These gluten free chocolate crepes are soft, thin, and perfectly flexible with a rich chocolate flavor that doesn’t overpower the filling. If you’ve ever struggled with gluten-free crepes tearing, sticking, or turning out too thick, this recipe fixes that with a smooth batter that spreads easily and cooks into delicate, foldable layers.

They’re perfect for sweet breakfasts, desserts, or even special occasion treats. If you’ve made my classic crepes or dessert fillings like Gluten Free Chantilly Cream or chocolate ganache, these chocolate crepes take those same elements and turn them into something that feels a little more elevated—but still simple to make.

Why You’ll Love This Recipe

• Thin, soft, and flexible (no cracking or tearing)
• Light chocolate flavor that pairs with everything
• Perfect for sweet fillings and desserts
• Simple ingredients and easy to make
• Great for breakfast, brunch, or dessert

Ingredients

Please see recipe card at the bottom of this post for the full recipe details.

1.  Gluten-Free One-to-One Flour
A high-quality gluten-free one to-one flour blend provides structure while keeping the crepes together, not crumbly. I prefer Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for this recipe because it produces consistent results and bakes evenly. Be sure to use a one-to-one blend that already contains xanthan gum. If you’d like to substitute this ingredient out completely, increase the Xanthan Gum within the recipe by 1/2 tsp.

2. Salt
A small amount of salt balances the sweetness and enhances the chocolate flavor. Don’t skip it—it makes a noticeable difference.

3. Butter
Butter adds richness and helps create a smooth and delicious texture in the crepe. Using a high-fat butter like Kerrygold works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
See my dairy-free homemade butter recipe here.

4. Maple Syrup
Maple syrup provides natural sweetness while adding moisture and depth to the crepe. It also helps create a smooth, cohesive texture without refined syrups.

5. Vanilla Extract
Vanilla extract rounds out the crepe shell and adds warmth. Use a pure vanilla extract for the best results.

6. Raw Milk
Raw milk adds a creaminess to the base that creates the moist, delicious crepe batter. If you don’t have your own dairy cattle, I suggest sourcing raw milk from a trusted farmer. This website may help you find one local to you. And if raw milk isn’t a good fit for your family, it can easily be subbed for equal parts with any milk or milk alternative.

7. Unsweetened Cocoa Powder
Unsweetened cocoa powder gives these crepes their rich chocolate flavor without adding excess sweetness. For best results, sift the cocoa powder before mixing to remove any clumps. This ensures a smooth batter and even chocolate distribution. A high-quality cocoa powder makes a big difference in both color and depth of flavor.

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Making the Crepes

Prepare the batter (it will be thin). Make sure to use a well seasoned skillet and add butter to the pan. Pour the batter out onto your already heated skillet and quickly/gently spread the batter as thin as possible.

If using a lighter skillet, you can pick up the skillet and rotate your wrist to spread the batter in a thin circle. Once thin, allow the batter to cook for about a minute (you will notice the texture of the crepe changing as it cooks). Flip the crepe and allow it to cook for another 30-45 seconds and then transfer it to a plate.

Rolling the Crepes

Pick a filling of your choice, I recommend the Refined Sugar Free Cookies & Cream filling!

Recipe FAQs