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.
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.
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
- 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
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.
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.
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 RecipesPrint
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.
- 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
- ¼ cup coconut cream
- 2 Tbsp dark chocolate chips
- Preheat a frying pan* on medium heat and lightly grease the pan with oil (I used coconut oil)
- 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.
- 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.
- Place the pan back on the stove top and cook on medium heat until it is nearly cooked through.
- Flip the crepe and cook it on the other side for about 1 minute more.
- Remove crepe from pan and set aside.
- Repeat steps 3-6 until until all batter has been used up.
- For the chocolate filling: melt coconut cream and dark chocolate chips in a small saucepan, over low heat. (Or microwave at 20 second intervals.)
- Spread the chocolate filling over the cooked crepes and fold or roll up.
*I used my 10.5" ceramic pan
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