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Chocolate Rose Crepes


Transport yourself to the streets of Paris with these chocolate rose and vanilla buckwheat crepes.



Gluten-free, thin, light, and divine, they pair perfectly with a variety of sweet fillings–especially caramelized bananas and melted dark chocolate.



Rose water gives the chocolate crepe an aromatic flair, while crunchy toasted hazelnuts and coconut shreds take the whole batch up a notch.


Vanilla crepes


Chocolate Rose Crepes


Banana filling

  • 1 large banana per crepe
  • Coconut oil to grease the pan
  • 1 tsp vanilla extract



To make the crepes:

  1. Heat your crepe-maker or skillet to medium-high heat.
  2. Mix all of the ingredients (except the garnishes) in a bowl to make the crepe batter.
  3. Grease your pan lightly with coconut oil.
  4. Using a ⅓ cup measuring cup, pour batter onto pan or crepe maker and spread thin.
  5. Cook until the crepe can be easily lifted with a spatula. 
  6. Flip and allow the other side to cook for a few seconds.
  7. Repeat until batter is done.
  8. Fill with banana filling, drizzle with dark chocolate, dust with shredded coconuts and sprinkle with toasted hazelnuts.

Banana filling:

  1. Chop bananas into rounds.
  2. Grease your pan with coconut oil.
  3. Heat the pan to medium heat. Add bananas and vanilla extract. Cook until browned on both sides.


Yields: Twelve 6-inch crepes per recipe

Prep time: 10 mins

Total time: 1 hour

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