Almond Crepes with Strawberries & Chocolate Sauce Recipe

5 from 1 vote

Almond Crepes with Strawberries & Chocolate Sauce Recipe

Delicate almond crepes filled with fresh strawberries and rich chocolate sauce. These chocolate and strawberry crepes are perfect for brunch or dessert.

Prep Time5

Cook Time30

Chill Time1

Total Time1 35

Course: Breakfast

Cuisine: Desserts

Keyword: almond flour crepes, chocolate and strawberry crepes

Servings:

Calories: 261kcal

Equipment

Blender
Crepe pan or small frying pan
Saucepan or microwave-safe bowl

Ingredients

For the crepes:

¾ cup all-purpose flour
¾ cup almond milk
½ cup water
¼ cup almond meal
2 large eggs
2 tbsp butter melted

For the chocolate sauce:

1 cup dark chocolate chips
1 tbsp coconut oil

For the filling and topping:

1 lb fresh strawberries for the filling
Slivered almonds preferably toasted

Instructions

To make the crepes:

In a blender, combine all-purpose flour, almond milk, water, eggs, and melted butter. Blend until the batter is smooth and thin. Let it rest for at least an hour in the fridge. This chill time helps reduce bubbles and prevents the almond crepes from tearing while cooking.
Heat a non-stick skillet over medium heat and lightly grease with butter or cooking spray.
Generously pour about 1 ounce of batter into the center or the pan. Then, quickly swirl to create a thin, even layer. Cook for 30 seconds, then flip and cook for another 20–30 seconds until lightly golden.
Transfer to a flat surface and repeat with the remaining batter until all of your almond crepes are ready. While the crepes are cooling, make your sauce.

To make the chocolate sauce:

Combine chocolate chips and coconut oil in a microwave-safe bowl or small saucepan. Heat gently, stirring frequently, until fully melted and smooth. Be careful not to overheat, as chocolate can seize and become grainy. Remove from heat once melted and set aside.

To assemble the crepes:

Place one crepe on a plate or cutting board and drizzle with warm chocolate sauce. Add a row of fresh strawberries down the center.
Fold or roll the crepe to enclose the filling.
Finish with an extra drizzle of chocolate sauce, more strawberries, and a sprinkle of slivered almonds for added texture. Serve immediately.

Notes

To make the crepes ahead of time, the batter will keep in the fridge for up to 2 days.
While most recipes call for a short 5–10 minute rest, we highly recommend a longer 1 hour rest to prevent tearing.

Nutrition