Chocolate-Almond Crepes with Strawberry Filling

Gluten-Free Vegetarian Low Carb

Cooking Time

48 minutes



Serves Up To


Nutrition Information

Total Fat1g
Total Carbohydrates17g
Dietary Fiber1g

Tender crepes with a touch of chocolate, wrapped around fresh strawberry-orange filling. Coconut almond, banana or vanilla varieties of almondmilk would also be oh so tasty in this easy upscale feeling treat.

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  1. Combine flour, almond milk, sugar if using, egg, and salt in a blender; cover and process until smooth. Pour batter into bowl; cover and chill 30 minutes.

  2. Heat an 8” crepe pan or nonstick skillet coated with cooking spray over medium heat. Pour ¼ cup batter into pan; tilt pan in all directions so that the batter coats the surface evenly. Cook 1 minute or until underside is lightly browned and set. Turn and cook 10 seconds.

  3. Repeat with remaining batter. Stack crepes between layers of paper towels to prevent sticking.

  4. To make filling, combine strawberries, sugar and orange juice. Let stand 10 minutes.

  5. To assemble, lay one crepe flat on a plate. Top with ¼ cup filling. Fold over. Dust with powdered sugar, if desired. Serve immediately.

  6. Refrigerate leftovers.


  • 1 cup all-purpose flour
  • 1 cup Almond Breeze Chocolate or Unsweetened Chocolate almondmilk
  • 1 tsp. sugar (omit if using regular chocolate almondmilk)
  • 1 large egg
  • lightly beaten
  • Pinch salt
  • 2 cups strawberries; quartered
  • ½ tsp. sugar
  • 1 tsp. orange juice
  • Powdered sugar; optional
  • Cooking spray

Included in this recipe

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