Grain-free crepes with chocolate hazelnut butter
Sep 03, 2018
If you have a sweet tooth, then you’re going to love these grain-free crepes with chocolate hazelnut butter! My good friend Lauren over at Crazy for Yuca is the creator of these delicious treats, and she’s sharing her recipe!
The crepes are made with tapioca and cassava flours, so they’re naturally gluten-free, grain-free and Paleo-friendly. Cheers to that!!
The chocolate hazelnut butter is similar to Nutella but WAY better and healthier. It’s free of dairy, refined sugar, soy, and processed inflammatory oils. Thank you Lauren!
Check out the recipe below and give it try. And be sure to explore other yuca-inspired recipes on Lauren’s blog
Servings: 6 8 inch crepes
- 1/2 cup tapioca flour – (I use Bob’s Red Mill)
- 2 Tbsp Otto’s Cassava Flour
- 4 eggs
- 2 Tbsp coconut oil – melted
- 1/2 tsp pure vanilla extract (Omit if using a savory filling)
- 2 Tbsp almond milk (Cow’s milk can be used if a dairy option is preferred.)
- 1/4 tsp pink Himalayan salt (While any salt can be used, I use pink Himalayan salt because of its high mineral content.)
Chocolate Hazelnut Butter
- 16 oz bag raw hazelnuts (about 3 cups) Dry roasted hazelnuts can also be used. (If using dry roasted hazelnuts, skip roasting and skin removing steps below.)
- 2 tablespoons organic cacao powder (Cocoa powder could also be used, but it’s not as pure, or rich in fiber, antioxidants and other nutrients. Both are healthy, delicious options.)
- 1 teaspoon pure vanilla extract
- Sweetener Options: – 1/4 cup organic coconut sugar or 1/8 teaspoon PureMonk – for sugar-free option. (100% organic monk fruit sweetener contains zero calories and has no affect on blood sugar.)
- pinch of pink Himalayan salt (Any salt can be used, but I prefer pink Himalayan because of its high mineral content.)
- If using raw hazelnuts, preheat oven to 400 degrees. Raw hazelnuts must first be roasted, after which skins can be easily removed. If dry roasted hazelnuts are being used, skip to step 4.
- Spread raw hazelnuts on a cookie sheet. Bake for 10-12 minutes until nuts start to brown and skins loosen. Allow to cool.
- Place cooled, roasted hazelnuts on a clean dish towel, and gather ends together to create a sealed “bag.” Rub and roll nuts and towel together to remove nut skins. The more that get removed, the creamier the texture of the hazelnut butter, but it’s unnecessary (and nearly impossible) to remove 100% of skins.
- Place roasted, skinned hazelnuts in a food processor (I use a Vitamix, but any food processor can be used.) Process nuts for about 5 minutes, until they become the consistency of nut butter. It may be necessary to stop every minute or 2 to scrape nut butter off the sides so everything blends together.
- Add cacao powder, sweetener, vanilla, and salt, and continue blending for another minute until fully combined and smooth.
- Have fun drizzling, dipping, and spreading your Chocolate Hazelnut Butter on anything desired!
- You can store in a sealed glass container in the fridge for up to 2 weeks (although it rarely lasts that long!)
Comment below if you’re gonna make this recipe! 🙂
Lauren Altchiler Ph.D is a gluten and dairy-free, “real food” blogger and Clinical Psychologist. She is a strong proponent of gut health and managing stress for the maintenance of both physical and mental well-being. Lauren has learned many things along her 6 year journey since starting to apply diet and lifestyle changes to reverse her own Hashimotos and pre-diabetes. She shares healthy recipes, lifestyle tips, restaurant and product reviews, as well as how to incorporate yuca (a.k.a cassava) into a gluten-free diet in order to alleviate any sense of deprivation. Did you know that yuca can do almost anything wheat can do, without the negatives associated with inflammatory grains? Check out @CrazyForYuca and CrazyForYuca.com and discover the wonders of yuca for yourself!