Name: Gluten-Free Crepes with Chocolate Hazelnut Spread
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 cup cold water; 2 Tbsp. Sproud Plant-Based Milk (cold); 3 Tbsp. + 1/2 tsp. Nutiva Organic Coconut Sugar; 2 eggs; 2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor; 1-1/2 cups King Arthur Gluten-Free Flour; 1/2 tsp. baking soda; 3/4 tsp. vanilla extract; 1/4 tsp. Bob’s Red Mill Flaxseed Meal; 1/4 cup Windy City Organics Dastony Hazelnut Butter; 1 tsp. SunButter Organic Sunflower Seed Butter; 1 Bar HU Hazelnut Butter Dark Chocolate; 1/4 cup raw hazelnuts (chopped); Vegan butter (optional); Fresh blueberries (optional); Maple syrup (optional)

Though they might look fancy, these picturesque treats are deceptively easy. Delicate gluten-free pancakes (which are infinitely adaptable on their own) are loaded with a rich and creamy homemade chocolate-hazelnut spread for a just-as-indulgent, yet better-for-you treat that can be enjoyed as breakfast or dessert. Top them with raw or toasted hazelnuts, fresh fruit or whatever else your heart desires.

Three Crepes Folded into Triangles and Filled with Chocolate Sauce on White Plate Garnished with Hazelnuts | Vitacost Blog

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Gluten-Free Crepes with Chocolate Hazelnut Spread

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 9

Calories 180 kcal

Author Liana Werner-Gray

Ingredients

Crepes

1 cup cold water
2 Tbsp. Sproud Plant-Based Milk cold
3 Tbsp. + 1/2 tsp. Nutiva Organic Coconut Sugar
2 eggs
2 Tbsp. Nutiva Organic Coconut Oil with Buttery Flavor
1-1/2 cups King Arthur Gluten-Free Flour
1/2 tsp. baking soda
3/4 tsp. vanilla extract
1/4 tsp. Bob’s Red Mill Flaxseed Meal

Chocolate hazelnut spread

1/4 cup Windy City Organics Dastony Hazelnut Butter
1 tsp. SunButter Organic Sunflower Seed Butter
1 Bar HU Hazelnut Butter Dark Chocolate

Toppings

1/4 cup raw hazelnuts chopped
Vegan butter optional
Fresh blueberries optional
Maple syrup optional

Instructions

In large bowl, whisk together crepe ingredients until all lumps dissolve. Let sit 15 minutes at room temperature to thicken.
Meanwhile, mix together hazelnut butter and sunflower seed butter. Over low heat, melt chocolate bar; stir into hazelnut butter mixture. Set aside.
Heat frying pan over high heat. Once hot, add melted vegan butter.
Pour 1/4 cup batter into pan and roll pan from side to side to cover bottom evenly with thin layer. Cook a couple minutes, until bubbles appear. Flip and continue cooking another minute.
Spread hazelnut butter on 1/4 corner of each crepe. Fold each crepe over to create a triangle stack. Sprinkle hazelnuts over top.

Recipe Notes

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Nutrition Facts

Gluten-Free Crepes with Chocolate Hazelnut Spread

Amount Per Serving

Calories 180 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 5g25%

Cholesterol 36mg12%

Sodium 104mg4%

Potassium 36mg1%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 6g7%

Protein 4g8%

Vitamin A 60IU1%

Vitamin C 1mg1%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.