Food Re-networked Series: Coconut Flour Chocolate Crepes

Food re-networked series: Coconut Flour Chocolate CrepesDelectably thin paleo chocolate crepes made with natural ingredients. Drizzled with dark chocolate sauce and a dollop of dairy-free strawberry marscapone.

Some of you may have popped in to check out the new… as you can see, we’re still running with the classic version.

I want the new site to be just perfect for you and there’s still a couple of glitches so we’re holding out for a couple more days.

I don’t come with all sad news. Today? We have crepes to make.

And not just any crepes, Re-networked crepes.

Food re-networked series: Coconut Flour Chocolate Crepes

New Food Re-networked Blog Series

After I changed eating styles, watching Food Network (my all-time favorite TV channel) was torturous. It reminded me of all the foods I couldn’t eat anymore and how alone I felt in my healthy living journey.

I do not want you to feel the way I felt. No matter what your eating style, food allergies or sensitivities, I firmly believe that recipes can be re-networked to make them work for you.

Each month in 2014, I’ll be re-networking your favorite Food Network recipes into meals that are safe for you and your family.

I’ve chosen the first recipe for this monthly Food Re-networked series – Chocolate Crepes from Giada De Laurentiis.

Food re-networked series: Coconut Flour Chocolate Crepes

5.0 from 5 reviews
Coconut Flour Chocolate Crepes
Recipe type: Paleo, Gluten-free, Dairy-free, Refined sugar-free, Yeast-free, Corn-free, Grain-free
Prep time: 
Cook time: 
Total time: 
Serves: 2
Delectably thin paleo chocolate crepes made with natural ingredients. Drizzled with dark chocolate sauce and a dollop of dairy-free strawberry marscapone.
Crepe Wet Ingredients
  • ½ cup + 3 tablespoons unsweetened non-dairy milk
  • ½ cup egg whites
  • 1 tablespoon honey
  • 1 tablespoon grape seed oil
Crepe Dry Ingredients
  • 2 tablespoons coconut flour
  • 2 tablespoons cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon finely ground flax seed
  • Non-stick spray
Chocolate Sauce
  • 2 tablespoons cocoa powder
  • 1½ tablespoons water
  • 1 tablespoon honey
Strawberry “Mascarpone”
  1. Add wet ingredients to a medium-sized bowl. Whisk to combine.
  2. Add dry ingredients, then whisk until smooth. Set aside for 10 minutes to thicken up. The consistency should be pretty runny, much thinner than pancake batter.
  3. Preheat a 10-inch non-stick pan on medium-low heat.
  4. Once heated, spray with non-stick cooking spray. Pour batter into a ¼-cup measuring cup, then pour from the measuring cup into the preheated pan.
  5. Moving quickly, pick up the pan and angle it, turning in a circle to allow the batter to run along the sides. Set back on the stove and cook for 5-6 minutes. You do not want the crepe to begin cracking. This is a sign that it was cooked too long. Once the crepe is firm to the touch, it’s ready! I found that 5 minutes was perfect, but it could vary depending on your stove.
  6. Once the crepe is ready, lift the sides with a plastic (not metal) spatula and begin rolling the crepe in on itself. Once it’s rolled up, carefully transfer it to a clean plate.
  7. Wipe the pan clean and repeat!
  8. While the crepes are cooking, prepare the chocolate sauce by combining ingredients in a small dish. Set aside. Do the same with the strawberry marscapone.
Coconut Flour: this recipe will not work with any other type of flour.

View nutrition information (once on page, scroll down)

Food re-networked series: Coconut Flour Chocolate Crepes

Patience is the name of the game with crepes. You really have to be patient with these guys. If the heat is too high, the batter will boil and not sit flat. If you roll too quickly, the crepes will tear.


Food re-networked series: Coconut Flour Chocolate Crepes

Vote for next month’s Food Re-networked recipe

Which Food Network recipe would you like me to re-network in February?


Click a link below to make your selection::

  1. Ina Garten’s Chicken Pot Pie
  2. Giada De Laurentiis Double Chocolate and Mint Cookies
  3. Aarti Sequeira’s Sloppy Bombay Joes
I would love to know – Who is your favorite Food Network Chef?
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Comments | Leave Your Comment

  1. Can I substitute a starch for the cocoa powder? I’m not a chocolate kind-of-girl, but I do miss crepes!!!

    • Hi Joanna! I bet carob powder would work, too. Or, you could try protein powder. I’m not sure on the starch… it could make them too thick. You could also try 2 tablespoons of white rice flour.

    • Hi Victoria? Do you mean to make them vegan? If so, unfortunately not. Coconut flour needs eggs. If you want to use whole eggs, 1/4 cup egg whites = 1 whole egg. Enjoy!

