Nut-Free Crepe with Chocolate Drizzle
Indulge in the irresistible delight of these Nut-Free Crepes with Chocolate Drizzle—an elegant, allergy-friendly treat perfect for breakfast, dessert, or special occasions. This nut-free recipe effortlessly combines a silky, golden-crepe batter made from pantry staples like all-purpose flour, milk, and vanilla extract, with a luxuriously smooth chocolate drizzle crafted from nut-free chocolate chips and heavy cream. Easy-to-follow techniques, including resting the batter for optimal texture and achieving perfectly thin crepes in a non-stick pan, ensure flawless results every time. Ready in under an hour, these light and tender crepes are versatile and ideal for pairing with fresh fruits, whipped cream, or a dusting of powdered sugar. Perfect for nut-intolerant households, this recipe transforms simple ingredients into a show-stopping, crowd-pleasing dish.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 0.25 teaspoon salt
- 2 large eggs
- 1 cup milk
- 0.5 cup water
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.5 cup chocolate chips (ensure nut-free)
- 0.25 cup heavy cream
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
In a separate bowl, beat the eggs and then add the milk, water, melted butter, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients while whisking continuously until you achieve a smooth and runny batter. Be careful not to overmix.
Cover the batter and let it rest in the refrigerator for at least 30 minutes. This helps the flour granules to soften and the batter to thin out.
Once rested, lightly grease a non-stick pan or crepe pan with a small amount of additional melted butter and heat over medium heat.
Pour approximately 1/4 cup of the batter onto the pan, quickly tilting and rotating the pan to spread the batter evenly into a thin, round layer.
Cook for about 1-2 minutes on one side until the edges turn golden brown, then carefully flip with a spatula and cook for another 30 seconds on the other side. Remove and place on a plate.
Repeat with the remaining batter, greasing the pan as needed, stacking the cooked crepes on a plate and covering with a towel to keep them warm.
For the chocolate drizzle, heat the heavy cream in a small saucepan over medium heat until it is just about to simmer, but not boiling.
Pour the hot cream over the chocolate chips in a heat-proof bowl. Let it sit for 2-3 minutes, then stir until the chocolate is fully melted and the mixture is smooth and glossy.
Drizzle the chocolate sauce over the crepes before serving. You can garnish with powdered sugar or fresh fruits if desired.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 895 mg | 39% | |
| Total Carbohydrate | 193.6 g | 70% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 86.1 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 471 mg | 36% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 982 mg | 21% | |
*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.
