Treat yourself or someone you love to these gluten-free and paleo chocolate crêpes with fresh strawberries and dark chocolate sauce.
Crêpes are one of those recipes everyone should really have in their cooking repertoire.
They make an amazing breakfast, brunch, lunch or dinner and are season-less (there’s no wrong time of year to eat one). The options are endless when it comes to crêpes; they’re delicious on their own but also the perfect vehicle for all manners of fillings and/or topping both savory and sweet.
If you’re looking for a basic crêpe recipe to start out with then this is the one I use the most. But if you’re in the mood for some a little more indulgent, then these chocolate crêpes fit the bill. Cocoa powder makes the crêpes feel extra special, especially when served with a velvety dark chocolate sauce poured over the top.
One of the great things about making crêpes, chocolate or otherwise, is how easily the batter comes together. Just pop all your ingredients in the blender until you’ve got a silky smooth batter, from that point you can choose to park your batter in the fridge for a few hours or even overnight so it’s ready to go whenever when you need it.
The next thing you’ll need is a good pan. You’ll want something small, non-stick with a flat bottom and short sides. I like a traditional crêpe pan but a regular non-stick skillet will do as well. Lightly oil your skillet then gently heat it up over low heat to ensure an even cooking temperature. Then comes the swirl and shake; pour a little batter into the bottom of the pan while swirling it around the edges and shaking it back and forth until the batter settles into a nice even layer. Once the batter loses its shine, it’s time to flip.
Slide a spatula around the edges to loosen the crêpe from the pan and flip, the first one will probably tear, that’s ok, its still delicious. Soon you’ll have a plate full of deliciously chocolatey crêpes waiting to be served. Add a quick and easy little dark chocolate sauce and you’re ready to eat!
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