For your next special event, try a platter of chocolate crepe bites. Topped with dazzling pomegranate gems, these bite-sized delights look like packages and are reminsicent of petit-fours.
I love crêpes. And I think petit fours are adorable, but they are nigh impossible to make at home. My mother and I tried making petit fours once, for a birthday party of mine. We “nailed it,” in the Pinterest fail sense. These crêpe bites are so much simpler, and almost foolproof by comparison. Also, no gloppy pink frosting will haunt your memories.
The chocolate crêpe part of this recipe is actually healthy enough to count as paleo-friendly. The chocolate ganache and white chocolate ganache, not so much, since the chocolate chips contain sugar. But you can find healthy white chocolate and low-carb chocolate chocolate chip recipes to swap in if you want a zero guilt treat.
If you like variety, as I do, you can mix and match your crêpes and toppings. You can see that I used both chocolate crêpes and lighter non-chocolate crêpes, and alternated between chocolate and white chocolate toppings. My favorite version taste-wise was the non-chocolate crêpe with white chocolate topping. I used my dairy-free recipe for Sunshine Crêpes for the lighter crepes, but you can also go gluten-free and make buckwheat crêpes, which are darker in color.
If you have guests who are sensitive to gluten, you might want to label and separate the crêpe bites. I’m excited to serve these to friends! I have in mind to invite a new friend over this month who is on a low-carb, grain-free diet. So I plan to have crêpe bites on the menu when she comes!
Bonus: A New Opportunity for You and Me with Skillshare
This month I also have a chance to invite you into my kitchen too! I’ve developed my first video class, and you can see the steps I use to create tortillas from scratch (along with my “vintage” kitchen). I’m running a giveaway to celebrate launching my first class, which you can find on my Facebook page here!
Since I don’t run this blog for profit, teaching online offers a new way for me to share my skills and be compensated for the time I invest. I would love to get my first class off to a good start and have at least 25 students enroll this month.
Also, if you become a premium member of the Skillshare site using my referral link, I get a bonus. For the first three months, the cost is only 99 cents, and you get access to hundreds of creative classes, like watercolor art, graphic design, and more. Thanks so much for your support and interest!
Ingredients:
- 1/3 cup coconut milk
- 2 Tablespoons coconut flour*
- 2 Tablespoons cocoa powder
- 1 Tablespoon tapioca flour
- 1/8 teaspoons sea salt
- 2 Tablespoons coconut oil
- 1 Tablespoon honey or other sweetener
- 1/2 teaspoon pure vanilla extract
- 3 eggs
- 1/4 cup fruit spread, jam, or fruit preserves (I used strawberry fruit spread)
- 4 oz. (113 g) or 2/3 cup chocolate chips, white chocolate**, or semi-sweet baking chocolate
- 1/2 cup fresh pomegranate arils
*Do not substitute any other flour in this recipe. You may use another crêpe recipe, such as my Roses in the Snow Crêpe Rolls or Buckwheat Crêpes, if coconut flour is not available.
**If you need to strictly avoid dairy, look for vegan or dairy-free chocolate.
Directions:
- In a medium mixing bowl, whisk together milk, coconut flour, cocoa, tapioca flour, and salt. Stir in coconut oil until blended, and then add eggs. Stir or whisk until smooth. If lumps remain, you can blitz the batter in a blender for a minute to make it smoother.
- Preheat a flat, 9-inch (23 cm) round saucepan or skillet for at least 1 minute over medium heat. Grease lightly with coconut oil, spreading the oil evenly with a spatula or turner.
- Use a ladle or measuring cup with a spout to pour about 1/4 cup batter into the heated skillet. Quickly tilt and swirl the pan to spread the batter and create a thin, round crêpe. When the batter is cooked through (no longer wet), flip and cook the other side until golden spots appear. Each side should take about 1 minute to cook.
- Transfer cooked crêpe to a platter and cover to keep soft. Lightly grease skillet before making the next crêpe. Cover with a lid or waxed paper to keep them moist and flexible.
- Spread a layer of fruit sauce onto one or two crêpe and roll up. Use a sharp knife to gently cut crêpes into evenly spaced round rolls.
- To make the ganache topping, melt chocolate gently using a double boiler or microwave.
- Spread a layer white or dark ganache on each of the cut rolls, swirl side up. Top with pomegranate arils. Let ganache prior before serving. Crepe bites may be covered and stored in the refrigerator for up to two days.
I’m sharing this at Allergy Free Thursday and here.
Swirls and Spice 
These are so pretty! Love that you made crepe bites instead! The pomegranate makes them so festive and perfect for the holidays
Thanks, Kelly! I think it would be neat to stack the crepe bites into a tree formation too. I’ll try that next time. 🙂
These look amazing and so different! I’ve never attempted petit fours and now I know I never will, haha! love all the flavor combos!
Thanks, Karen! Yes, you have been warned.
What a great idea! I love that you’ve made them gluten- and dairy-free! These would make a beautiful party food.
Thanks, Cathy! I really did like them with coconut flour. It’s nice to have an option to share with my grain free friends. 🙂
These are so cute! What a delightful, easy treat! And those tortillas look amazing. You’re so brave to start a skillshare class, it looks excellent!
Thanks, Cristina! I just can’t get enough crepes!❤️
Absolutely stunning! And cute too! Love little bites! – Kat
Thanks, Kat. There’s always room for crepes I say!
Crepe bites! I’ve never heard of these and I’m so intrigued now. Throw chocolate and pomegranate on anything and I’m there. 🙂 Great recipe!
Thanks, Cassie! Crepes are one of my favorite foods, so it was fun to dress them up for the holidays!