Don’t let that leftover cranberry sauce go to waste. These chocolate cranberry crepes are an inventive way to use up holiday leftovers. The crepes are vegan, gluten free, and contain no refined sugar.

Gluten Free Chocolate Cranberry Crepes with Leftover Cranberry Sauce

If you’ve got a big pile of leftovers in your fridge and are looking for a creative way to use them up, crepes are the answer. For these crepes, I stuffed them with leftover cranberry sauce and banana, along with a chocolate and maple cashew sauce. You can, however fill them with anything in your fridge. I’m more of a fan of savory crepes, and these crepes work well both ways.

If you don’t have a crepe pan and a rake, no worries, I don’t either. Those are handy tools to have, but these can be made in a regular ol’ non-stick pan with excellent results. Instead of a rake, I smooth it out with the back of the measuring cup I use to ladle it into the pan. An offset spatula will do the trick as well. You can also tilt the pan in different directions until it reaches the sides of the pan.

Gluten Free Chocolate Cranberry Crepes with Leftover Cranberry Sauce

The maple cashew cream really makes this dish. The richness of the nuts and sweetness of the maple syrup really balance out the tart berries. It’s an element I wouldn’t omit, but, if you happen to be allergic, or don’t like cashews, coconut whipped cream or ice cream is a great substitution.

Gluten Free Chocolate Cranberry Crepes with Leftover Cranberry Sauce

These crepes are becoming a regular part of my meal rotation, and the best part is you can prepare the batter at night and keep it in the fridge until morning. That way, less work to do when you wake up and the sooner you get to eat breakfast.

Chocolate Cranberry Crepes with Leftover Cranberry Sauce
Serves 2
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Crepes
  1. ½ cup Buckwheat Flour
  2. ½ cup Sorghum Flour
  3. ⅓ cup Coconut Sugar
  4. ¼ cup Tapioca Starch
  5. ¼ tsp Sea Salt
  6. ⅛ tsp Guar Gum
  7. ½ cup +1/8 cup Water
  8. ⅓ cup Sunflower Oil
  9. ⅓ cup Coconut Milk (or milk of choice)
  10. 1 tsp Pure Vanilla Extract
Maple Cashew Cream
  1. ¼ cup Raw Cashew Butter
  2. ⅛ cup Water
  3. 1 Tbsp Maple Syrup
  4. ¼ tsp Pure Vanilla Extract
Chocolate Sauce
  1. ⅛ cup Cocoa Powder
  2. ⅛ cup Maple Syrup
  3. 1 Tbsp Water

  4. Maple Cranberry Sauce
  5. 1 Banana
Instructions
  1. For the Sauces: In a small blender, combine all cashew cream ingredients and blend until smooth. (Can also use an immersion blender or whisk in a bowl.) Pour cream into a dish and set aside. Add the chocolate ingredients (no need to clean blender) and blend until smooth.
  2. For the Crepes: Whisk dry ingredients together in a bowl. Add remaining ingredients and stir until combined. Heat a non-stick skillet over medium high heat. Brush with oil. Once hot, pour ¼ cup of batter into the pan and smooth out in a circular motion with the back of the measuring cup or a spatula. You can tilt the pan side to side to spread it out, but depending on the pan, it may not be that fluid in the pan. Cook for 20-30 seconds until it starts to brown, then flip and cook another 20-30 seconds. Transfer to plate and continue cooking crepes until batter is gone.
  3. Assembly:Spoon about a tbsp of cranberry sauce onto each crepe, and a few slices of banana. Pour chocolate sauce and cashew cream on top and roll or fold your crepe. Drizzle with more sauce if desired. Add chopped nuts, whipped cream, or any desired toppings and enjoy.
Notes
  1. Since all cranberry sauces are different, you may need to adjust sweetness levels to suit your palate. I like the subtle tartness of the berries, so I go easy on the amount of cranberry sauce.
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Gluten Free Chocolate Cranberry Crepes with Leftover Cranberry Sauce #vegan #glutenfree #recipe

9 thoughts on “Chocolate Cranberry Crepes with Leftover Cranberry Sauce”

  1. Ah ah, that’s me “the sooner you get to eat breakfast”. Loreto knows that I have a very limited time frame to have breakfast, so for me that’s a good tip. I love your crèpes, love the tartness of the cranberries and the way it gets balanced out by the cashew cream (yum!) and the banana. Not forgetting the drizzle of chocolate sauce (yum yum!!).

  2. What a great way to reenergize leftover cranberry sauce. Love the creativity — and the crepes look to die for! Your maple cashew creme sounds divine. Thanks so much for sharing and happy new year!

  3. You know how people always say.. #drooling.. well I’m literally drooling. My mouth literally got watery just looking at the pictures and reading the post. Printing, pinning, sharing, ect! haha Might try it out this weekend! Will tag ya!

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