Paleo Chocolate Crepes with Strawberries (Edit recipe)

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Ooh la la! These paper-thin chocolatey crepes stuffed and topped with strawberries are so indulgent, you just might not believe they’re paleo-friendly!

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Original recipe

PREP TIME

15 minutes

COOK TIME

20 minutes

INGREDIENTS

9

Serves: 8

Ingredients

1/2 cup Almond Flour
1/3 cup Arrowroot Flour
1/4 cup Cocoa Powder
4 Tbsp Coconut Sugar
1/8 tsp Sea Salt
4 Eggs
3/4 cup Coconut Milk
16 oz Strawberries, thinly sliced
2.5 oz Dark Chocolate, "Signature Dark Chocolate Bar" - chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, whisk together the almond flour, arrowroot flour, cocoa powder, coconut sugar, and salt.
In another bowl, add eggs and coconut milk. Whisk well.
Add egg and milk mixture to dry ingredients and stir together.
Heat an 8” frying or omelet pan over medium-high heat. Spray coconut baking spray to the pan. Wait for the pan to heat up.
Add 2 tablespoons of batter to the pan and rotate the pan until the batter coats the entire bottom of the skillet.
Cook crepe for 2 minutes, or until you start to see little pinholes in the batter.
Carefully slide the crepe off the pan to a warming plate. Repeat steps 4-7 for the rest of the batter.
Melt the chopped chocolate in the microwave for 40 seconds. Stir the melted chocolate well when it’s done.
Serve the crepes folded with strawberries inside and for garnish.
Drizzle melted chocolate on top of the crepes. Enjoy!

Notes

Coconut cooking spray for pan

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	163
Fat:	8 g
Carbohydrates:	18 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	41 mg
Fiber:	4 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.