Chocolate, Banana and Strawberry Crepes
Got a sweet tooth? Go all out with chocolate and fruit fillings for your pancakes. These Vegan Chocolate Strawberry and Banana Crepes are easily made vegan with just one simple swap.
Following my classic Easy Vegan Crepe Pancake recipe, I wanted to share my absolute favourite filling for pancake day and beyond. Delicious fresh strawberries, sliced bananas, and vegan chocolate spread (I opted for Violife’s Coco Spread, but I also love Biona Milk Chocolate Hazlenut Spread) all topped with a dusting of icing sugar. Garam flour (chickpea flour) replaces the egg for the texture and flavour, making them totally vegan and super easy.
What you need to make Chocolate, Banana and Strawberry Sweet Crepes
- Chickpea (gram) flour
- Plain flour
- Oat or soy milk
- Caster sugar (can add a little more or less depending how sweet you like your crepes)
- Vanilla extract
- Cinnamon (to add flavour but this is optional)
Serve with
- Vegan chocolate spread
- Strawberries
- Banana
- Maple syrup
How to make Chocolate, Banana and Strawberry Sweet Crepes
Add the water to a food processor or blender, then the chickpea flour and blend until smooth. Next add the plain flour, milk, sugar, vanilla extract, cinnamon (optional) and a pinch of salt. Blitz until a smooth batter. The consistency should be slightly thinner than a normal pancake batter. You can use immediately, no need to rest the batter. If you don’t have a food processor, simply sieve the flours and whisk until smooth in a large bowl.
Prep your filling and slice the strawberries and bananas.
Lightly brush a large (24-30cm) frying pan with vegetable oil. Add approx 1/4 cup – 1/3 cup (4 tbsp) of batter mix to the pan and rotate to spread thinly around, creating a crepe of about 24cm across.
Cook one side for around 2-3 mins. Once the underside starts to brown it will loosen so you’re able to flip. Cook the other side for about 2-3mins and remove onto a warmed plate. Keep warm in the oven, whilst making the remainder.
Continue, adding more oil when necessary, until all the batter is used. It should make around approximately 8-12 crepes (depending on the size).
Cover the sweet crepe on one side with chocolate spread, and fill half of the crepe with the sliced strawberries and bananas. Roll and fold over. Top with a dusting of icing sugar, and/or a chocolate sauce (simply mix some maple syrup with your chocolate spread until you reach the desired consistency). Enjoy!
Try my Easy Vegan Crepe Pancakes by opting for just lemon and sugar.
Remember that the world is your oyster when it comes to fillings! Start with something soft/spreadable and then add fruit or something crunchy, whatever you fancy! Biscoff spread, cinnamon and stewed apples. Maple syrup, bananas and crushed pecans. Coconut yoghurt, blueberries and maple syrup.
Fancy savoury crepes? Leave out the sugar, vanilla and cinnamon and fill with vegan cheese and meat slice alternative while on the pan to heat and melt through.
More delicious vegan breakfast recipes:
- 5 Minute Banana Split
- Apple Crumble Baked Oats
- Chocolate, Banana and Strawberry Sweet Crepe
- 3 Ingredient Vegan Pancakes
- Chocolate Orange Oats
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And don’t forget to leave a comment and a rating so I know how you enjoyed them!
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Chocolate, Banana and Strawberry Sweet Crepes
Ingredients
Serve with
- vegan chocolate spread
- strawberries (Washed and sliced )
- banana (sliced )
- maple syrup
Instructions
- Add the water to a food processor or blender, then the chickpea flour and blend until smooth. Next add the plain flour, milk, sugar, vanilla extract, cinnamon (optional) and a pinch of salt. Blitz until a smooth batter. The consistency should be slightly thinner than a normal pancake batter. You can use immediately, no need to rest the batter. If you don’t have a food processor, simply seive the flours and whisk until smooth in a large bowl.
- Lightly brush a large (24-30cm) frying pan with vegetable oil. Add approx 1/4 cup – 1/3 cup (4 tbsp) of batter mix to the pan and rotate to spread thinly around, creating a crepe of about 24cm across.
- Cook one side for around 2-3 mins. Once the underside starts to brown it will loosen so you’re able to flip. Cook the other side for about 2-3mins and remove onto a warmed plate. Keep warm in the oven, whilst making the remainder.
- Continue, adding more oil when necessary, until all the batter is used. It should make around approximately 8-12 crepes (depending on the size).
- Cover the sweet crepe on one side with chocolate spread, and fill half of the crepe with the sliced strawberries and bananas. Roll and fold over. Top with a dusting of icing sugar, and/or a chocolate sauce (simply mix some maple syrup with your chocolate spread until you reach the desired consistency). Enjoy!
Video
Notes
- Try my Easy Vegan Crepe Pancakes by opting for just lemon and sugar.
- Remember that the world is your oyster when it comes to fillings! Start with something soft/spreadable and then add fruit or something crunchy, whatever you fancy! Biscoff spread, cinnamon and stewed apples. Maple syrup, bananas and crushed pecans. Coconut yoghurt, blueberries and maple syrup.
- Fancy savoury crepes? Leave out the sugar, vanilla and cinnamon and fill with vegan cheese and meat slice alternative while on the pan to heat and melt through.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
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2 comments
zidane
this food is very delicious thank you for making this delicious recipe
Madeleine
You’re so welcome!