Strawberry Almond Crepes & Chocolate Sauce Recipe
Breakfast can only get better with these light and flavorful strawberry almond crepes with chocolate sauce!
For The Crepes:
- 2 large eggs
- 3/4 cup almond milk
- 1/2 cup water
- 3/4 cup flour
- 1/4 cup almond meal
- 2 tbsp butter melted
- 1 lb fresh strawberries for the filling
- Slivered almonds preferably toasted for serving.
- Cooking spray or more melted butter for coating the pan
For The Chocolate Sauce:
- 1 cup dark chocolate chips
- 1 tbsp coconut oil
To Make The Crepes:
In a blender, combine all of the crepe ingredients (eggs, almond milk, water, flour, almond meal and butter) and pulse to combine.
Set the batter fridge for at least an hour. This allows the bubbles in the batter to break so that the crepes will be less likely to tear.
Heat a small non-stick pan. Spray with cooking spray or add butter.
Pour 1 generous ounce of batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip.
Cook for another 20 seconds and remove to a cutting board or flat surface.
Continue until all batter is gone.
To Make The Chocolate Sauce:
Combine the dark chocolate chips and coconut oil in a microwave safe bowl or in a small saucepan over the stove.
Gently heat to melt the chocolate, stirring often. Take care not to overheat the sauce as the chocolate will “break” and become bitter.
Remove from heat.
To Assemble The Crepes:
Place 1 crepe on a cutting board or plate and drizzle with chocolate sauce.
Place a row of strawberries in the center, and fold both ends of the crepe to cover the berries.
Drizzle with more chocolate sauce (if preferred) and top with more berries and slivered almonds.
- To make the crepes ahead of time, the batter will keep in the fridge for up to 2 days.
Calories: 262kcal | Carbohydrates: 27g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 97mg | Potassium: 257mg | Fiber: 3g | Sugar: 11g | Vitamin A: 155IU | Vitamin C: 33mg | Calcium: 121mg | Iron: 1mg