Chocolate Crepes with Lemon Cream Sauce

I love crepes and I love chocolate, so I thought I may as well put them together...it worked amazingly well.  It's basically my regular crepe recipe with a few modifications. I also had a couple of lemons that needed to be used up and whipped up this sauce...this sauce is incredible.  I think it would go great with my lemon poppy seed pancakes, too.

 Chocolate Crepes
1 cup all purpose gluten free flour blend
1/2 cup cocoa
1/2 cup powdered sugar
3 eggs
3/4 cup dairy-free milk
3/4 cup water
1/4 teaspoon salt
3 tablespoons dairy-free margarine, melted

Directions
1. In a large mixing bowl, whisk together the flour, cocoa, and sugar.  Add the eggs.  Gradually add in the milk and water, stirring to combine.  Add the salt and margarine, beat until smooth.

2. Heat a lightly buttered (with dairy-free margarine) 10-12" frying pan over medium high heat.  Pour or scoop the batter into the pan, using just under 1/2 cup or so for each crepe.  Tilt the pan in a circular motion so that the batter coats the surface evenly.

3. Cook the crepe for about 2 minutes or until the bottom is light brown.  Loosen with a spatula, flip and cook the other side.  Serve hot.  This makes about 10-12 crepes.

Lemon Cream Sauce
1/2 cup sugar
2 tablespoons all purpose gluten free flour blend
1/4 teaspoon salt
1 cup dairy-free milk
2 tablespoons lemon juice
1 tablespoon lemon zest

Directions
1. In a saucepan, stir together sugar, flour, and salt.

2. Slowly whisk in the milk and lemon juice and cook over medium-high heat, stirring constantly, until thickened.

3. Stir in lemon zest and serve warm or cold over crepes or any dessert or pancakes.

This post is featured on Allergy Friendly Friday, Slightly Indulgent Tuesday, Allergy-Free Wednesday, and Gluten Free Wednesday.