Get ready to experience the best gluten-free crepe recipe. The nutty, earthy taste of the quinoa marries well with the homemade chocolate hazelnut spread (hello, healthy nutella!), and fresh fruit. Feel free to use pre-made chocolate hazelnut spread from the store to save time.
- 2 cups of Chocolate Hazelnut spread (or Nutella)
- 9–12 Homemade Quinoa Crepes
- 2 cups fresh berries, any variety
For Chocolate Hazelnut Spread (makes 2 cups):
Feel free to swap for Nutella or another chocolate hazelnut spread to save time.
- 2 cups hazelnuts, toasted and skins removed*
- 2–4 tbsp coconut sugar
- 2 tbsp cacao powder
- 1/4 tsp sea salt
For Quinoa Crepes:
- 1 cup dry quinoa**
- 2 cups almond milk
- 1 tbsp coconut sugar
- 3 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- Coconut oil or other high-heat cooking oil
- 1 cup fresh strawberries or other berries
1. Make the chocolate hazelnut spread and quinoa crepes according to directions below.
2. 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.
3. Serve immediately.
Homemade Chocolate Hazelnut Spread:
1. Place toasted, skinned hazelnuts into the bowl of a food processor or jar of a high-speed blender. Pulse until hazelnuts are finely chopped.
2. 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 and creamy. Depending on the food processor or blender, this could take up to 10 minutes. If motor becomes too hot, turn off and allow to cool, then blend or process again.
3. If desired, the spread can be strained with a fine mesh sieve. Otherwise, transfer spread to an airtight container or jar. It will keep at room temperature for several weeks, or several months if refrigerated. Bring spread to room temperature for easier spreading.
For Quinoa Crepes:
1. 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).
2. 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.
3. 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 allow the oil to cover the surface of the pan. 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.
4. 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.
*If using raw hazelnuts, toast before making the spread. Preheat oven to 375 degrees F. Arrange raw hazelnuts in a single layer on a rimmed baking sheet. Toast hazelnuts for 10-12 minutes, giving a shake/roll to the nuts halfway through baking. Remove from oven and let 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 papery skins. Continue until most of the skins are removed (it’s okay if a few skins are left on).
**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.
Keywords: gluten free crepes, healthy crepe recipe