Chocolate Crepes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 10
  • ¾ cup gluten-free plain flour
  • ¼ cup rice flour
  • 2 tablespoons gluten-free cocoa
  • Pinch of salt
  • ¼ cup caster sugar
  • 3 eggs
  • 1 cup almond milk
  • Canola spray oil to cook the crepes
  • Fresh raspberries, to serve (optional)
  • Whipped coconut cream, to serve (optional)
  • Gluten-free chocolate sauce, to serve (optional)
  1. Sift flour, salt and cocoa into a large bowl. Add sugar and stir.
  2. In a small bowl, combine eggs and milk. Add to flour mixture and whisk until smooth and free of lumps.
  3. Heat a crepe pan over medium heat, spray with oil spray.
  4. Pour ¼-⅓ cup of batter into pan, swirl to coat. Cook crepe for 2-3 minutes. Flip and cook for a further 1-2 minutes, remove and keep warm. Continue with remaining batter.
  5. Serve immediately with your favourite toppings. We like fresh raspberries and whipped coconut cream.
Recipe by Australian Gluten-Free Life Magazine at