Sugar-Free Crepe with Chocolate Drizzle
Elevate your breakfast or dessert game with this delightful Sugar-Free Crepe with Chocolate Drizzle recipe—a guilt-free indulgence that's as wholesome as it is delicious. Made with whole wheat flour and unsweetened almond milk, these tender, golden crepes are both nutritious and satisfyingly light. Perfect for health-conscious eaters, the recipe swaps traditional sweeteners for erythritol, creating a decadent yet sugar-free chocolate drizzle using rich cocoa powder. With just 15 minutes of prep and simple, approachable cooking techniques, these crepes are a breeze to make. Serve them rolled or folded, and finish with a luscious pour of the velvety chocolate sauce. Ideal for brunch, dessert, or even a special occasion, these sugar-free crepes pair beautifully with fresh berries or unsweetened whipped cream for a visually stunning and flavorful dish. Keywords: sugar-free crepe, healthy dessert recipe, chocolate drizzle, guilt-free indulgence, whole wheat crepes, low-sugar recipes.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Unsweetened almond milk
- 2 Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Butter
- 0.25 cup Cocoa powder, unsweetened
- 0.25 cup Erythritol or another sugar substitute
- 0.5 cup Water
Instructions
In a large mixing bowl, whisk together whole wheat flour, almond milk, eggs, vanilla extract, and salt until the batter is smooth and free of lumps.
Heat a non-stick skillet or crepe pan over medium heat and lightly coat it with butter.
Pour about 1/4 cup of the batter onto the center of the pan; immediately tilt the pan in all directions to spread the batter evenly.
Cook the crepe for about 2 minutes, or until the edges begin to lift, and the bottom is lightly golden brown.
Carefully flip the crepe with a spatula and cook for another minute or until the other side is also lightly golden.
Transfer the cooked crepe to a plate and repeat with the remaining batter, adding more butter to the pan as needed.
For the chocolate drizzle, combine cocoa powder, erythritol, and water in a small saucepan set over medium heat.
Whisk continuously until the erythritol dissolves, and the mixture is smooth and slightly thickened, about 3-5 minutes.
Remove from heat and let cool slightly before using.
To serve, fold the crepes into quarters or roll them and place on a plate. Drizzle with the prepared chocolate sauce.
Optional: garnish with fresh berries or a dollop of unsweetened whipped cream.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 2.7 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 609 mg | 47% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1632 mg | 35% | |
*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.
