Chocolate Crepes

Makes 3

1 large egg
3 tablespoons milk
¼ cup Wheat-Free Market All-Purpose Baking Mix
½ teaspoon Wheat-Free Market Sweetener
1/8 teaspoon vanilla extract
Pinch of salt
Butter or coconut oil for pan

Add eggs, milk, baking mix, sweetener, vanilla and salt to Magic Bullet type device and blend until smooth.

Heat a crepe pan (or 10 inch frying pan) over medium heat. Add ½ teaspoon butter or oil to pan and spread around. Pour about 3 tablespoons of batter into the center of the hot pan and swirl pan around to spread batter out evenly. Allow to cook for 60-70 seconds and then using a large spatula, carefully flip and cook for another 20-30 seconds. Repeat for remaining crepes. **

Spread with warm chocolate filling, fold and top with berries and drizzle additional chocolate over plate.

Note: Additional oil is not needed for the pan as long as the pan you are using does not tend to stick. If in doubt, rub a little oil on pan with paper towel before making each new crepe.

Crepes can be cooked ahead and stored in fridge, separated by paper towel. Before using, heat in microwave for 5-10 seconds to make them pliable again.

Dark Chocolate Filling


2 tablespoons dark chocolate chips
2 tablespoons heavy whipping cream

Melt chocolate chips in microwave, heating for 30 seconds and then stirring and repeating until chocolate has melted. Stir in heavy cream until smooth. Spread over crepes while still warm.

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