Chocolate Sour Cherry Crepes

Chocolate Sour Cherry Crepes

Growing up, crepes were one treat that appeared on our kitchen table most often. This egg-free, milk-free, vegan version of the famous French dessert tastes like it’s the real thing. I chose to fill them with chocolate hazelnut spread, vegan graham cracker crumbs and sour cherries since I just love the sweet/tart combination of chocolate and sour-cherries. Hope you will as well!

Chocolate Sour Cherry Crepes

Chocolate Sour Cherry Crepes


Makes about 35 crepes, using a 9.5 inch crepe pan (or non-stick frying pan)

Prep time

Active time:

Total time:

How it's made

4 cups flour


Place in a large bowl and mix together.

4 tbsp sugar

1 tbsp salt

1½ litres carbonated water


Start adding carbonated water ½ cup at a time. Each time water is added mix well, trying to break any flour clumps that may appear.

1 tbsp vegetable oil (will need more for cooking the crepes)


Add and stir.


Let the dough sit in the fridge for 30 minutes. Once 30 minutes has passed, heat a non-stick pan (I used 9½ inch crepe pan) over medium-high heat with enough oil to lightly oil the whole surface. Once the oil is hot, pour about ½ cup of the batter onto the pan and swivel the pan so that the batter is evenly distributed across the whole pan. Let the crepe cook for about 2 minutes, or as long as it takes for the bottom to be fully cooked (bottom becomes light brown and edges get crispy). Carefully flip the crepe and cook for another 30 seconds. Repeat until all batter is used up.


Filling for each crape

1 tsp Hazelnut Chocolate Spread


On ½ of each crepe spread the chocolate spread, sprinkle with graham cracker crumbs, and place sour cherry halves. Cover with the other ½ of the crepe and fold in half again. Repeat until all crepes are filled.

2 tsp vegan graham cracker crumbs

1-2 pitted sour cherries, halved

Helpful tips

Crepes are best eaten while still warm. They can be kept in the fridge for up to 2 days, and eaten cold. Filling can be altered based on personal preference. My other favourite ways to eat crepes are with strawberry jam, chocolate hazelnut spread and banana, or sugar and squeezed lemon juice.