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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 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.
This recipe was originally published on my Vitacost blog. Check out more recipes here.
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