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Gluten Free Chocolate Crepes (Paleo)

Jun 12, 2018 · 3 Comments

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These gluten free chocolate crepes are made with almond flour and cacao powder and filled with a creamy chocolate fudge. They are thin and pliable - easy to cook and fold or roll up. This chocolate crepe recipe is not only gluten free, but dairy free and paleo as well.

chocolate crepes filled and drizzled with chocolate, then topped with flaked salt and bee pollen

When it comes to breakfast, sometimes I whip up whatever I want to make, or a recipe I'm interested in trying, but other times I take requests from my kids.  They most frequently asks for crepes, chocolate crepes to be exact.

These gluten free chocolate crepes are one of my tried and true recipes! Fill them with a chocolate ganache and drizzle them with melted chocolate for a decadent treat.

These almond flour chocolate crepes are gluten free, dairy free and paleo friendly. The batter is made in a blender (the cacao powder mixes into the batter best this way) then poured onto a preheated frying pan and ready to eat within minutes!

This healthier crepe recipe is gluten free, dairy free and paleo friendly.

close up of crepe

Ingredients

Here's a list of what you need to make these gluten free chocolate crepes and chocolate filling:

For the crepes

  • almond flour
  • cacao powder
  • tapioca starch
  • eggs
  • coconut milk (or whatever milk you prefer)
  • avocado oil
  • maple syrup
  • vanilla extract
  • oil for cooking (I used coconut oil)

For the chocolate filling

  • coconut cream
  • dark chocolate chips
ingredients in gluten free chocolate crepes

How to Make Gluten Free Chocolate Crepes

The batter for these crepes is made in a blender. You can whisk the batter instead, but the cacao powder can be difficult to blend into the batter with a hand held whisk. You won't have this problem with a blender.

First, preheat a frying pan on medium heat. Grease it with a bit of oil (I used coconut oil).

Next, combine all crepe ingredients in your blender. Blend, starting at the lowest speed and gradually increasing the speed until the batter is smooth and consistent.

crepe batter in blender

Pour about ¼ cup of the batter onto the preheated frying pan. Grab the handle of the pan and rotate the pan to spread the batter to the edges. Place the pan back on the stove top and cook the crepe until it is nearly cooked through.

Flip the crepe and cook about a minute more, or until the crepe is fully cooked.

Repeat these steps until all of the batter is used up.

Chocolate Filling For Crepes

The chocolate filling for the chocolate crepes is made of coconut cream and dark chocolate chips. Simply melt the coconut cream and dark chocolate in a small saucepan, over low heat. Spread the chocolate over the crepes and then fold or roll up.

Storage

Because crepes taste best freshly cooked, I suggest cooking the number of crepes you wish to eat and storing the rest of the batter in the fridge. Pour the crepe batter into a small bowl and cover with plastic wrap or bees wax wrap and keep in the fridge for up to 3 days. If the batter thickens, add more milk or a little water to thin it.

If you have leftovers after cooking all the crepes, place them in a sealed container in the fridge. For best flavor and texture, eat the crepes within a couple days.

More Gluten Free Crepe Recipes

  • Cassava Flour Crepes
  • Almond Flour Crepes
  • Nut Free Paleo Crepes
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Gluten Free Chocolate Crepes (Paleo)

★★★★★ 5 from 1 review
  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: about 9 crepes 1x
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Description

These gluten free chocolate crepes are made with almond flour and lightly sweetened with maple syrup.  They are thin and pliable and have an optional chocolate fudge filling.


Ingredients

Scale

Chocolate Crepes

  • ½ cup almond flour (45g)
  • ⅓ cup cacao powder (24g)
  • ¼ cup tapioca starch (30g)
  • 4 large eggs
  • ⅓ - ½ cup coconut milk
  • 2 Tbsp maple syrup
  • 2 Tbsp avocado oil
  • 1 tsp vanilla extract
  • oil for cooking

Chocolate Filling

  • ¼ cup coconut cream
  • 2 Tbsp dark chocolate chips

Instructions

  1. Preheat a frying pan* on medium heat and lightly grease the pan with oil (I used coconut oil)
  2. Next, make the batter. Combine all crepe ingredients in a blender.  Blend, starting on the lowest setting and gradually increasing the speed until the batter is smooth and consistent.
  3. Pour about ¼ cup of batter onto the preheated frying pan. Grab the pan by the handle and rotate it to spread the batter across the entire bottom of the pan.
  4. Place the pan back on the stove top and cook on medium heat until it is nearly cooked through.
  5. Flip the crepe and cook it on the other side for about 1 minute more.
  6. Remove crepe from pan and set aside.
  7. Repeat steps 3-6 until until all batter has been used up.
  8. For the chocolate filling: melt coconut cream and dark chocolate chips in a small saucepan, over low heat.  (Or microwave at 20 second intervals.)
  9. Spread the chocolate filling over the cooked crepes and fold or roll up.

Notes

*I used my 10.5" ceramic pan

Keywords: gluten free chocolate crepes, paleo chocolate crepes, chocolate crepes recipe, easy chocolate crepes, chocolate crepes with chocolate filling, dark chocolate crepes, almond flour chocolate crepes

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Reader Interactions

Comments

  1. Kristin Jordan (@kamilagetsfit) says

    June 29, 2018 at 10:34 pm

    Okay this looks really good! Maybe this can help control my chocolate cravings!

    Reply
    • realfoodrabbit says

      June 30, 2018 at 5:26 am

      Haha! Do those chocolate cravings ever subside?! I always want chocolate.

      Reply
  2. Katie says

    July 16, 2023 at 7:27 pm

    My family and I love these gluten free chocolate crepes - enjoy!

    ★★★★★

    Reply

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