Description
Make light, thin gluten-free crepes filled with rich chocolate sauce and fresh strawberries. This recipe works well for breakfast, brunch, or dessert.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 2 large eggs
- 1 cup milk (dairy or non-dairy)
- 1/4 cup water
- 2 tablespoons melted unsalted butter or oil, plus more for cooking
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream or full-fat coconut milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
Instructions
- Prepare the chocolate sauce: Place chocolate chips and cream in a small, microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until smooth. Stir in vanilla extract. Set aside to cool slightly.
- Make the crepe batter: In a blender, combine the gluten-free flour, eggs, milk, water, 2 tablespoons of melted butter or oil, sugar, and salt. Blend until completely smooth, about 30 seconds.
- Rest the batter: Pour the batter into a container and let it rest in the refrigerator for at least 30 minutes. This helps the gluten-free flour hydrate.
- Cook the crepes: Heat a 8-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter or oil.
- Pour about 1/4 cup of batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion so the batter coats the bottom thinly and evenly.
- Cook for 1 to 2 minutes until the edges look dry and the bottom is lightly golden. Gently flip the crepe and cook for about 30 seconds more.
- Slide the finished crepe onto a plate. Repeat with the remaining batter, adding a small amount of butter to the pan as needed.
- Assemble: Lay a crepe flat. Spread a spoonful of chocolate sauce down the center and top with sliced strawberries. Fold the crepe into quarters or roll it up.
- Serve immediately with extra chocolate sauce and fresh berries.
Notes
- For the thinnest crepes, the batter must be thin. If your batter seems too thick after resting, add 1 to 2 tablespoons of water or milk until it pours easily.
- If you do not have a blender, whisk the ingredients vigorously in a bowl, ensuring there are no lumps.
- You can prepare the crepes ahead of time and store them layered between parchment paper in the refrigerator for up to two days. Reheat gently before serving.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 crepes with filling
- Calories: 350
- Sugar: 18
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
- Cholesterol: 90