Gluten-Free Chocolate Strawberry Crepes
Make thin, tender gluten-free crepes filled with fresh strawberries and a rich chocolate drizzle. This recipe is suitable for beginners.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 65 min
- Yield: 6 crepes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup gluten-free all-purpose flour blend (with xanthan gum)
- 2 large eggs
- 1/2 cup milk (dairy or non-dairy)
- 1/2 cup water
- 2 tablespoons melted unsalted butter or oil, plus more for the pan
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup fresh strawberries, sliced
- 1/4 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or butter for melting chocolate
Instructions
- Whisk the gluten-free flour, eggs, milk, water, melted butter or oil, sugar, and salt together in a bowl until the batter is smooth. Do not overmix.
- Cover the bowl and let the batter 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 over medium heat. Lightly grease the pan with butter or oil.
- Pour about 1/4 cup of batter into the center of the hot pan. Immediately tilt and rotate 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, lightly greasing the pan between crepes if necessary.
- While the crepes cook, melt the chocolate chips with 1 teaspoon of coconut oil or butter in a small microwave-safe bowl in 30-second intervals, stirring until smooth.
- To assemble, place a crepe on a plate. Arrange sliced strawberries down the center. Drizzle with melted chocolate.
- Fold the crepe into quarters 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.
- For thinner crepes, add an extra tablespoon of water or milk to the batter.
- If the batter is too thick after resting, thin it slightly with a splash of milk.
Nutrition
- Serving Size: 1 crepe
- Calories: 180
- Sugar: 8
- Sodium: 110
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 6
- Cholesterol: 60
