Gluten-Free Chocolate Strawberry Crepes
Make thin, pliable gluten-free crepes filled with chocolate and fresh strawberries. This recipe provides a simple batter that cooks well without gluten.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 8 crepes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 2 large eggs
- 1 cup milk (dairy or non-dairy for dairy-free option)
- 1/4 cup water
- 2 tablespoons melted butter or oil, plus more for the pan
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup fresh strawberries, sliced
- 1/4 cup chocolate chips or melted dark chocolate for filling
Instructions
- Whisk the gluten-free flour, sugar, and salt together in a medium bowl.
- In a separate bowl, whisk the eggs, milk, and water until combined.
- Pour the wet ingredients into the dry ingredients slowly, whisking constantly until you have a smooth, thin batter.
- Stir in the 2 tablespoons of melted butter or oil.
- Cover the batter and let it rest in the refrigerator for at least 30 minutes. This helps the gluten-free flour absorb liquid.
- Heat a 6 to 8-inch non-stick skillet or crepe pan 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 so the batter coats the bottom in a thin, even layer.
- Cook for 1 to 2 minutes until the edges look dry and the bottom is lightly golden.
- Flip the crepe carefully with a thin spatula and cook for about 30 seconds more on the second side.
- Slide the finished crepe onto a plate. Repeat with the remaining batter, brushing the pan lightly between crepes.
- To assemble, place a few slices of strawberry and a sprinkle of chocolate chips or a drizzle of melted chocolate on one half of each crepe.
- Fold the crepe in half, then in half again to form a triangle, or roll it up. Serve immediately.
Notes
- If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients for better structure.
- If the batter seems too thick after resting, add 1 to 2 tablespoons of water or milk until it pours easily.
- For a dairy-free option, use non-dairy milk and oil instead of butter.
- Melt dark chocolate chips with a teaspoon of coconut oil for a smooth chocolate sauce topping.
Nutrition
- Serving Size: 1 crepe
- Calories: 180
- Sugar: 6
- Sodium: 110
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 7
- Cholesterol: 65