I can’t wait to share this decadent, gluten-free crepe recipe with you today! Whether you want a vacation-like brunch option, or a beautiful dessert to feature at your next dinner party, these are the perfect option. The naturally sweet, fresh berries pair so well with the homemade chocolate hazelnut spread. The quinoa crepes add just the right amount of substance while still delicate and crepe-y.
Are Crepes Gluten Free?
Typically, no. But today you're in luck!
Over the years, I’ve found that limiting my intake of gluten helps keep down inflammation in my body. While there are many gluten-free flours on the market, many of them contain gums and fillers that aren’t really healthy options. I discovered the fun and ease of blending quinoa into a crust in my pizza recipe. It wasn’t hard to turn that crust into a lighter, more pliable dough for these gluten-free crepes. Quinoa has a whole host of health benefits too:
- A complete protein-- quinoa contains all 9 essential amino acids, and 8 grams of protein per 1 cup serving
- full of fiber-- 2.8 grams of fiber in 1 cup of quinoa
- loaded with antioxidants-- it also contains multiple antioxidants, causing some to give quinoa the label of a ‘superfood’
- Iron rich-- 16% of the recommended daily intake of iron
- Lowers blood sugar-- according to a study by the US National Library of Medicine, daily consumption of quinoa can aid in lowering blood sugar
I may not be able to claim these gluten-free crepes as a completely balanced meal, yet I love knowing that even my sweet treats are fueling my body and aren’t just ‘empty calories.’ Food can be fun and nourishing at the same time!
Tips for Successful Gluten-Free Crepes
Some people shy away from crepes because they are much more delicate than pancakes, yet I encourage you to give these a try! Here are a few helpful tips to make sure your gluten-free crepes are successful:
- You can totally buy a store bought chocolate hazelnut spread, to cut down on the prep time. I know hazelnuts aren’t always easy to find!
- Check the quinoa packaging to find out if the quinoa is rinsed. Rinsing quinoa takes away that biting flavor, so make sure to rinse before using (or buy pre-rinsed quinoa).
- No special pan needed to make crepes, a well oiled cast iron skillet works great.
- These aren’t ‘fried,’ so no need to use a ton of oil, yet make sure to add a bit of oil in between each new crepe (instead of a lot of oil just at the beginning), so they don’t stick to the pan.
- If savory gluten-free crepes are more your style, omit the coconut sugar and vanilla extract from the crepes, and instead add a bit more salt, and your favorite diced herbs—chives are an excellent addition. Then stuff with a delicious egg, or potato hash.
- Love a whipped topping? Danielle Walker has the best recipe for Coconut Whipped Cream, and it’s perfect for these crepes.
I use quinoa in my crepe recipe. It is a gluten free grain that is hearty + provides a bit more protein to this rich recipe.
My crepes are not a low carb food; yet they contain 100% whole food, plant based ingredients with protein as well as healthy fat. While crepes might not be a daily breakfast, they make a great, healthier option for weekend brunch.
I stacked my crepes up with layers of chocolate hazelnut spread in between each crepe. Feel free to spread the chocolate hazelnut recipe over an individual crepe, then add sliced strawberries and fold the crepe in half. This way might be easier if serving these to a crowd.
Ultimate Gluten-Free CrepesRate this Recipe Print Recipe
For Chocolate Hazelnut Spread:
- 2 cups hazelnuts (toasted and skins removed)
- 2-4 tablespoon coconut sugar
- 2 tablespoon cacao powder
- ¼ teaspoon sea salt
For Quinoa Crepes:
- 1 cup quinoa (rinsed)
- 2 cups almond milk
- 1 tablespoon coconut sugar
- 3 eggs (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- coconut oil (as needed)
- 2 cups chocolate hazelnut spread
- 2 cups fresh berries (any variety)
For Chocolate Hazelnut Spread:
- Place toasted, skinned hazelnuts into a food processor or blender. Pulse/process until hazelnuts are finely chopped.
- Add coconut sugar or other dry sweetener along with the cacao powder and sea salt. Process or blend, stopping periodically to scrape down the sides, until smooth. This could take up to 10 minutes depending on the appliance you're using. If the motor becomes too hot, turn off and cool a few minutes before starting again.
- If desired, the spread can be strained with a fine mesh sieve. Otherwise, transfer spread to an airtight jar or container. It will keep at room temperature for several weeks, or several months if kept refrigerated. Bring spread to room temperature for easier spreading.
For Quinoa Crepes:
- Place dry quinoa into the jar of a high-speed blender or food processor. Blend on high speed until finely ground and powdery (alternatively, use 1 cup of quinoa flour).
- Add almond milk, coconut sugar, eggs, vanilla extract, and salt. Blend again until smooth. The batter may be a tiny bit grainy, but should be fairly smooth. Let sit for 5-10 minutes as the quinoa absorbs the liquid.
- To cook, heat a crepe pan or small non stick skillet (an 8-inch works well) over medium high heat. Add a small amount of coconut oil to the pan and gently tilt to coat. Cook for 1-2 minutes, or until the crepe looks set, then carefully turn using a thin spatula. Cook for another 1-2 minutes, then transfer to a plate to keep warm. Repeat until all the batter has been used. Should yield 9-12 crepes.
- Spread a small amount of chocolate hazelnut spread on the plate to help the crepes stick. Lay down one crepe, and apply the spread again. Add a layer of berries. Repeat until the stack is the desired height.
- Use crepes immediately, or store tightly wrapped in the refrigerator for up to 2 days. To reheat, place in a warm skillet to make them pliable again.
- Some quinoa hasn't been rinsed before packaging. Check the package to be sure. If quinoa is not pre-rinsed, place quinoa in a fine-mesh sieve and wash under cool water. Allow as much water as possible to drain off by setting sieve over a large measuring cup or bowl for 15-20 minutes. Then proceed with the recipe.
- If using raw hazelnuts, definitely toast them before making the spread. Preheat oven to 375° F. Arrange raw hazelnuts in a single layer on a rimmed baking sheet. Toast hazelnuts 10-12 minutes, giving a shake/roll to the nuts midway through. Remove from oven and allow them to cool for a few minutes. Transfer hazelnuts to a clean dish towel, form a "pouch" with the towel, and rub the hazelnuts together to remove paper skins. Continue until the skins are mostly removed.
- You can also use store-bought chocolate hazelnut spread for the crepes.
- Swap cacao powder for unsweetened cocoa powder.
More Breakfast Recipes
If you loved this plant based recipe then I've got some more for you to try!