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Chocolate Crepes

Sandra Basic
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Servings 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)


  • Sift flour, salt and cocoa into a large bowl. Add sugar and stir.
  • In a small bowl, combine eggs and milk. Add to flour mixture and whisk until smooth and free of lumps.
  • Heat a crepe pan over medium heat, spray with oil spray.
  • 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.
  • Serve immediately with your favourite toppings. We like fresh raspberries and whipped coconut cream.
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