Crepes are a little weekend treat in our family. I love experimenting with different flavours and combinations but when it comes to chocolate, always count me in!


These crepes are extremely easy to make – just put all the ingredients in a blender, whizz it all up for a few seconds and the batter is ready. I added unsweetened chocolate protein to the batter, which makes these crepes a perfect post-workout breakfast.



When it comes to toppings, I love serving mine with a drizzle of carob syrup and berries or a dollop of nut butter. I must confess though, I do miss not having my favourite maple syrup (it’s not candida friendly, hence I’m staying away from it) but at least there are some great alternatives.




Healthfully yours,


Tania x


Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Servings: 6 crepes
Author: Fit Foodie Nutter Tania Pilcher
  • 1/2 cup buckwheat flour
  • 1 tbsp unsweetened chocolate protein
  • 1 tbsp carob powder
  • 1/4 tsp gluten free baking powder
  • 1/4 tsp baking soda
  • 2 x 1/4 cup nut milk
  • 2 x 1/4 cup water
  • 1 egg (replace with flax egg for vegan option)
  • 1 tsp xylitol (add more if needed)
  • 1/2 tsp coconut oil for frying
  1. 1. Place all ingredients in a food processor and blend for a few seconds until everything is well combined.

  2. 2. Heat 1/2 tsp of coconut oil in a pan over medium heat. Pour the batter and swirl it round the pan. Cook for a couple of minutes on each side.   

  3. 3. Serve with your favourite toppings.

  4. Suitable for: candida stage 2 and beyond, gluten free, dairy free, yeast free, sugar free.

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