Paleo Nutella Crepes
Indulge in guilt-free decadence with these Paleo Nutella Crepes, a naturally gluten-free, dairy-free, and refined sugar-free treat that’s perfect for a wholesome breakfast or dessert. These delicate crepes are made with a simple batter of almond milk, tapioca flour, coconut flour, eggs, and vanilla, creating a soft yet pliable texture ideal for rolling or folding. The star of the dish is the homemade Paleo Nutella—a rich, velvety spread crafted from roasted hazelnuts, cocoa powder, honey, and a touch of coconut oil, delivering all the chocolatey goodness you love without the additives. Quick to prepare in just under an hour, this recipe is a healthy twist on classic crepes. Serve them warm, generously slathered with the hazelnut spread, and enjoy a crowd-pleasing treat that’s sure to delight both paleo and Nutella lovers alike!
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Recipe Information
Ingredients
- 1 cup almond milk
- 3 eggs
- 1 cup tapioca flour
- 2 tablespoons coconut flour
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup hazelnuts
- 3 tablespoons cocoa powder
- 1 tablespoon honey
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 pinch pinch of sea salt
Instructions
Start by preparing the Paleo Nutella. Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for about 10 minutes, or until the skins start to crack.
Once roasted, place the hazelnuts in a kitchen towel and rub them vigorously to remove the skins.
In a food processor, blend the peeled hazelnuts until they form a smooth butter. This may take about 5 to 10 minutes, and you may need to stop periodically to scrape down the sides.
Add the cocoa powder, honey, coconut oil, vanilla extract, and sea salt to the hazelnut butter. Process until everything is combined and smooth. Set aside.
For the crepe batter, whisk together the almond milk, eggs, tapioca flour, coconut flour, melted coconut oil, and vanilla extract in a large mixing bowl until smooth.
Heat a nonstick skillet over medium heat and lightly grease with coconut oil.
Pour about 1/4 cup of the crepe batter into the skillet. Tilt the skillet in a circular motion to allow the batter to spread out evenly.
Cook the crepe for about 2 minutes or until the edges lift slightly. Flip and cook for another 1 minute on the other side.
Remove the crepe from the skillet and keep warm. Repeat the process with the remaining batter.
To serve, spread a layer of Paleo Nutella over each crepe, then fold or roll as desired. Enjoy warm!
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 186.7 g | 68% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 46.2 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 719 mg | 55% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 654 mg | 14% | |
*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.
