Gluten-Free Chocolate Crêpes

A couple months ago, when I was working my way through a Sam’s Club 3-pack of Nutella, I became obsessed with the idea of chocolate crêpes filled with Nutella and topped with roasted hazelnuts.  I tried my hand at a couple chocolate crêpe recipes without much success.    There’s only so many crêpes a girl can eat without getting discouraged and/or needing to graduate to elastic waistbands and so my recipe development plans were put on hold.

But after making some homemade Nutella a couple weeks back, I decided to give it another shot.

This time I used my very favorite buttermilk crêpes as my starting point.  Finally, success.   A crêpe with the undeniable, unmistakeable taste of chocolate that was still pliable and didn’t have the texture of an old corn tortilla.

These taste great alone or with just a little sprinkle of powdered sugar.  If you’re in the mood for a decadent breakfast perhaps you’d like to try my favorite Parisian crêperie filling: Nutella and slices of fresh banana.  I mean the fruit totally makes it healthy and appropriate for breakfast, right?


Gluten-Free Chocolate Crêpes

I resisted the urge to make these super sweet because I had a feeling that I'd usually be serving them with a sweet filling. If you'd like your crêpes to be very sweet, up the sugar to 1-1/2 or 2 Tablespoons.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


* 2 large eggs
* 1 Tablespoon sugar
* 3/4 teaspoon salt
* 1 cup milk
* 2 Tablespoons melted butter, plus extra butter for cooking
* 1/2 cup rice flour
* 1/4 cup cocoa powder
* 1/4 cup potato starch
* powdered sugar or whipped cream (optional)


In a large bowl, beat the eggs and sugar together. Add the salt, milk and melted butter and whisk together. Add the rice flour, cocoa powder, and potato starch and whisk together until smooth.

Heat a pat of butter in a small to medium sized frying pan over medium high heat. Add about 1/4 cup of batter and swirl the pan to distribute the batter evenly. Cook until golden. Flip and cook other side until golden. Repeat with the remaining batter, adding additional butter when necessary.

Fill as desired and top with powdered sugar or whipped cream, if using.

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9 Responses to “Gluten-Free Chocolate Crêpes”

  1. #
    Beverly — November 15, 2012 at 6:10 am

    This looks wonderful! I am a nutella and strawberry or nutella and marscapone filling girl myself:-)


    • Cate — November 15th, 2012 @ 6:54 pm

      You know I’ve never had the strawberry/Nutella combination before… must try soon!


  2. #
    Gina — November 15, 2012 at 9:05 am

    This looks amazing, as always! I’m just curious, did you try this with xanthan gum at all? I omit xanthan gum with pancakes, but I’ve found it useful in crepes. Or does the rice flour you use give it enough stickiness to hold together? What type of rice flour are you using?

    Beautiful photos as always! Thanks for the recipe!


    • Cate — November 15th, 2012 @ 6:53 pm

      Thanks Gina!

      I don’t typically use xanthan gum in crepes… I’ve never had any problem with them holding together. Maybe it’s because I tend to use a few eggs in my recipes? As for the flours, except for sorghum or whole grain flours, I almost always use flours from the Asian grocery stores, typically made in Thailand. They’re superfine and super inexpensive! Same for the rice flour in this recipe- plain old white rice flour from Thailand.


  3. #
    Barbara — November 15, 2012 at 1:22 pm



  4. #
    Rachael {SimplyFreshCooking} — November 17, 2012 at 11:18 am

    Oh yummy!! I haven’t made crepes since my French class in my Freshman year!!


    • Cate — November 17th, 2012 @ 9:29 pm

      Your french class sounds like it was a LOT more fun than mine! The “coolest” thing we did was watch French In Action :)


  5. #
    marla — December 24, 2012 at 3:33 am

    Beautiful! Love these crepes. Will be linking back to this in my upcoming post :)


    • Cate — December 24th, 2012 @ 7:39 am

      As always, thanks for the link Marla :)


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