Easy to make. Luscious to eat. After my discovery of how to make guilt-free, grain-free Paleo Crepes, these chocolate crepes are the natural next step! It’s hard to find a dessert that tastes decadently delicious, but is totally healthy for your body. These are extremely low in carbs so they won’t spike your blood sugar or cause weight gain if you use one of the suggested sweeteners. Forget any guilt, and love your food passionately!
BTW I suggest organic strawberries. Strawberries have porous skins that absorb pesticides much more than other produce. They’re considered one of the “dirty dozen” – the EWG’s list of foods to avoid to avoid unless they’re organic. Pesticides are not Paleo. This recipe makes 6 incredibly delicious chocolate crepes, to serve 6 people. Or you can serve 2 crepes per person like the photo, for 3 people. Or you could just eat them all yourself. I didn’t say that…
Ingredients
- 1 Recipe Instant Coconut Whipped Cream
- 1 Recipe Paleo Chocolate Sauce
- 2 cups organic strawberries, trimmed and sliced
- 1 tablespoon Just Like Sugar Table Top natural chicory root sweetener, or 1/2 teaspoon PureLo Lo Han Sweetener by Swanson, or 2 teaspoon raw honey, or your favorite sweetener.
- 3 large eggs (See my post: The Best Eggs are Pasture-raised Organic)
- 2 tablespoons thin coconut milk or almond milk
- 1 tablespoon Just Like Sugar Table Top natural chicory root sweetener, or 1/2 teaspoon PureLo Lo Han Sweetener by Swanson, or 2 teaspoon raw honey, or your favorite sweetener.
- 1/2 tablespoon arrowroot powder
- 1 tablespoon pure cacao powder
- 1/2 tablespoon coconut oil, melted (put the jar in warm water to melt it)
- 1 teaspoon shaved unsweetened chocolate (optional), or unsweetened cacao nibs, optional to garnish
Instructions
- Prepare the Instant Coconut Whipped Cream and refrigerate.
- Make the Paleo Chocolate Sauce.
- Wash, trim and slice the strawberries, conserving a few pretty halves for garnish. Place the cut strawberries in a bowl, sprinkle with sweetener, stir gently and set aside.
- Add to any blender: eggs, coconut (or almond) milk, sweetener, arrowroot, cacao, and coconut oil. Blend well.
- Preheat an 8-inch pan over medium heat. Some people prefer a crepe pan or titanium non-stick pan, but my 8-inch skillet works perfectly well. Brush the pan with a bit of coconut oil before making each crepe.
- Use 3 tablespoons batter for each crepe. For convenience I use a 1/4 cup measure and fill it up 3/4 of the way to the top. It is important for the batter to be quite thin. Since coconut milk varies in thickness, you may need to thin the batter with a little water. The first crepe is a test for the batter and the heat level, so don’t be alarmed if it looks a little strange—it just takes time to fine-tune these variables. Adjust the heat if necessary and your next few creations should be just fine.
- Pour the batter into the pan and twirl it around gently to coat the surface. Watch it carefully. There's no rushing crepes. When the crepe begins to dry out, you can release the edges gently with a spatula.
- When the entire crepe can slide and pull away from the pan, flip it gently by grabbing the edges with your fingers. When the second side is firm, slip it out of the pan onto a serving plate. Chocolate crepes don't brown, so there's a tendency to overcook them, and they can be brittle. Just cook them the minimum time on each side until they're firm enough to handle. You want them to be flexible so they roll up. Make all the crepes, putting them in a stack, and cover with a dry towel.
- Decide how you want to serve the crepes. I suggest 6 individual dessert plates, or a large serving platter. Place a crepe on a dry cutting board. Place a few spoonfulls of sliced strawberries at the edge of the crepe and roll it gently. Put it on the serving plate. Repeat until all the crepes are rolled up.
- Drizzle chocolate sauce generously over the crepes. Top with Instant Coconut Whipped Cream. To garnish with shaved chocolate, use a vegetable peeler to make a few shavings of Baking Chocolate, or any unsweetened chocolate bar. Or you can sprinkle a few unsweetened cacao nibs on top. Garnish with a few pretty strawberry halves. Enjoy!
In an 8-inch skilled over medium heat, pour 3 tablespoons batter into the pan and swirl it around to make a round shape. Watch it as it begins to dry out at the edges. You may need to gently loosen the crepe from the bottom of the pan. When the crepe is cooked enough to slide around in the pan, grab it gently with your fingers and flip it over.
Once the crepe is flipped over, you’re work is easy. It takes maybe 45 – 60 seconds to finish on side 2. Since chocolate crepes don’t brown, there’s a tendency to overbake. Just cook it the minimum time, so it is flexible and will roll nicely.
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