MARBLE CREPES
VANILLA CREPES
For the purpose of this sweet recipe I used demerara sugar, but there are other ingredients that you can use to sweeten this delicious vegan crepes. With this in mind, although the quantities may change, not to worry as you don’t need much sugar for this recipe. Therefore, you can try these other sweetener options according to your taste or previous experience using them. The following list of other types of sugar or sweeteners also applies to the chocolate crepes recipe.
- Maple syrup.
- Agave.
- Brown sugar.
- Stevia.
- Jaggery Goor Unrefined Cane Sugar.
VEGAN CREPES TIPS
If you want to know more tips to prepare this lovely vegan crepe recipe, click here.
CHOCOLATE CREPES
In order to prepare the mixture for the chocolate crepes, I used as a base the vanilla recipe as a template. Therefore, I reduced a little bit the quantity of flour and completed the rest with cocoa powder. For me the ideal quantity of cocoa powder was 15grs. , I tried more and the flavor was too strong for my taste. But as always, this can vary from everyone’s preferences. You might want to start with less than I use, as you can always add more if you wish.
As this is a mix of two crepes batter, you have the possibility to decide how to create your marble crepes and how much of each flavor you want to mix.
THIS RECIPE GOES WELL WITH:
- Also, try this recipe with Blackberry jam.
Marble crespes
Delicious marble vegan crepes recipe to enjoy as a lovely dessert with family and friends. Ideal to eat with fresh fruit, jam, and coconut cream.
Ingredients
Vanilla Crepe
- 300 ml. of Plant-based milk (I used Oats milk).
- 125 gr. of Self-raising flour*.
- 1 Pinch of salt.
- 2 Tsp. of Demerara sugar.
- 1 Tsp. of Vanilla extract.
- 1 Tbsp. of Flavourless oil.
Chocolate crepe
- 300 ml. of Plant-based milk (I used Oats milk).
- 110 gr. of Self-raising flour*.
- 15 gr. of Cocoa powder.
- 1 Pinch of salt.
- 2 Tsp. of Demerara sugar.
- 1 Tsp. of Vanilla extract.
- 1 Tbsp. of Flavourless oil.
Cooking
- Coconut oil/ vegan butter or margarine.
Instructions
Vanilla crepes
- In a bowl sieve 125 gr. of self-raising flour. Then add a pinch of salt and 2 tsp of sugar. Mix well.
- Little by little pour 300 ml. of plant-based milk and integrate well.
- Pour 1 tbsp. of oil and 1 tsp of vanilla extract. Mix well.
- You can refrigerate the crepe batter in the fridge for around 30 minutes.
Chocolate crepes
- In a bowl sieve 110 gr. of self-raising flour and 15 gr. of cocoa powder. Then add a pinch of salt and 2 tsp. of sugar. Mix well.
- Little by little pour 300 ml. of plant-based milk and integrate well.
- Pour 1 tbsp. of oil and 1 tsp. of vanilla extract. Mix well.
- Same as with the vanilla crepe, you can refrigerate this batter in the fridge for approx. 30 minutes.
Cooking
- Place a frying pan on the hob at medium heat and add around ½ tsp. of coconut oil or vegan butter. Spread well with a kitchen brush.
- Pour the chocolate mixture onto the frying pan, wait a few seconds and pour the vanilla mixture. You can be creative with how you want to prepare your marble crepes.
- With a help of a spatula check the crepe edges to see when are cooked and flip.
- Once cooked, place the crepe on a plate and repeat the process with the rest of the crepe batter.
Notes
*Traditionally crepes are made with plain flour, but for a long time I prepare crepes with self-raising flour and I love it!
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 176Total Fat 7gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 8mgSodium 345mgCarbohydrates 23gFiber 1gSugar 5gProtein 5g
The Nutritional values presented on this table are only estimates. The values can also vary depending on the cooking method, ingredients, product brands etc. This data was provided and calculated by Nutritionix.
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