Earlier this week I posted my coconut flour crepe recipe. But I didn’t want to only give you one recipe. I also wanted to make a chocolate crepe so you can have more of a dessert crepe. I am obviously a big fan of crepes so why not add a little chocolate to them?
My favorite way to fill these crepes is with fresh whipped cream (recipe here) or coconut cream (recipe here) and I drizzled a little melted chocolate on top of my crepes too.
Ingredients
8 organic and free range eggs
8 Tablespoons butter (or coconut oil for dairy free), melted (I melt the butter in the skillet so it pre-greeses the skillet for when I make the crepes)
1 cup canned coconut milk
1/4 cup coconut flour
1/4 cup cocoa powder
2 Tablespoons arrowroot powder
1/2 teaspoon salt
1 teaspoon stevia
Directions
- In a medium bowl beat the eggs with a hand mixer
- Add the melted butter very slowly so you don’t start to cook the eggs
- Add the coconut milk, coconut flour, cocoa powder, arrowroot powder, salt and stevia to the batter and mix for about 30 seconds so all of the ingredients are combined and the coconut flour slightly thickens the batter
- Heat up 1-2 small 8 inch skillets (if you want to go quicker you can use two at a time) on medium heat
- Pour about 1/3-1/2 cup of batter into the skillet and lift the skillet up and move it in gentle circles to spread around the pan. Place the pan back on the burner and bake about 2 minuets on the first side until it is able to be flipped with a spatula. Cook the crepe on the other side for another 2 minutes until you can slide the crepes out of the pan and they are completely cooked through
- Makes about 12-14 crepes. Store in an airtight container in the refrigerator for up to 7 days
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