Sugar-Free Crepe with Chocolate Sauce
Delight in the guilt-free indulgence of our Sugar-Free Crepe with Chocolate Sauce! This wholesome recipe features tender crepes made from nutrient-rich whole wheat flour and creamy unsweetened almond milk, perfectly seasoned with vanilla for a hint of natural sweetness. The magic continues with a silky chocolate sauce crafted from unsweetened cocoa powder, stevia, and a touch of cornstarch for a luscious texture—all without added sugar. Ideal for those who crave a healthier dessert or breakfast option, this recipe is easy to prepare and ready in under 40 minutes. Whether you're watching your sugar intake or simply want a lighter treat, these crepes make for an elegant, satisfying dish your whole family will love. Perfect to enjoy warm and fresh, they pair beautifully with fresh berries or a dollop of whipped coconut cream.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 cup Unsweetened almond milk
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 2 tablespoons Coconut oil
- 0.25 cup Unsweetened cocoa powder
- 0.5 cup Water
- 4 teaspoons Stevia (liquid or powder)
- 1 tablespoon Cornstarch
Instructions
In a blender or mixing bowl, combine whole wheat flour, unsweetened almond milk, eggs, vanilla extract, and salt. Blend until smooth and lump-free.
Let the crepe batter rest for about 10 minutes to allow the flour to hydrate.
While the batter is resting, prepare the chocolate sauce. In a small saucepan, combine unsweetened cocoa powder, water, cornstarch, and stevia. Whisk the mixture until smooth.
Heat the saucepan over medium-low heat, stirring constantly, until the sauce thickens. Remove from heat and set aside.
Heat a non-stick pan or a crepe pan over medium heat and lightly grease it with a little coconut oil.
Pour about 1/4 cup of the crepe batter into the pan, swirling to spread the batter into a thin, even layer.
Cook the crepe for about 1-2 minutes or until the edges start to crisp and the batter looks set. Flip the crepe carefully and cook for an additional 1 minute.
Transfer the cooked crepe to a plate and cover to keep warm. Repeat with the remaining batter, re-greasing the pan as needed.
Serve the crepes warm, drizzled with sugar-free chocolate sauce.
Nutrition Facts
Calories |
1046 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.4 g | 67% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 962 mg | 42% | |
| Total Carbohydrate | 134.6 g | 49% | |
| Dietary Fiber | 36.5 g | 130% | |
| Total Sugars | 2.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 810 mg | 62% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1666 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.
