Paleo Crepe with Chocolate Spread
Elevate your breakfast or dessert game with these irresistible Paleo Crepes with Chocolate Spread! Crafted with nutrient-rich tapioca and almond flour, these delicate crepes are gluten-free, dairy-free, and perfect for those embracing a paleo lifestyle. The batter blends creamy coconut milk, eggs, and a hint of vanilla, creating a soft, pliable texture that cooks to perfection. The star of the dish is the indulgent chocolate spread, made with melted dark chocolate, almond butter, honey, and coconut milk—delivering a velvety, naturally sweet filling. Easy to prepare in just under 30 minutes, these crepes are ideal for a crowd or a personal treat, offering a balance of wholesome ingredients and decadent flavors. Serve them warm rolled or folded with the rich, chocolatey goodness for a paleo-friendly delight that's as delicious as it is healthy! Perfect for keywords like "Paleo breakfast recipes," "gluten-free crepes," and "healthy chocolate spread."
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Tapioca flour
- 0.5 cup Almond flour
- 1 cup Coconut milk
- 4 large Eggs
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 teaspoon Coconut oil
- 3 ounces Dark chocolate (Paleo-friendly)
- 2 tablespoons Almond butter
- 1 tablespoon Honey
- 2 tablespoons Coconut milk
Instructions
In a medium bowl, whisk together the tapioca flour, almond flour, coconut milk, eggs, coconut oil, vanilla extract, and salt until smooth and well combined.
Let the crepe batter rest for 5 minutes at room temperature to allow the flours to absorb some liquid.
Heat a non-stick skillet over medium heat and add a teaspoon of coconut oil, swirling it around to coat the skillet.
Pour about 1/4 cup of the batter into the skillet, tilting and rotating the pan immediately to spread the batter evenly and thinly.
Cook the crepe for 1-2 minutes until the edges start to lift and the underside is lightly browned. Flip the crepe using a spatula, and cook for an additional minute on the other side. Remove from skillet and keep warm. Repeat with remaining batter.
For the chocolate spread, melt the dark chocolate in a double boiler or microwave until smooth, stirring every 20 seconds if microwaving.
Stir in the almond butter, honey, and coconut milk into the melted chocolate until smooth and well combined.
To serve, spread a generous amount of chocolate spread onto each crepe and fold or roll them up.
Serve immediately as a delightful breakfast or dessert.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 207 mg | 9% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 15.8 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 101 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 433 mg | 9% | |
*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.
