Decadent Chocolate Dessert Crêpes

This summer I discovered my inspiration. The ultimate chef, who was famous for her delectable French recipes and tendency to drop things in the kitchen (I can relate).

Julia Child


Every summer I travel up north to my aunt’s house to participate in a week-long jamming and pickling frenzy! My aunt has a beautiful, luscious garden absolutely overflowing with fresh produce come August. Meaning, it’s the perfect time to take advantage of some of the extra fruits and vegetables and create pickles, jams, chutneys, and ketchups galore!

During my visit, my aunt decided to introduce me to one of her favorite programs: The French Chef! Produced in the 1960s, these episodes feature Julia Child showing her viewers how to prepare delicious home-cooked meals the easy way. From sole to beef bourguignon, Julia had a recipe for everything.

So, of course when I returned home I was inspired to try out my own French recipe: Chocolate Crêpes!


These crêpes would make Julia Child proud purely because of how simple they are to make. You just add the ingredients to a blender and allow it to do the mixing for you! Then you pour the batter into the pan, flip the crêpes once, and are left with beautiful, thin chocolate layers perfect for covering with fresh whipped cream, chocolate, peanut butter, or anything else your heart desires!

Not to mention, they are only 72 calories per crêpe, while only 6g carbohydrates. So, when all is said and done, and you’ve decorated the crêpes to your heart’s desire, you have a dessert that’s only about 100 calories!



Decadent Chocolate Dessert Crêpes

  • 1 large egg
  • 1/4 c plus 3 tbs coconut milk (or almond milk, 0% milk, etc)
  • 1/3 c water
  • 1/4 c gluten free flour (or whole wheat flour, etc.)
  • 1/4 c cocoa powder (or 1/4 c ground cacao nibs)
  • 1 1/2 tbs coconut oil
  • sweetener to taste

Blend all ingredients in a blender until combined, about 1-2 minutes. Heat a small pan over low heat and lightly grease. Pour about 2 tbs of the batter into the pan and swirl around, coating the bottom. Cook over low heat for 3-4 minutes, or until the top has set and the edges have begun to come away from the pan. Flip and cook for another 2 minutes. Slide onto a plate and top with fresh whipped cream, Greek Yogurt, chocolate hazelnut spread, etc. Roll up or fold in half. Enjoy!

Nutrition Information (from

Calories: 72

Fat: 5g

Carbs: 6g

Protein: 2g

(Yields 6 crêpes)


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