Healthy Chocolate Crepes {Gluten and Grain Free}
A breakfast I make often is banana pancakes, the ones that are 2 eggs and 1 banana. However, they’re usually pretty thin and the other morning I was inspired to make healthy chocolate crepes and stuff it with a cream and greek yogurt mixture. The bonus is that it’s gluten free, in fact there’s no grain in this recipe at all.
Gluten Free Crepes
The filling is the same recipe I used for the Berries n Cream Parfait recipe that’s on the blog from earlier in the year. It’s so easy to put together and not only is it delicious, the protein from the Greek yogurt helps keep you full in a sweet way that’s perfect for those who have massive sugary cravings…
Eggs, bananas, greek yogurt, raspberries; sounds like a great way to start the day to me!
If you have a healthy breakfast you eat on the daily, share it in the comments.
Healthy Chocolate Crepes
The few ingredients of this recipe can also be used for pancakes or even muffins!
It truly doesn’t get any easier than this.
Looking for more healthy breakfast recipes? Here are a few of my favorites:
- Chocolate Banana Walnut Overnight Oats
- Carrot Cake Pancakes with 3 Berry Chia Jam
- Almond Butter Balls
- Apple Cinnamon Yogurt Bowl
You can also search the breakfast recipe archives or you can search by diet.
Don’t forget to track the healthy chocolate crepes in your copy of The Healthy Grail Health and Fitness Binder!
Randa’s Note: The nutritional information below is only for the recipe, not the added fruit and shaved chocolate.
Healthy Chocolate Crepes
Healthy chocolate crepes stuffed with a greek yogurt cream and topped with raspberries and chocolate. This recipe is gluten free and grain free.
Servings 1
Calories 397kcal
Ingredients
For the crepes:
- 2 eggs
- 1 banana
- 1 tbsp cocoa
For the filling:
- 1/4 cup whipped cream no added sugar
- 6 oz greek yogurt
- Optional: 1 tsp stevia
Toppings:
- Raspberries
- Shaved chocolate
Instructions
For the crepes:
- Add all of the ingredients into a blender of food processor and blend until smooth.
- Pour on a hot pan (over medium heat) and cook up until you can flip it and it's not too runny. Cook on the other side for another minute. Keep warm in the oven until they're all made up.
For the filling:
- The cream will already be whipped, if you haven't' done that - do that now.
- Fold in the greek yogurt to the whipped cream mixed, add stevia if needed.
Putting it together:
- Spoon a few tbsps into the crepe and wrap up. Top with raspberries and shaved chocolate.
Nutrition
Serving: 1g | Calories: 397kcal | Carbohydrates: 37.2g | Protein: 16.3g | Fat: 21.4g | Saturated Fat: 11.8g | Cholesterol: 383.4mg | Sodium: 189.4mg | Fiber: 5.9g | Sugar: 13.4g
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These were great! There isn’t a measurement for how much to pour in regards to the “batter,” but if you’ve ever made a crepe before it’s pretty much just like a regular crepe. All you need is a wide but thin layer.
This is odd, but I cooked with two pans. I’d cook on one side and drop it to the next pan to cook on the other side. It wouldn’t flip and would get mushy, but this worked perfectly. It was so good that even my 4 year old ate it. Thank you!