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!

Vegan Crepes With Berry Compote And Chocolate Sauce

Makes 8-10 crepes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people


Vegan Crepes:

  • 250 g (2 cups) plain (all-purpose) flour
  • 1/4 tsp salt
  • 600 ml (2 1/2 cups) soy or almond milk
  • 2 Tbsp sunflower oil or melted coconut oil
  • 1 Tbsp maple syrup optional

Berry Compote:

  • 400 g (14 oz) mixed frozen berries
  • 2 Tbsp water
  • 3 Tbsp sugar

Chocolate Sauce:

  • 2 Tbsp cocoa powder
  • 1 tsp cornflour (cornstarch)
  • 2 Tbsp granulated sugar
  • pinch salt
  • 350 ml (1 1/2 cups) full fat coconut milk
  • 1 tsp vanilla extract
  • 100 g (3.5 oz) dairy free dark chocolate chopped



  1. Place the flour 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.

  2. 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.

  3. 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.

  4. Slide the pancake onto a plate and repeat the greasing and cooking until you have used all of the batter.

Berry Compote:

  1. 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.

Chocolate Sauce:

  1. Place the cocoa powder, cornflour and salt in a pan. Gradually whisk in the coconut milk, a little at a time.

  2. 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.