Coconut Flour Chocolate Crepes

Ingredients

Crepe Wet Ingredients

• 1/2 cup + 3 tablespoons unsweetened non-dairy milk
• 1/2 cup egg whites
• 1 tablespoon honey
• 1 tablespoon almond oil

Crepe Dry Ingredients

• 2 tablespoons coconut flour
• 2 tablespoons cacao powder
• 1/4 teaspoon gluten-free baking powder
• 1/4 teaspoon finely ground flax seed

• Non-stick spray

Chocolate Sauce

• 2 tablespoons cacao powder
• 1 1/2 tablespoons water
• 1 tablespoon honey

Strawberry “Mascarpone”

• 1/4 cup Paleo Cream Cheese
• 1 tablespoon strawberry jam

Instructions

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 1/4-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 marsacpone.

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Notes