Rolled Crepes, the delicate and thin French pancakes—an absolute delight. If you’re a sweet breakfast lover these chocolate coconut whipped cream filled Rolled Crepes will be your absolute favorite! To be honest, it took me a while to figure out how to make crepes—so here is my first, perfectly wonderful recipe! They’re gluten free, dairy free, refined sugar free, and the best breakfast, snack, breakfast for dinner, dessert, any time of day delicacy!
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Making A Perfect Crepe
Begin by making the Chocolate Coconut Whipped Cream. Use a Kitchen Aid or handheld mixer to whip the solid part of the coconut crème. Once all of the chunks are out of the coconut crème, add the cocoa powder and whip until it’s completely combined. Fold in the honey or maple syrup until you have your desired sweetness. Refrigerate while you make the crepes.
In another bowl, combine the almond flour, eggs, honey or maple syrup, nut milk, cocoa powder & xanthan gum. Stir well.
The Most Difficult Part!
Knowing how to pan fry crepes them to perfection is a culinary skill worth mastering! Here’s a step-by-step to the perfect Rolled Crepe!
Heat the Pan! Use a non-stick pan ( I love my All-Clad pans!) and heat it over medium heat. Add a small amount of coconut or olive oil to grease the surface. You can use a paper towel or brush to spread it evenly.
Pour and Swirl! Once the pan is hot, pour a small amount of batter into the center, swirling it quickly to coat the bottom evenly. You want a thin layer of batter. Adjust the amount based on your pan’s size and the desired thickness of your crepes.
Cook Gently! Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom is lightly golden.
Flip and Cook the Other Side! Carefully flip the crepe using a spatula or your fingers. Cook for another 1-2 minutes until the other side is golden.
Time to Roll! Take the whipped cream out of the fridge. Spread an even layer over each crepe and roll like cinnamon rolls!
Opting For Refined Sugar Free Treats!
One of my favorite things I’ve done is remove most refined sugars from my diet—it can be a daunting thing but this recipe is a great way to start choosing sweet things that are naturally sweetened!
One of the most straightforward steps in this journey is to swap out refined sugars for natural sweeteners like honey, maple syrup, or agave nectar. These options not only add sweetness but also offer additional nutrients and antioxidants. Stevia, erythritol and monk fruit extract are non-caloric sweeteners that can be used as sugar substitutes, making them ideal for those watching their calorie intake.
Fruits are another great way to start eliminating refined sugars. Use ingredients like dates, bananas, and applesauce, can be fun ways to sweeten recipes naturally. These whole foods provide essential vitamins, fiber, and minerals, making your dishes both healthier and more flavorful.
The Chocolate Coconut Whipped Cream!
These Rolled Crepes would not be what they are without the perfect Chocolate Coconut Whipped Cream! It’s just as luscious and delicious (even more in my opinion) than traditional whipped cream, and let me tell you…it’s the easiest recipe and goes amazing on anything sweet!
Here’s how to whip up a batch of this dreamy delight!
Scoop the Coconut Cream! Gently open the chilled can of coconut milk without shaking it. Scoop out the thick, creamy coconut layer that has risen to the top.
Whip It Up! Place the coconut cream in your bowl. Use a hand mixer or stand mixer to whip the cream until it reaches a fluffy, whipped cream consistency. Add the cocoa powder after this.This may take a few minutes.
Taste and Adjust! Taste the coconut whipped cream and adjust the sweetness to your liking. You can add more sweetener if needed.
Serve and Enjoy! Spread your homemade chocolate coconut whipped cream in the Rolled Crepe! You can also dollop it onto your favorite desserts, like pies, cakes, fruits, hot cocoa, coffee. You can even omit or only add cocoa powder to half of the batch if you want some vanilla whipped cream as well!
One of the great things about coconut whipped cream is its ability to stay firm for a while, making it a perfect option for any filling or dessert! Whether you’re following a dairy-free diet or simply looking to infuse a touch of coconut into your treats…this homemade coconut whipped cream is a must-try addition to your crepes and desserts!
Rolled Crepes for Every Meal
The versatility of crepes make them a sensation—a world full of opportunity! They could be filled with sweet or savory ingredients, making them suitable for any meal!
I’m so excited to get creative with fun new ways to make this sweet or savory treat and will keep you in the loop along the way! In the meantime, I hope you truly cherish this recipe and enjoy every little bite of it! If you decide to make these—tag me on Instagram! I LOVE to see the beautiful things you try and make! Have the coziest weekend!
Rolled Crepes
Ingredients
- 3 Eggs
- 3/4 Cup Almond Flour
- 1 Tablespoon Honey or Maple Syrup
- 1/4 Cup Nut Milk
- 1 Tablespoon Cocoa Powder
- 1 Teaspoon Xanthan Gum
Chocolate Coconut Whipped Cream
- 1 Can Coconut Crème
- 1 Tablespoon Cocoa Powder
- 1-2 Tablespoons Honey or Maple Syrup
Instructions
- Begin by making the Chocolate Coconut Whipped Cream. Use a Kitchen Aid or handheld mixer to whip the solid part of the coconut crème. Once all of the chunks are out of the coconut crème, add the cocoa powder and whip until it’s completely combined. Fold in the honey or maple syrup until you have your desired sweetness. Refrigerate while you make the crepes.
- In another bowl, combine the almond flour, eggs, honey or maple syrup, nut milk, cocoa powder & xanthan gum. Stir well.
- Use a non-stick pan. Heat it over medium heat and add a small amount of olive or coconut oil. You can use a paper towel to spread the oil evenly.
- Once the pan is hot, pour a small amount of batter into the center, swirling it quickly to coat the bottom evenly. You want a thin layer of batter. Adjust the amount based on your pan's size and the desired thickness of your crepes.
- Cook the crepe for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. You can use a spatula to check. Carefully flip the crepe using a spatula or your fingers. Cook for another 1-2 minutes until the other side is golden.
- Take the whipped cream out of the fridge. Spread an even layer over each crepe and roll like cinnamon rolls! Top off with more whipped cream and some melted Lily’s chocolate chips!