Introduction

These Chocolate SunButter Almond Milk Crepes are a delightful and allergy-friendly treat that combines the nutty flavor of SunButter with a rich chocolate twist. Light and tender, they’re perfect for breakfast, dessert, or a special snack any time of day.

A white plate holds four folded crepes arranged diagonally, each with a thin, light beige outer layer. Between the folds is a dark chocolate spread layer, smooth and glossy. On top, there are several thin slices of banana scattered across the crepes and the plate. A dusting of white powdered sugar covers parts of the crepes, adding texture and a slight sparkle. To the side on the white marbled surface, there is a vintage silver spoon with chocolate spread, some banana slices, and a banana peel at the bottom left. Surrounding the plate, there are a small stack of white plates with two forks on the top left, a glass of orange juice at the top right, and a white cup with a drink sprinkled with cinnamon to the far right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cassava flour
1 egg
1/2 tsp vanilla
1 Tbsp maple syrup
1 Tbsp coconut oil (melted, plus more to grease pan)
1 2/3 cup almond milk
Chocolate SunButter (to spread)

Instructions

Step 1: In a blender, combine cassava flour, egg, vanilla, maple syrup, melted coconut oil, and almond milk. Blend until the batter is smooth and free of flour clumps.
Step 2: Heat a non-stick pan over medium-low heat and lightly grease it with coconut oil.
Step 3: Pour 1/2 cup of batter into the pan and immediately tilt the pan in a circular motion to spread the batter evenly into a large, thin circle.
Step 4: Cook the crepe for about 45 seconds, then carefully flip it and cook for another 45 seconds until lightly golden.
Step 5: Remove the crepe from the pan and spread a generous layer of Chocolate SunButter on one side.
Step 6: Fold the crepe in half, then fold it in half again to create a triangle. Serve immediately and enjoy!

Tips & Variations

For a dairy-free version, ensure your chocolate SunButter doesn’t contain dairy ingredients.
Try adding fresh fruit like sliced bananas or berries inside for extra flavor and texture.
If you prefer thinner crepes, add a little more almond milk to the batter until it reaches desired consistency.
Use sunflower seed butter or peanut butter if you don’t have Chocolate SunButter on hand, then drizzle with a bit of melted dark chocolate.

Storage

Store leftover crepes wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a non-stick pan or microwave for 15-20 seconds. Avoid overheating to keep them tender.

How to Serve

A stack of three folded crepes with a light golden-brown color is placed on white parchment paper on a white marbled surface. The crepes are topped with several pale yellow banana slices scattered on and around them. A woman's hand is sprinkling white powdered sugar over the crepes from above. In the background, there is a white cup filled with coffee and a clear glass jug containing orange juice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these crepes vegan?

You can substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use a plant-based milk to make the batter vegan-friendly.

What is cassava flour and where can I find it?

Cassava flour is made from the root of the cassava plant and is a gluten-free alternative to wheat flour. It’s available in most health food stores and online retailers.

Chocolate SunButter Almond Milk Crepes Recipe

Print Recipe

★★★★★

4.6 from 82 reviews

Delight in these light and creamy Chocolate SunButter Almond Milk Crepes, made with cassava flour and sweetened with maple syrup. These gluten-free crepes are blended to a smooth batter and cooked gently on the stovetop, then filled with rich Chocolate SunButter for a deliciously satisfying breakfast or dessert treat.

Author: Kai
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6–8 crepes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Crepe Batter

1 cup cassava flour
1 egg
½ tsp vanilla extract
1 Tbsp maple syrup
1 Tbsp coconut oil, melted (plus more for greasing pan)
1⅔ cup almond milk

Filling

Chocolate SunButter (amount as desired for spreading)

Instructions

Blend the Batter: In a blender, combine the cassava flour, egg, vanilla extract, maple syrup, melted coconut oil, and almond milk. Blend until the mixture is completely smooth and free of flour clumps, creating a creamy batter.
Prepare the Pan: Heat a non-stick pan over medium-low heat and lightly grease it with additional coconut oil to prevent sticking and promote even cooking.
Cook the Crepes: Using a ½ cup measuring cup, pour the batter into the hot pan. Quickly tilt and rotate the pan in a circular motion to spread the batter into a thin, large circle. Allow the crepe to cook undisturbed for about 45 seconds until edges begin to lift.
Flip the Crepe: Carefully flip the crepe using a spatula and cook the other side for another 45 seconds until lightly golden and cooked through.
Serve: Remove the cooked crepe from the pan. Spread a generous layer of Chocolate SunButter over one side. Fold the crepe in half, then fold again to create a triangle, and enjoy immediately while warm.

Notes

Use cassava flour for a gluten-free alternative that results in tender crepes.
Adjust the heat to medium-low to avoid burning the delicate crepes.
If the batter thickens upon standing, stir it gently before cooking the next crepe.
Chocolate SunButter can be substituted with any nut or seed butter of your choice for variation.
Crepes are best enjoyed fresh but can be kept warm in a low oven for a short time.

Keywords: crepes, cassava flour crepes, chocolate sunbutter, gluten free breakfast, almond milk crepes, dairy free crepes, easy crepes, vegan crepes without egg substitute