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Double Chocolate Gluten Free Crepes | Get Inspired Everyday!

Double Chocolate Gluten Free Crepes


  • Author: Get Inspired Everyday!
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 2 large servings or 4 small crepes 1x

Ingredients

Scale

Chocolate Pudding:

  • 1 Tablespoon tapioca starch, or organic cornstarch
  • 3 Tablespoons cocoa powder
  • 2 Tablespoons maple syrup
  • 1 cup coconut milk, from the can
  • 1 ounce dark chocolate, chopped, about 2 Tablespoons
  • Pinch of sea salt
  • 1 Teaspoon vanilla extract

Chocolate Crepes:

  • 1/4 cup coconut milk, from the can
  • 2 eggs
  • 1/4 cup cocoa powder
  • 1/4 cup tapioca starch
  • 2 Tablespoons maple syrup

Fruit Topping:

  • 12 cups any kind of berries, see notes

Instructions

  1. Start making the chocolate pudding by whisking together the tapioca starch, cocoa powder, and maple syrup until combined adding just enough coconut milk to make the mixture smooth. Once there are no more lumps, add the rest of the coconut milk. Cook over medium high heat, stirring constantly until the mixture comes to a boil. Remove the pan from the heat, and stir in the chopped chocolate, sea salt, and vanilla extract. Place a lid on the pudding and set it aside to stay warm while you cook the crepes.
  2. Place all the ingredients for the crepes into a blender, and blend on medium speed until completely smooth.
  3. Preheat a crepe pan or 6-8″ nonstick skillet over low heat. Season the pan by lightly running a lightly oiled paper towel around the bottom, taking care not to burn yourself. For a 6″ pan, add about 1 1/2 Tablespoons of crepe batter to the pan, and instantly tilt the pan to swirl the batter evenly around the edges.
  4. Cook the crepe on low heat until there’s no gloss on the top and the edges are beginning to peel up before flipping the crepe to finish cooking the other side. This takes about 1-2 minutes per crepe. Continue to lightly season the pan as needed to prevent sticking, and finish cooking the crepes until all the batter is gone.
  5. Set the crepes aside as they cook in a single layer to prevent sticking. I have stacked them before and it’s mostly fine with a few spots that stick just a bit.
  6. To make the squiggle lines across the crepes, reserve about 1/3 cup of the pudding and place it in a squeeze bottle. Then spread the remaining pudding evenly in a thin layer over the surface of the crepes. Fold each crepe into quarters, and divide them onto plates before topping with the fresh berries, and squeezing the reserved pudding in lines over the top of each plate.
  7. Serve immediately.

Notes

I used a full 2 cups of raspberries in this recipe because we love lots and lots of berries on our crepes.

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