Sweet Chocolate Crepes (Gluten-free, Oil-free)

Sweet Chocolate Crepes (Gluten-free, Oil-free)

I am so excited to share this recipe with you today! I am guest posting today for Angela over at Canned-Time. I love Angela's blog and all of her amazing recipes. She is truly creative. I have tried to make vegan, gluten-free and oil-free crepes several times. The same issues kept arising...wrong texture or falling apart. After all, traditional crepes are nothing but eggs and milk basically. Well, these Sweet Chocolate Crepes are vegan, gluten-free, oil-free, dairy-free, egg-free and grain-free!

I was making the same mistake by using oat flour and just wasn't loving the texture of them. However, I discovered a new ingredient that has been the trick and has been an awesome find in my gluten-free baking. I recently have purchased both potato flour and potato starch...yes, they are both VERY different. Potato flour is basically the whole potato dried and ground, whereas potato starch is just the root dried and ground.

After, baking a few different things with potato starch, I have fallen in love. It imparts no weird flavor, tastes like all purpose flour, and gives a light, tender effect similar to cornstarch.

These are awesome and have the texture just like the egg-filled ones. They even fold over and hold their shape. The key is making sure they are cooked well on the first side, slightly crispy, before flipping and to fill them as soon as you remove them from the pan and then folding over the sides while it is still warm, and it holds the shape that way. Just like in the photo, no tricks were done!

Feel free to use any fillings you like. For my hubby and daughter, I used strawberries and bananas, but you could also do blueberries, cherries, etc. and topped them with cocoa nibs.

For a dessert-like crepe, I also made some filled with sliced almonds and chocolate chips.....WOW. It is truly like dessert!

So, is your mouth watering yet? Good.

GO HERE to get the actual recipe for these to-die-for, crazy-like-traditional Sweet Chocolate Crepes, since this is a guest post! And please, please come back HERE to leave me feedback after you make them!

Tip: I don't have a crepe pan and I know most of y'all probably don't, so no worries there. However, if you use a crepe pan or large frying pan, you will get 4 large crepes. If you use a small frying pan, you will get 8 crepes, which I actually preferred. Pour a 1/2 cup batter for the large ones and a 1/4 cup batter for the small ones.

 

 

28 Comments

  1. Brandi, I’ve looked at these beautiful crepes so many times now this week, I’m just drooling to make them now.
    Thanks so much for creating them for my event. I’m sure you have the other bloggers scrambling to make some just as tasty for their own entries.
    Looking forward to tasting these babies myself, especially since they’re so ‘guilt’ free!!
    Thanks again and again Girl!
    β™₯

    • brandi.doming@yahoo.com

      Thank you so much Angela for asking me to create a recipe for your event! I am honored that you asked me and I will be making more this week to add some more variations and photos! Thank you πŸ™‚

  2. I don’t know how you do it, you are like a scientist in the kitchen and manage to re create in vegan form classic and delicious recipes. The crepes are gorgeous,

    • brandi.doming@yahoo.com

      Thank you so much Suzanne…I certainly feel like a MAD scientist sometime in the kitchen…a frustrated one, but a determined one. I am totally determined to recreate every single food that my hubby and I, especially my hubby loved so much before and not let his gout issues prevent him from enjoying them! Thank you! πŸ™‚

  3. the crepes and all the fruits and colors look so pretty. checked out the recipe and its fantastic that its grain-free!

    • brandi.doming@yahoo.com

      Thanks so much Richa! πŸ™‚

  4. You must be the most patient person I know – if I can’t get it right after one or two tries, thats it – you persist till you get it right and boy do you get it right! Good on you! I give you a ton of credit because every time you work at a recipe till you are happy with it – we all get to indulge from the knowledge! πŸ˜‰

    • brandi.doming@yahoo.com

      Thank you so much Cindy!! I appreciate your kind words so much. Yes, I am very stubborn and am not satisfied with “good” taste….it has to be incredible to me or I won’t post it. I know not everybody 100% of the time will feel the same way as I do since we are all different, but the goal is for the majority to love my recipes, so I am thrilled when I get such great feedback from my readers making them…it is worth all the efforts in my kitchen πŸ™‚

  5. This looks too pretty to eat but too delicious not to, what a dilemma πŸ˜›

    Cheers
    Choc Chip Uru

    • brandi.doming@yahoo.com

      Yes, major dilemma! πŸ™‚

  6. Oh my goodness, girlfriend, these look phenomenal! I make regular crepes quite often, but these chocolate ones look so amazing. YOU are amazing!

