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Gluten-Free Chocolate Strawberry Crepes

Stack of folded Gluten-Free Chocolate Strawberry Crepes oozing with chocolate sauce and fresh strawberries, dusted with powdered sugar.
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A recipe for thin, delicate gluten-free crepes filled with rich chocolate ganache and fresh strawberries.

Ingredients

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  • 1 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 2 large eggs
  • 1 cup milk (dairy or non-dairy for dairy-free option)
  • 1/4 cup water
  • 2 tablespoons melted butter or oil, plus more for the pan
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream (for ganache)
  • 4 ounces bittersweet chocolate, chopped (for ganache)
  • 2 cups fresh strawberries, sliced
  • 1 tablespoon granulated sugar (for macerating strawberries)

Instructions

  1. Prepare the strawberry maceration: In a small bowl, toss the sliced strawberries with 1 tablespoon of sugar. Set aside for at least 15 minutes.
  2. Make the crepe batter: In a blender, combine the gluten-free flour, eggs, milk, water, 2 tablespoons of melted butter or oil, 1 tablespoon of sugar, and salt. Blend until completely smooth, about 30 seconds. Let the batter rest for 15 minutes.
  3. Prepare the chocolate ganache: Heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chopped chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth. Let the ganache cool slightly until it thickens to a spreadable consistency.
  4. Cook the crepes: Lightly grease an 8-inch non-stick skillet with butter or oil and heat over medium heat. Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan so the batter coats the bottom in a thin, even layer.
  5. Cook for 1 to 2 minutes until the edges look dry and the bottom is lightly golden. Flip the crepe and cook the other side for about 30 seconds. Slide the finished crepe onto a plate. Repeat with the remaining batter, stacking the crepes as you go.
  6. Assemble the crepes: Lay a crepe flat. Spread a spoonful of chocolate ganache over half of the crepe surface. Top the ganache with a layer of macerated strawberries.
  7. Fold the crepe in half, then in half again to form a triangle, or roll it up. Serve immediately with extra strawberries and any remaining ganache.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1/2 teaspoon to the batter for structure.
  • For a dairy-free option, use non-dairy milk and oil instead of butter, and use a dairy-free dark chocolate alternative for the ganache.
  • If you prefer a thinner ganache for drizzling, use less chocolate or add a teaspoon of warm milk after whisking.

Nutrition

Find it online: https://tasteportfolio.com/glutenfreechocolatestrawberrycrepes/