Vegan Chocolate Crepes with Caramel Sauce

Vegan Chocolate Crepes + Caramel Sauce

  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 16 crepes 1x
  • Category: Breakfast
  • Cuisine: Vegan


Perfect thin vegan chocolate crepes made with just a few ingredients and served with a quick and easy homemade caramel sauce. To die for!



For the vegan chocolate crepes:

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (50g) cocoa powder, unsweetened
  • 1 pinch salt
  • 1 cup (240 ml) non-dairy milk
  • 1 1/2 cup (360 ml) water
  • 2 Tablespoons (30 ml) vegetable oil (I used canola oil)
  • 1/4 cup (60 ml) agave or maple syrup

For the vegan caramel:

  • 1 cup (200g) dark brown sugar
  • 2 cups (50 cl) coconut cream (the solid part of coconut milk)
  • 1/2 teaspoon sea salt
  • 2 teaspoons vanilla extract


  1. VEGAN CHOCOLATE CREPES: in a large bowl, combine all the ingredients. Mix with an electric mixer on low speed until no lumps remain. Let sit for about 30 minutes.
  2. Heat a drop of vegetable oil in small skillet over medium high heat. Pour the batter into the center of the hot skillet, letting it spread outward to create a thin layer of crepe. Cook for about 1 minute, then flip and cook for a few seconds only. Repeat with the remaining batter.
  3. VEGAN CARAMEL: place sugar, coconut cream and salt in a small sauce pan. Heat slowly while stirring to dissolve the sugar. Once mixture is boiling, reduce to a simmer. Simmer for 10-15 minutes. The sauce will thicken further as it cools. To test the consistency, spread a little sauce onto a plate and place in the freezer for a few minutes. If the caramel doesn’t thicken (enough), simmer the sauce for a little longer. Stir 2 teaspoons of vanilla extract into finished caramel sauce. Pour into a jar and place in the refrigerator until ready to use.
  4. Serve the chocolate crepes with the caramel sauce and enjoy!