Chocolate Hazelnut Coconut Flour Crepes RecipeFebruary 3rd, 2017
Crepes require a little more finesse to make than foolproof flapjacks, but the payoff is worth it. The lighter texture and more delicate flavor is the ideal blank canvas for taking your topping game from afterthought to art form.
Here, we went with juicy strawberries, crunchy cacao nibs, and a decadent hazelnut spread that’s organic and contains less sugar than the leading brand. The crepes, made with gluten-free coconut flour and coconut milk, are a little more resilient than most, but they do take some getting used to. Don’t be discouraged if the first few tear as you flip them—you’ll get your technique down and the rest will be perfect!
Chocolate Hazelnut Coconut Flour Crepes Recipe
Yield: 6-7 crepes
Active Time: 40 minutes
Total Time: 1 hour and 10 minutes
For the crepes
1/2 cup coconut milk (unsweetened)
2 large eggs, room temperature
2 tablespoons Nutiva Coconut Flour
1 tablespoon Nutiva Coconut Oil, melted (plus additional for skillet)
1/4 teaspoon cinnamon
1/4 teaspoon maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon of sea salt
Make the crepes
Add coconut milk, eggs, coconut flour, coconut oil, cinnamon, maple syrup, vanilla extract, and sea salt to a blender and blend until smooth. Let rest for at least 30 minutes, or up to overnight.
Heat a small nonstick skillet (we recommend an 8-inch pan) over medium-low heat, and brush with coconut oil. Pour 3 tablespoons batter (or more, if using a larger than an 8-inch) into pan, swirling to coat the bottom evenly. Let cook until the edges begin to release and the center begins to bubble, about 4 minutes. Using a heatproof rubber spatula, loosen the edges and gently flip. Cook for another 30 to 45 seconds. Transfer to a plate and cover. Repeat with remaining batter, adding additional oil to pan as needed.
Add the topping
Spread each crepe with Nutiva Classic Hazelnut Spread. Garnish with chopped strawberries, hemp seeds, cacao nibs, and toasted coconut flakes. Serve immediately.
Recipe credit: Courtney Knapp
Photo credit: Paul Delmont