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.
Place toasted hazelnuts into a food processor or blender. Pulse/process until hazelnuts are finely chopped.
Add remaining spread ingredients and 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.
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 blender or food processor. Blend on high speed until finely ground and powdery.
Add remaining crepe ingredients. 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 flip over 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.
Eat 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.
Notes
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.
Not a fan of chocolate? No problem! Use my strawberry chia jam as a filling.