Soy-Free Crepe with Chocolate Drizzle
Indulge in the decadent simplicity of soy-free crepes with chocolate drizzle, a delightful treat perfect for breakfast, brunch, or dessert. These silky, paper-thin crepes are crafted with basic pantry staples like all-purpose flour, whole milk, eggs, and a hint of vanilla extract, ensuring they are both easy to make and free of soy ingredients. The crepes are golden and tender, providing the ideal canvas for a luscious drizzle of dark chocolate sauce made with rich chocolate chips and velvety heavy cream. Ready in under an hour, this recipe is perfect for anyone seeking a versatile and allergen-safe option. Serve them warm, topped with fresh berries or whipped cream for added flair, and impress your guests with this elegant yet effortless dish!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon granulated sugar
- 0.5 cup dark chocolate chips
- 0.25 cup heavy cream
Instructions
In a large mixing bowl, whisk together flour, salt, and sugar to combine.
In a separate bowl, beat the eggs and then add milk, melted butter, and vanilla extract. Whisk until well blended.
Gradually pour the wet mixture into the dry ingredients, whisking continuously to prevent lumps. Mix until the batter is smooth and slightly runny.
Cover the batter and let it rest for 30 minutes at room temperature, or refrigerate for an hour to allow the flour to fully hydrate.
While the batter is resting, prepare the chocolate drizzle. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove the cream from the heat and add the dark chocolate chips, stirring until completely melted and the mixture is smooth. Set aside to cool slightly.
Heat a non-stick skillet or crepe pan over medium-high heat. Lightly grease the pan with a small amount of butter or oil, wiping away excess with a paper towel.
Pour a small ladleful (about 3 tablespoons) of batter into the pan, tilting the pan immediately to spread the batter evenly and create a thin crepe.
Cook for about 1-2 minutes until the edges begin to lift and slightly brown. Flip the crepe carefully with a spatula and cook the other side for about 30 seconds.
Transfer the crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.
Serve the crepes warm, drizzled with the prepared chocolate sauce. Optionally, garnish with fresh berries or whipped cream for an extra touch.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 73.0 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 459 mg | 35% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 1288 mg | 27% | |
*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.
