Gluten-Free Chocolate Strawberry Crepes
Make thin, pliable gluten-free crepes filled with chocolate and fresh strawberries. This recipe yields delicate crepes suitable for breakfast or dessert.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 65 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 semi-sweet chocolate chips or chopped dark chocolate
- 1 cup fresh strawberries, sliced
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
- Combine the gluten-free flour blend, eggs, milk, water, melted butter or oil, sugar, and salt in a blender or food processor. Blend until the batter is completely smooth, about 30 seconds.
- Pour the batter into an airtight container and let it rest in the refrigerator for at least 30 minutes. This allows the gluten-free flour to fully hydrate.
- Heat an 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 hot pan, immediately tilting and rotating 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 the second side for about 30 seconds.
- Slide the finished crepe onto a plate. Repeat with the remaining batter, adding a small amount of butter to the pan between crepes if necessary.
- To fill, place a few chocolate chips in the center of each warm crepe. Fold the crepe in half, then in half again (into quarters), or roll it up.
- Arrange the sliced strawberries around or on top of the filled crepes.
- Melt the remaining chocolate chips gently over low heat or in the microwave until smooth. Drizzle the melted chocolate over the crepes.
- Dust with powdered sugar, if using, before serving immediately.
Notes
- If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the dry ingredients for better structure.
- For a thinner crepe, add 1 to 2 extra tablespoons of water to the batter.
- If you prefer a chocolate sauce instead of chips, make a simple ganache by heating 1/4 cup heavy cream and pouring it over 1/2 cup of chopped chocolate; stir until smooth.
Nutrition
- Serving Size: 2 crepes with filling
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 85mg