so it is perfect when you have last-minute guests or if you need a quick and easy brunch.
Tips and Tricks
Ensure your batter is quite thin and runny so you can pour it into the pan quickly and swirl around so it spreads out into a thin crepe.
If you accidentally use too much flour, all is not lost; simply add in a little more oat milk to get the right consistency.
Get your flipping times on point! You want to wait until all the wet batter has been absorbed, small bubbles start to form, and the side of the crepe goes golden brown. If you flip too early, the crepe will likely break and fold over itself.
Storing Your Oat Milk Crepes
These crepes are the best when they are eaten warm and freshly made. However, leftovers can be kept in the fridge for up to 5 days. For the best results, heat in a pan until warmed through.
Oat Milk Crepes Ingredients
225g plain flour
Tiny pinch of salt
1 + 3/4 cup oat milk (415ml)
1 tablespoon coconut oil, melted + a little for frying
1 teaspoon vanilla extract
1/2 tablespoon maple syrup
Chocolate sauce
1 bar of dark chocolate (100g)
1 tsp coconut oil
How to Make these Oat Milk Crepes
It makes 7 medium (8 inch) or 6 large (9 inch) crepes
Hands on: 25 minutes
Overall time: 30 minutes
Storage: Wrapped in tinfoil or eco-friendly reusable sandwich bag in the fridge for up to 2 days.
Add the flour and salt to a mixing bowl. Stir to combine.
Add the oat milk and whisk using a hand balloon whisk until smooth. Add the vanilla,1 tbsp of coconut oil and maple and whisk again until combined. Leave to rest for 5 minutes to thicken.
Heat a lightly oiled non-stick crepe pan or frying pan over medium/high heat. Careful not to add too much oil, or it will make the crepes greasy. We used a brush, and you can use kitchen paper to mop some up if you add too much.
Pour the batter into the pan (about 1 ladle per crepe), then tip and rotate the pan to spread the batter as thinly as possible.
Cook for 1 – 2 minutes on both sides, or until golden. Timings will depend on the power of your hob. Serve with vegan ice cream and a drizzle of melted dark chocolate.
Chocolate Drizzle
Break the chocolate into squares. Place in a glass heatproof bowl over a pan filled with a little boiling water. Simmer on low heat until the chocolate melts, stirring occasionally.
Want more delicious vegan breakfast recipes? Try these out!
Mango and Coconut Overnight Oats