  2. I hope you know you’re the coolest person ever. I mean, this blog series is the best out there. You rock, my friend :) I definitely want a re worked recipe for the chicken pot pie in February ;) mmmmm I love chicken pot pie but haven’t had it in ages. I always used to buy the little ones from Sobeys :) hehe

    • Wow, thank you Meg! Chicken Pot Pie – I agree! I’m kinda secretly hoping everyone chooses it!

  3. my favourite food network chef is Giada :) i always watched her with my grandpa. She was his favourite and now he’s gone, so i love thinking of him when i watch her :)

  4. This series sounds like fun. My favorite food network chef to watch was Rachael Ray because she always made fast meals. However I hardly ever made any of her recipes (or any other recipes from the food network shows) because most of them had too many unhealthy ingredients or ingredients that I didn’t like to cook with. So it’ll be nice to see you remake some of their recipes!

    • Mmm I enjoy Rachael too. Lots of easy recipes! But you’re right, not the healthiest of ingredients. But? It’s really simple to swap things out! I’ll be sure to include a couple of Rachael recipes for February voting!

  5. Oh wow these look good! Just a heads up- the recipe’s listed as “vegan” (in the allergens) but obviously not…boy do I wish these were vegan though!
    This is such a fun series, look forward to seeing what else you come up with.

    • Oh my goodness, thank you for catching that Emma! Totally changing it right now. Thank you!

  6. The Fodd Re-Networking sounds like SUCH a cute idea!

    And I can’t wait to see the new site!

    PS. You may want to remove “vegan” from your Allergen category in the recipe. . .
    PPS I can’t really stand most of the FN chefs and find most to be really anoying. LOL Among the many things that eventually curbed my watching about a year and a half ago was that TFN never seemed very interested in their newer chefs, even the ones they created and chose on The Next FN Star. It just felt like they were more focused on shoving the old talent at us. Maybe it’s different for your Canucks. :)

    • Thanks for catching that, Liz! Just changed. I don’t know how I missed that.

      I’ve never noticed that with Food Network… interesting! I guess I’m just so focused on the food, I hadn’t really thought about it! Hope you’re having a great weekend :D

  7. I love this idea! Thanks so much! I always wonder how I can rework recipes to make them healthier and here you are tackling it. Thanks so much for all of your hard work, wonderful recipes, and all the knowledge you share. You are amazing!

    • Hi Mauri! We’re in it together! Can’t wait to kick off the second post in this series next month! This is going to be fun! So happy that you found me :D

  8. Chicken pot pie sounds awesome!! Thank you so much! You site and blogs have been such a life saver!! Glad I found you!

    • Chicken Pot Pie has my vote, too! Totally (secretly) hoping that everyone chooses it! It’ll be a good challenge. I’m glad that you found me, too! Thanks for coming by and chatting with me!

  9. Great idea for a blog series!
    These chocolate crepes look fantastic as well. I vote Chicken Pot Pie for the next. I used to eat it all the time as a kid. It would be nice to have a healthier alternative.

    • Gosh, I used to eat it, too… although I’m not sure I’ve ever had a homemade version! Haha we HAVE to change that.

    • Hi Catriona – sorry, I don’t know how to make this recipe egg-free as I used coconut flour and it doesn’t like not being paired with eggs!

  10. Recently, I have become a TAD depressed watching Food Network because I am doing the 21 Day Sugar Detox, no dairy, gluten, sugar, hardly any fruit. I watch Food Network 24/7, seriously. I am getting so much more brave creating gluten free recipes, and I think crepes sound like the PERFECT way to use coconut flour (lets be real, too much coconut flour is overwhelming). I personally love Chuck Hughs (sigh!) but if you could recreate some of the Pioneer Woman’s (Ree Drummond) recipes, wow, besides that lady is hilarious & sweet.

    • Ree Drummond… YES! Her recipes look soooo delicious but everything has allergens! I’m on it. Thanks for the recommendation, Amanda. And have FUN with your 21-day Sugar Detox!

  11. What a great idea Leanne! When I was first learning to cook I watched a lot of the Food Network. But then once we changed our eating habits a lot of those shows just reminded me of the things we could not eat – just like you said. Also, now that I’m on the West coast the programming is not so great for the FN – almost always is Diners, Drive-Ins and Dives playing for hours…I practically have a heart attack just from watching that show!

    Although the chocolate cookies look amazing, I would love to see the chicken pot pie re-networked! Hope you are having a great weekend!

    • I love Diners, Drive-Ins and Dives lol but yes, back to back? Not so much. I’m so happy that you’re pumped about this series! It’s going to be GOOD!

  12. It looks fantastic! I love all your creative recipes! I’m so looking forward to trying this one. Is there any way to do it vegan as well? My son is allergic to dairy and eggs…curious as to what Paleo cream cheese is.

