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
- 1/2 cup almond flour (45g)
- 1/3 cup cacao powder (24g)
- 1/4 cup tapioca starch (30g)
- 4 large eggs
- 1/3 - 1/2 cup coconut milk
- 2 Tbsp maple syrup
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- oil for cooking
Chocolate Filling
- 1/4 cup coconut cream
- 2 Tbsp dark chocolate chips
Instructions
- 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.
Notes
*I used my 10.5" ceramic pan