Dairy-Free Chocolate Crepes Made with Nutritious Gluten-Free Oat Flour

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This recipe for dairy-free chocolate crepes was a “sweet” entry in our March Recipe Madness Contest in 2014. It was created and submitted by Victoria Richard using 8 ingredients or less!

Dairy-Free Chocolate Crepes Recipe that's Gluten-Free Too! Unsweetened so you can add sweet fillings or enjoy them savory.

Victoria uses oat flour, so these chocolate crepes are also gluten-free! And she opts to keep the batter unsweetened. This adds rich contrast to the sweet filling, and makes the recipe more versatile.

This recipe works for lunch or dinner, too. Simply omit the cocoa powder and then stuff with some veggies and meat.

As is, these dairy-free chocolate crepes make a wonderfully wholesome brunch, dessert, or morning treat.

Dairy-Free Chocolate Crepes Recipe that's Gluten-Free Too! Unsweetened so you can add sweet fillings or enjoy them savory.

Special Diet Notes: Dairy-Free Chocolate Crepes

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan crepes, see this Lazy Day Crepes Recipe. You can add a little cocoa powder to the batter for a chocolate version.

Gluten-Free Dairy-Free Chocolate Crepes
 
Prep time
Cook time
Total time
 
These chocolate crepes aren't sweet, but add contrast to the sweet filling. If preferred, you can add a little sugar to the batter with the oat flour.
Author:
Serves: 3 crepes
Ingredients
Chocolate Crepes
  • ⅓ cup gently packed oat flour (use certified gluten-free, if needed)
  • 1 ½ tablespoons cocoa powder
  • Pinch salt
  • ½ cup plain or unsweetened dairy-free milk beverage, room temperature
  • 1 large egg, room temperature
  • 2 teaspoons melted coconut oil or your favorite baking oil, plus more for the pan
Filling
Instructions
  1. In a medium bowl, whisk together the oat flour, cocoa powder, and salt in a bowl. Add the milk beverage, egg, and oil, and whisk until smooth.
  2. Heat a non stick skillet or crepe pan over low heat, and add a little oil to the pan if you like. Add a third of the mixture into the pan and swirl it around so the pan is covered.
  3. Cook for about 2 minutes, or until the top bubbles. Flip and cook for another 2 minutes, or until lightly browned on both sides.
  4. Stuff with dairy-free ice cream or whip and sliced strawberries. Serve topped with strawberry sauce, if desired.

For More Dairy-Free Recipes, Get Eat Dairy Free!

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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