    • Hi Samantha – I’ll definitely have to experiment making this vegan, too. Coconut flour doesn’t do well without eggs so I’m not sure how to make these egg-free and safe for your son. My Paleo Cream Cheese recipe is also vegan, so you’re good there!!

  13. Seriously??? Coconut flour and they don’t fall apart??? The one time I was successful in making crêpes was with chestnut flour and even then they won’t roll, they would crack if you want to fold them, but at least they’ll keep the shape when cooked. I’ve tried with coconut flour and all I had was scrambled eggs. I don’t know where I was going wrong…. It must’ve been the quantities of each….


    I vote for the chicken pot pie. Even before when I wasn’t Paleo, I would want it, but all that flour, and thickened with flour, made me feel so guilty.

    • Scrambled eggs… sounds like the pan was way too hot! The trick is patience, low heat, patience. And to roll before they crack!

      No guilt needed, BLAH! Looks like Chicken Pot Pie is in the lead!

    • Leanne, I read your reply in my mail inbox, but I guess it takes some time for it to appear here. I just wanted to say, that I remember that when I poured the coconut batter in the pan it was fine. The problem was when I tried flipping it, it would not hold together and it would just collapse on all sides, and all I got was scrambled eggs. Had my frying pan been one of those that go in the oven as well, I would’ve stuck this in the oven. :-p

  14. OMG, chicken pot pie!!!!! I’ve been searching the inter webs for something good. and well…. I haven’t tried any recipe out there yet. I’d love to try your version of chicken pot pit. yahoo. AND I just bought coconut flour for the first time yesterday… with nothing in mind as to how to use them. maybe pancakes. and then I see this. will try. thanks for making the cooking journey fun.

    • I use whole eggs, always. Then I save the yolks for smoothies and breakfasts. I freeze them and use them in a bunch of things!

  15. Hey! I have been looking at your website for a while and I have been trying a ton of your recipes and I absolutely love them! My mom and I cannot have gluten and since finding your website, it has been a lot easier to cope with comfort food cravings! :)
    I am going to try these ASAP!!! They look awesome!
    Now, on which recipe from the Food Network, I’d love the chocolate mint cookies! We are huge chocolate mint fans over here! :)

    • That makes me so glad, Kelly! Let me know how you like the crepes :)

  16. Hi Leeanne!
    I love, love, LOVE your blog! For medical reasons, my five-year-old and I are both gluten, dairy, corn, soy, and refined-sugar free (we still use coconut sugar), so we cook recipes together from your site all the time. I love that he can feel like he is not missing out on anything, and that he can also learn that healthy foods can taste delicious! His birthday is coming up, and I would love to see a birthday cake and frosting recipe that we can go all Cake Boss with. I know Cake Boss is a TLC show, and not a Food Network show, but, hey, it’s worth a try, right? Thank you so much for your time, dedication, and the healthy deliciousness you have brought to our lives! I always look forward to your newest innovations.

    • Whoa, ice cream on the side?! Yum. So happy that you enjoyed them :)

  17. These look absolutely gorgeous and delicious! Where does one find paleo cream cheese? I searched your blog for a recipe but couldn’t find one.

  18. Chicken Pot Pie, so my non-gf husband will eat it. He’s not too bad about eating my cookies but I miss dishes like this for that Sunday Supper!

  19. These crepes are begging to be stuffed with mashed banana and coconut cream! Yumerlicious!!!

    • Yeh they are! Do it up (then tell me how it tasted… cause I think I’ll want to do the same next time!)

  20. Hey Leanne! Just a heads up that the link to the Food Network site doesn’t work – it brings me to an error screen.


    • That’s so weird… it was working when I was testing it! Thanks for the heads up, it’s fixed now :D

  21. Yep. I want to make these, but I don’t do nut nuts (or cheese). Hmmmm, what can I sub for the inside of the crepe?

    • Hi Barb – you could make the marscapone with sunflower seeds instead of cashews!

  22. Please make chicken pot pie allergen free. I love it and have a great recipe, but it uses dairy.

  23. I wish there was an “All of the above” option! Haha. But if I HAD to pick I would say chicken pot pie! Can’t wait to see what you “re-network” next!

  24. Leanne, you must be a magician to make these work or be have impeccable frying pans and stove. I made them or attempted to make them. I could not have cooked them on any lower, one more turn and the burner would have been switched off. The bottoms cooked as much as they could before starting to stick and the top still remained gooey and liquid-y. I don’t know. Also, my stove is crooked and tilted in every single direction and the pan does not stay flat. I so wanted it to work :( I let them cook for so long, cause it was on so low…. nothing helped…. if I managed to roll them, then I’d have one rolled “cigar”, not a crêpe….. However I managed to eat them, I can tell you that they were delicious; the sauce is great too; even though I did find it chocolate overload and I preferred them with raspberry jam…..

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