More than a diet book, Dr. Gott's No Flour, No Sugar Diet, is a guide to sensible eating that has helped thousands achieve and maintain their desired weight. No flour, no sugar – that's it. Dr. Gott's on to something, because bread and sugar cravings are huge problems for people trying to lose weight.
If you’re looking for how to make crepes without flour, this book is for you! That’s because it has a recipe for No Flour, No Sugar Crepes with Strawberries & Chocolate Sauce.
This easy crepes recipe would work for folks who are on gluten free and paleo diets (with a few easy substitutions), too. (Dr. Gott also has a cookbook you should check out – Dr. Gott's No Flour, No Sugar Cookbook.)
This crepes without flour recipe is easy to make, and it’s incredibly versatile, too. You can fill the gluten free crepes with ham and cheese, peaches and yogurt, or sautéed mushrooms and other vegetables. Experiment with different fillings and try them for breakfast, lunch, dinner, or dessert.
The combination of strawberries and chocolate make it a classic romantic dish for Valentine’s Day or something you’d serve mom in bed for Mother’s Day. You might want to keep this healthy crepe recipe in your cooking repertoire just for special events.
Dressing up the No Flour, No Sugar Crepes
Speaking of special events, if you’re serving No Flour, No Sugar Crepes with Strawberries & Chocolate Sauce for a particular someone, spend the time to make your no flour, no sugar crepes as beautiful as possible.
You can also sprinkle monk fruit powder or Swerve Confectioners Sugar over the crepes as shown in the pictures like you would with regular powdered sugar. Since both monk fruit and Swerve are natural no calorie sweeteners, it’s OK to indulge your sweet tooth a bit.
Or you can leave the chocolate and sugar off the outside. Instead, smear some chocolate inside the crepe, and then fold over. Still as yummy, but no pressure to be Super Chef.
Finally, leave a few sliced and whole strawberries to place in the folds of the crepes on the side of the plate as a garnish. Do this recipe for crepes up like they would in a five star restaurant! Your loved one will appreciate it so much.
This Mama’s Tips for making No Flour, No Sugar Crepes
- Using low-fat evaporated milk significantly cuts calories while still delivering creamy sweetness.
- If you’re dairy free or on the lookout for a paleo crepes recipe, use unsweetened coconut milk instead of evaporated milk.
- I like both stevia powder and monk fruit powder in my cooking. However, I find that stevia gets very bitter when mixed with chocolate, so I avoid using it when I cook with chocolate. You can also use Splenda or Equal in this no sugar crepe recipe if you’re comfortable using either of those no calorie sweeteners.
- If you love crepes, invest in a 10-inch crepe pan. It’s totally worth it! Otherwise, a good 10-inch non-stick skillet is just fine.
- A little scared of cooking up a batch of crepes? The Frugal Chef does a terrific video on how to cook up a crepe starting at the 3:20 minute mark. Remember, practice helps. And you can eat any mistakes! They just won’t be as pretty.
- You can also use the chocolate sauce on poached pears or as a dip for fresh fruit. Remember that baking chocolate is high in fat, which means it still packs a fairly hefty calorie punch. So use this sauce sparingly.
Dr. Gott's No Flour, No Sugar(TM) CookbookCuisinart 623-24 Chef's Classic Nonstick Hard-Anodized 10-Inch Crepe PanElizabeth Karmel's Saucy 16-Ounce Squeeze Bottles with Decorator Tips, Set of 2Swerve Sweetener, Bakers Bundle, 12 Ounce Granular & Confectioners
No Flour, No Sugar Crepes with Strawberries & Chocolate Sauce
For the crepes:
- 2 large eggs
- 3/4 cup low fat milk
- 6 tablespoons arrowroot powder (not arrowroot flour)
- 1 teaspoon baking powder
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
- Canola cooking spray
For the dark chocolate sauce and strawberries:
- 1/2 cup evaporated milk
- 1/2 cup monk fruit
- 1 teaspoon vanilla extract
- 3 ounces unsweetened baking chocolate, roughly chopped
- 1 pint fresh, ripe strawberries, stemmed and sliced
For the crepes:
- In a large bowl, beat eggs with an electric mixer until pale yellow and fluffy, about 2 minutes. Mix in milk, arrowroot, oil, baking powder, and salt.
- Spray a nonstick 9- or 10-inch skillet with vegetable oil spray and heat over medium-low heat. Add about 2 tablespoons of the mixture to the hot pan and tilt pan so the mixture is evenly spread over the bottom. Cook until bottom is lightly browned, about 2 minutes, then carefully lift crepe and turn over. Cook until second side is lightly browned, about 2 minutes more.
- Remove from pan and place between layers of parchment paper. Continue until all the batter has been used.
For the dark chocolate sauce:
- Place chocolate in a non-reactive bowl. Place milk and monk fruit sweetener in a small saucepan over medium-high heat and heat until hot to the touch but not boiling.
- Pour hot milk over chocolate in bowl, add vanilla extract, and let sit a few minutes until chocolate has softened.
- Stir until chocolate has melted completely.
- Serve sauce immediately. Or cover and refrigerate up to one week. To serve, heat in microwave just until hot and liquid.
To serve the crepes with strawberries and dark chocolate sauce:
- Divide strawberries evenly among the crepes, arranging them down the middle of the crepes, and roll the crepes up around them.
- Drizzle about 2 tablespoons of chocolate sauce decoratively over each rolled-up crepe. Serve immediately.
- Serving size: 1 to 2 crepes
Originally published on February 7, 2007. A copy of Dr. Gott’s book was provided for review. All opinions are my own. Recipe used with permission. Updated with new pictures and information.
Photo credit: Adobe Stock