Vegan crepes with berry compote and chocolate sauce - easy, tender, egg and dairy free pancakes with a delectable chocolate sauce and mixed berry compote. Perfect for pancake day!
These vegan crepes are just as good as non-vegan ones and are made using just a few basic storecupboard ingredients, with NO egg replacers. Try them with your choice of toppings for an indulgent breakfast or brunch.
These vegan crepes are ridiculously easy to make, use just a few basic ingredients and are just as good as the non-vegan version.
They are delicious with all sorts of toppings, sweet or savoury, but I've included my recipes for an easy berry compote made using frozen fruit, and an indulgent chocolate sauce.
The combination of pancakes with sweet, tangy fruit and rich chocolate sauce is incredible!
What Do I Need To Make Vegan Crepes?:
Plain flour: Just regular plain (all-purpose) flour. I haven't tried making them gluten-free I'm afraid.
Non-dairy milk: Use an unsweetened one if possible. Any will work but I like soy best as it has the highest protein content.
Oil: This replaces the fat from the egg yolks. You can use any kind of neutral oil you like; I tend to go for sunflower oil or a mild olive oil.
Baking powder: a teeny bit of baking powder helps to make the crepes light. You can omit it if you don't have any.
Optional extras - salt and maple syrup: I don't recommend omitting the salt, though it is not strictly necessary. The maple syrup is totally optional; I tend to include it if I am making pancakes to have with sweet toppings, and omit it if I am doing savoury ones.
Chocolate Sauce and Berry Compote:
For the chocolate sauce I used coconut milk, cocoa powder, dairy-free dark chocolate and a little sugar and cornflour. It does have a slightly coconutty taste, so if you aren't a fan of coconut then I suggest using either soy/almond/cashew milk and increasing the amount of cornflour to 2 tsp to help thicken it.
The berry compote is just mixed frozen berries cooked with a little water and sugar until soft. The pancakes would also be great served simply with the chocolate sauce and fresh berries instead of the compote.
What To Serve With Vegan Crepes:
If you don't want to go down the berry compote and chocolate sauce route then why not try one of these alternatives?
- The classic British option of lemon and sugar. (My favourite).
- Maple syrup.
- Caramelised bananas and whipped coconut cream.
- Vegan nutella.
- Caramelised apples.
- Vegan cheese with fried mushrooms.
- Lemon curd
More Vegan Pancake Recipes:
- Fluffy vegan banana pancakes
- Fluffy vegan vanilla pancakes
- Vegan pumpkin pancakes
- Vegan chocolate pancakes with chocolate sauce
- Vegan spinach and mushroom crepes with almond cheese
If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess
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Vegan Crepes With Berry Compote And Chocolate Sauce
- 250 g (2 cups) plain (all-purpose) flour
- ½ tsp baking powder
- ¼ tsp salt
- 600 ml (2 ½ cups) unsweetened non-dairy milk (I use soy)
- 2 Tbsp neutral oil (sunflower/vegetable/mild olive/rapeseed etc) or melted coconut oil
- 1 Tbsp maple syrup optional
- 400 g (14 oz) mixed frozen berries
- 2 Tbsp water
- 3 Tbsp sugar
- 2 Tbsp cocoa powder
- 1 tsp cornflour (cornstarch)
- 2 Tbsp granulated sugar
- pinch salt
- 350 ml (1 ½ cups) full fat coconut milk
- 1 tsp vanilla extract
- 100 g (3.5 oz) dairy free dark chocolate chopped
- Place the flour, baking powder and salt in a large bowl. Whisk in the plant milk a little at a time to avoid lumps. Continue to whisk until it is all incorporated and the mixture is smooth then whisk in the sunflower/coconut oil and maple syrup (if using). Set the batter aside to rest while you make the sauces.
- When you are ready to cook the crepes, place a non-stick frying pan over a medium-high heat. Add a small knob of vegan spread or coconut oil then wipe out the pan with kitchen roll; you just want it to be lightly greased.
- Add a ladleful of the batter and swirl the pan to coat. Cook for a couple of minutes until the underside of the pancake is golden then carefully flip it over and continue to cook for about 30 seconds, until lightly browned. The pancakes will shrink a little as they cook.
- Slide the pancake onto a plate and repeat the greasing and cooking until you have used all of the batter.
- Place the berries, water and sugar in a pan over a medium heat and bring up to a simmer. Allow to simmer gently for 5-10 minutes until the berries are soft. Taste and add more sugar as needed.
- Place the cocoa powder, cornflour and salt in a pan. Gradually whisk in the coconut milk, a little at a time.
- Place the pan over a medium heat and bring up to a boil whilst stirring. Allow to simmer for one minute then remove from the heat. Add the vanilla extract and chocolate, leave for a minute then stir until smooth.