    • brandi.doming@yahoo.com

      Thank you so much Melanie!! Trust me, you can’t tell there are no eggs in the finished product. I, too, used to make crepes all the time for my husband and that’s why I knew I needed a vegan, GF version, because he loved them so much!

  7. This recipe is my dream come true!! πŸ™‚ Something with chocolate, AND crepe, AND it’s gluten-free!!! Thank you for another yummylicious and healthy recipe!! I can’t wait to give it a try! πŸ™‚ Cheers, Violet

    • brandi.doming@yahoo.com

      Awesome Violet! I like making dreams come true, haha! Please let me know when you make them! πŸ™‚

  8. OHHH SWOON. I would take every single on of these made, they are so light and thin I would feel completely comfortable eating ALL THE CREPES!

    • brandi.doming@yahoo.com

      Thank you my friend….I have to admit, I liked the chocolate filled the ones the best, hahaha!

  9. Can your photos be any more beautiful! Seriously, they’re utter perfection. You should shoot food photos for the FOOD VERSION of Vogue Magazine. What would be the equivalent? Wait… The models in the pages of Vogue don’t eat, LOL!!!!!

    • brandi.doming@yahoo.com

      Omg girl you just made my day!! You are just the sweetest!! Thank you! and LOL, right?! xoxo

  10. […] If you missed my last post, make sure to check out my Sweet Chocolate Crepes! […]

  11. I’ve never made crΓͺpes, Brandi. I guess I’m crΓͺpe-phobic. Then again, I’ve not seen a recipe for chocolate crΓͺpes before. I think I’ve just found the cure for my fear. That last photo looks so very good! πŸ™‚

    • brandi.doming@yahoo.com

      Thank you John!
      I have never eaten chocolate crepes either before, but hey, leave it to me who is a lover of chocolate to make some! We have now been eating way more than I care to admit! Ha πŸ™‚

  12. Yummmmmmmm! i messed up the 1st one because i didn’t let it cook long enough, but the rest of them were a breeze….melted chocolate and almond butter in the middle (my version of nutella)…very delicious…thank you!

    • brandi.doming@yahoo.com

      Awesome! Thank you so much for the feedback Elilta…so glad you loved them!! πŸ™‚

  13. So I finally could try them. They are great! Only that I did not have tapioca starch so added more of potato and I added 2 tbl spoon coconut oil which next time will add less. Even my boyfriend liked it who is not the person liking to try new things. You do an amazing job!!! Thank you!

    • brandi.doming@yahoo.com

      Awesome Marija! I’m so glad they worked out for you even with the changes, that is great. I really appreciate you leaving feedback, love it!

  14. Dear Brandi,

    Could i use an easily available substitute to tapioca starch please?

    Thank you

    • brandi.doming@yahoo.com

      Hi Kalyani! I would try arrowroot starch if you can find that or have that…it is usually easier to find than tapioca and is the closest substitute. You could also try just using more potato starch or even cornstarch, but keep in mind, tapioca is the best ingredient as it really helps to bind the crepes and give them moisture….so, the texture will vary with the subs….just make sure the first side is cooked well before flipping to prevent them from breaking. Please let me know how it turns out! πŸ™‚

  15. Liz

    These are incredible!!! It’s getting hard to pick a favorite, dear Brandi, because every recipe is SO darn great! The flavor is like rich, chocolate cake, and the texture is so “egg-y” that it’s almost weird. You nailed it! I made mine like chocolate tacos, not rolled up like pictured (I printed the recipe from the link, and had actually forgotten they’re more enchilada style than taco! ha ha!). I put fresh strawberries inside and drizzled melted chocolate on top. Later (you know I made many batches), I sprinkled roasted pecans on top of the chocolate. mmmmm…. then, in an attempt to make a batch to experiment with a non-chocolate version for a friend who doesn’t like chocolate, I managed to make “blonde” crepes– filled with strawberries and doused with your pecan pie sauce. I can’t get over how great these are. You’re incredible! Thank you!

    • brandi.doming@yahoo.com

      Thank you so much for taking the time to leave such wonderful feedback Liz! I loved your gorgeous photo on Instagram and now I can easily always have your feedback to look back on my blog! I love that you created blonde crepes too with success! All sounds so delicious!

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