Gluten-Free Crepe with Chocolate Spread
Treat yourself to the irresistible delight of Gluten-Free Crepes with Chocolate Spread—a perfect combination of delicate, melt-in-your-mouth crepes and rich, velvety chocolate. This recipe transforms traditional French crepes into a gluten-free masterpiece by using gluten-free all-purpose flour, ensuring everyone can indulge without compromise. The homemade chocolate spread, crafted from cocoa powder, chocolate chips, and heavy cream, adds a decadent touch that's both smooth and indulgent. Easy to prepare and ready in under 45 minutes, these soft, golden crepes are ideal for breakfast, brunch, or dessert. Customize your serving by folding or rolling them, then complete the experience with a dusting of powdered sugar or a handful of fresh fruit for extra flair. Whether you’re gluten-free or simply looking for an elegant treat, this recipe captures the magic of a European classic with a modern twist. Search no further for the ultimate gluten-free dessert recipe!
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Recipe Information
Ingredients
- 1 cup Gluten-Free All-Purpose Flour
- 1 cup Milk (dairy or non-dairy)
- 2 large Eggs
- 2 tablespoons Melted Butter
- 0.25 teaspoon Salt
- 0.5 teaspoon Vanilla Extract
- 2 tablespoons Unsweetened Cocoa Powder
- 2 tablespoons Powdered Sugar
- 0.5 cup Chocolate Chips
- 0.25 cup Heavy Cream
- 1 tablespoon Butter (for chocolate spread)
- 0.25 teaspoon Vanilla Extract (for chocolate spread)
Instructions
In a medium mixing bowl, whisk together the gluten-free flour and salt.
In a separate bowl, beat the eggs, then whisk in the milk, melted butter, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, whisking continuously to avoid lumps, until you have a smooth batter.
Cover the batter and let it rest for 10 minutes.
While the batter is resting, prepare the chocolate spread. In a small saucepan over low heat, combine the unsweetened cocoa powder, powdered sugar, chocolate chips, and heavy cream.
Stir continuously until the chocolate chips are thoroughly melted and the mixture is smooth, then add the tablespoon of butter and stir in the vanilla extract. Remove from heat and let it cool slightly.
To cook the crepes, lightly grease a non-stick skillet with butter and heat over medium-low heat.
Once the pan is hot, pour approximately 1/4 cup of the batter into the center of the skillet and swirl the pan to spread the batter evenly into a thin layer.
Cook for about 1-2 minutes, until the edges begin to lift and the underside is lightly golden. Flip and cook the other side for about 1 more minute.
Transfer the crepe to a plate. Repeat the process with the remaining batter, greasing the pan as needed to prevent sticking.
Spread a generous amount of the chocolate spread over each crepe, roll or fold the crepe, and serve warm. Optionally, top with powdered sugar or fresh fruits for added flavor.
Nutrition Facts
Calories |
1849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 212.3 g | 77% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 89.3 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 432 mg | 33% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1093 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
