Low Sodium Nutella Crepe
Elevate your breakfast or dessert game with this irresistible Low Sodium Nutella Crepe recipe—perfect for indulging without compromising on health. Featuring delicate, chocolate-kissed crepes and a homemade Nutella-like spread crafted from toasted hazelnuts, no-salt-added dark chocolate, honey, and coconut oil, this recipe beautifully balances rich, nutty flavors with lower sodium content. The crepes are crafted using unsweetened cocoa powder and low-fat milk, making them light, yet decadently satisfying. Ready in just 45 minutes and serving up to four, these crepes are ideal for a cozy brunch or special treat. Fold, roll, and serve warm for an elegant finish that’s truly unforgettable! Keywords: low sodium crepe, Nutella crepe recipe, homemade Nutella, healthy dessert, chocolate hazelnut spread.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 3 tablespoons Unsweetened cocoa powder
- 2 tablespoons Granulated sugar
- 1.5 cups Low-fat milk
- 1 Large egg
- 2 tablespoons Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Hazelnuts
- 1 cup Dark chocolate chips, no salt added
- 2 tablespoons Honey
- 2 tablespoons Coconut oil
- 0.5 cup Milk, no salt added
Instructions
Begin by preparing the low sodium Nutella-like spread. Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 10-12 minutes, or until the skins are dark in color and the nuts are fragrant.
Remove the hazelnuts from the oven and allow them to cool. Once cooled, place them in a clean cloth or paper towel and rub them together to remove as much of the skin as possible.
Place the peeled hazelnuts into a food processor and process until you obtain a smooth, butter-like consistency, stopping occasionally to scrape down the sides.
Melt the chocolate chips using a double boiler or microwave. If using the microwave, heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
Add the melted chocolate, honey, coconut oil, and milk to the hazelnut butter in the food processor. Blend again until all ingredients are well combined and the spread is smooth. Set aside.
To make the crepes, whisk together the flour, cocoa powder, and sugar in a medium bowl.
In another bowl, combine the milk, egg, melted butter, and vanilla extract. Gradually whisk the dry ingredients into the wet ingredients until the mixture is smooth and lump-free.
Heat a non-stick pan or crepe pan over medium heat. Once hot, lightly grease the pan with a small amount of butter or oil.
Pour about 1/4 cup of the crepe batter into the pan and immediately swirl it around to cover the bottom of the pan evenly in a thin layer.
Cook the crepe for 1-2 minutes or until the edges begin to lift from the pan and the underside is golden brown. Flip the crepe and cook for an additional minute on the other side.
Transfer the cooked crepe to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining batter, regreasing the pan as necessary.
To assemble, spread each crepe with a tablespoon or more of the homemade Nutella-like spread. Fold the crepe into quarters or roll it up.
Serve immediately, and enjoy your low sodium Nutella crepes!
Nutrition Facts
Calories |
3457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.6 g | 284% | |
| Saturated Fat | 90.8 g | 454% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 337.0 g | 123% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 184.2 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 1014 mg | 78% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 1944 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
