Gluten-Free Crepes with Chocolate Hazelnut Spread
Total time: 30 minutes
Serves: 9
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 a large bowl, whisk together crepe ingredients until smooth and all lumps dissolve. Let sit for 15 minutes at room temperature to thicken.
- Meanwhile, mix hazelnut butter and sunflower seed butter. Over low heat, melt the chocolate bar and stir it into the nut butter mixture. Set aside.
- Heat a frying pan over high heat. Once hot, add melted vegan butter.
- Pour 1/4 cup batter into the pan and roll the pan from side to side to evenly cover the bottom with a thin layer. Cook for a couple of minutes until bubbles appear. Flip and cook for another minute.
- Spread chocolate hazelnut butter on one-quarter of each crepe. Fold each crepe into a triangle. Sprinkle chopped hazelnuts on top and add optional toppings as desired.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
