Easy Chocolate Crepe Recipe – Gluten-Free, Dairy-Free, Grain-Free, Paleo, Vegetarian
Breakfast / Snacks / Crepes
2 large eggs
1 tablespoon (15 grams) maple syrup
1/2 cup (125 grams) almond milk
1/3 cup (75 grams) water
1/8 teaspoon salt
2 tablespoons (20 grams) vegan butter, melted
3/4 cassava flour (110 grams)
1 tablespoon (4 grams) cacao powder
In a large mixing bowl, combine all wet ingredients and salt, and mix well with a whisk.
In a medium bowl, combine the cassava flour and cacao powder. Slowly sift in in 1/2 cup increments, whisking well in between each addition to ensure no lumps.
Heat a non-stick pan or a lightly grease, skillet over medium-low heat.Heat a non-stick pan or a lightly grease, skillet over medium-low heat.
Pour 1/4 cup of batter onto the pan and immediately, tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 30 seconds to 1 minute until the crepe loosens from the bottom of the pan. Once loosened, flip the crepe and cook the other side until opaque, about 30 seconds.
Stack on a plate. Serve hot with either sweet or savory fillings. Enjoy!