Chocolate Apple Cinnamon Crepes

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Because chocolate for breakfast makes your whole day better!

I received Barlean’s Butter Flavored Coconut Oil complimentary in conjunction with #Choctoberfest 2018 recipes and giveaway.  As always, all opinions are my own. Full PR & Disclosure here. Enter to win the grand prize with the giveaway at the bottom of this page.

Wake up your taste buds with this fantastic crepe breakfast.

I am so excited to bring you this delicious recipe for Day 3 of #Choctoberfest 2018! It’s perfect for breakfast or an afternoon snack for the kiddos.

Making crepes is a bit of a challenge when you’re gluten intolerant since the gluten-free flours don’t always cooperate. After multiple attempts though, I finally found the right ingredient combo and a few simple tricks so you can make these any day of the week!

Barlean's butter flavored coconut oil made these gluten free chocolate crepes perfect!

To start you’re going to mix all the crepe ingredients together. The trick is to not over-mix. Just make sure everything is mixed together and set aside while the pan is heating up.

You’ll notice that instead of using butter I used Barlean’s Organic Butter Flavored Coconut Oil (that’s trick #2)! You can use this oil as a 1:1 substitute for butter in any recipe. In fact, you can even just spread it on a muffin or toast! There’s no trans-fats or cholesterol and it contains healthy medium chain triglycerides which actually helps to boost your good (HDL) cholesterol.

Once the pan is nice and hot the 3rd trick is to not make them too big. Pour 1/8 cup batter into the center and quickly move the pan around in a circle to spread out the batter.

Gluten free chocolate crepes for the Saturday win!

Depending on the temperature of your pan the crepes may take as few as 90 seconds or as long as 150 seconds before they can be flipped. When the edges are brown and you can slide a spatula underneath all sides AND the middle of the crepe, then you can carefully flip it. It takes about another 30 seconds to finish cooking the other side.

Then, all you have to do is move them to a piece of parchment or wax paper and continue making them until all the batter is gone. Make sure you have that paper in between each one as they cool so they don’t stick to one another. Although, now that I think about it…a 10 crepe-stacked pancake sounds pretty yummy!

To make the filling just take your cored and diced apples and mix them in the yogurt, vanilla and cinnamon. Easy-peasy!  Fold each crepe in half and place filling on 1/2 and then fold the remaining half on top. Dust with powdered sugar and enjoy your gluten-free masterpieces!

Be the hero at breakfast time with these gluten free chocolate crepes!

Chocolate Apple Cinnamon Crepes (Gluten Free & Dairy Free)



  • 1/4 cup Dutch cocoa
  • 3/4 cup gluten-free 1-to-1 flour
  • 1/2 cup granulated sugar
  • 3/4 cup almond milk
  • 1/4 cup water
  • 1 egg, beaten
  • 1 Tablespoon Barlean’s Butter Flavored Coconut Oil, melted
  • 1/2 teaspoon Kosher salt
  • powdered sugar (optional topping)


  • 5 oz dairy-free vanilla yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 medium crisp apple, cored and diced



  1. Preheat pan on medium heat and spray heavily with non-stick spray.
  2. Mix together all 8 crepe ingredients by hand in medium-sized bowl.
  3. Pour 1/8 cup batter into pan and quickly rotate pan to spread batter out to a thin circle.
  4. When edges brown/darken, carefully go around the edges of the crepe with a spatula and lift. Once the center of the crepe can allow a spatula to pass under it (about 2 minutes), flip carefully.
  5. Let crepe finish cooking (about 30 seconds).
  6. Lay crepe on wax paper and continue cooking remaining crepes stacking each one with wax paper in-between.

Filling: Mix together all 4 ingredients in small bowl.

Assembly: When crepes have cooled, fold them in half, then fill with apple cinnamon filling then fold remaining 1/4 of crepe over so it creates a triangle shape. Dust with powdered sugar and enjoy!

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