Gluten-free, Grain-free, and Dairy-free Crepes with Homemade “Nutella” by Chef Martina Russial

Holistic Chef Program Instructor Martina Russial shows us how to make the perfect breakfast, brunch, lunch or dinner treat; Crepes with Homemade “Nutella”!  

Crepes are a wonderfully versatile food that you can fill with just about anything you and your imagination can cook up!

These crepes are not only delicious, they are also glutenfree, grain-free and dairy free, so they fit into a number of meals plans and diets.

Join Chef Martina on Wednesday, September 25 for a live cooking demo to learn how to make these crepes and homemade Nutella for an indulgent and lower sugar treat!

The Versatility and Simplicity of a Crepe

Craving a delicious wrap that you can fill with any number of ingredients and eat at any time of the day? It’s hard to find something that beats the versatility and simplicity of a good crepe!

Originating in France around the Brittany region, crepes were often made with buckwheat flour and were filled with more savory and hearty fillings. Things like cheeses, smoked fish and meats, mushrooms, and hearty greens pair beautifully with the robust flavor of the buckwheat flour.

These days you can find crepes made with any number of flours with sweet, savory, hearty, or light fillings!

Grain-free, Gluten-free, and Dairy-free Crepes

The crepes featured below use a blend of grain-free, gluten-free, and dairy-free ingredients and work well with savory and sweet fillings. The blend of almond flour, cassava flour, and tapioca starch creates a lovely balance of texture and flavor that is the essence of a good crepe.

One of my favorite fillings for a sweet crepe is banana and Nutella! The richness of the cocoa and the slight sweetness of banana is wonderful with this delicate batter. I find with store bought Nutella that the sugary sweetness often overwhelms whatever you pair it with. This recipe allows you adjust the sweetness to your taste, so the roasted rich flavor of the hazelnuts really shines.

This recipe also has no added oils and just a hint of salt and aroma from vanilla which makes for a wonderful, indulgent treat without the additives of many store-bought versions.

Join me in making these crepes with homemade Nutella so you can always have a great option for breakfast, brunch, lunch, or dinner in your back pocket!

Check out the recipe below or learn more about Chef Martina and the rest of the Holistic Chef Team by visiting our faculty page.

Gluten Free, Grain Free, Diary Free Crepes with Homemade “Nutella”

Adapted from Alana Taylor-Tobin
Servings: 12 crepes

INGREDIENTS

Crepes

• 3 large eggs
• 1 cup (235 ml / 228 g) plant milk
• ⅓ cup + 1 tablespoon (40 g) Blanched almond flour*
• ⅓ cup (48 g) Cassava flour*
• 3 tablespoons (23 g) Tapioca flour* (or try arrowroot flour)
• ½ teaspoon fine sea or kosher salt
• 2 tablespoons (27 g) melted ghee, plus a little more for cooking the crepes (or butter,
• coconut oil, or plant butter)
• For Sweet Crepes
• ½ tablespoon maple syrup, ½ teaspoon vanilla extract, and/or a few scrapes of lemon zest (optional)

Homemade “Nutella”

• ¾ roasted unsalted hazelnuts
• ¼ tsp pure vanilla extract
• 1 pinch sea salt
• 1 Tbsp cocoa powder or raw cacao powder
• 2 tsp-2 tbsp sweetener of choice (coconut sugar, maple syrup, agave, honey, etc.)

INSTRUCTIONS

Crepes

1. Combine the ingredients in a blender. Blend 20-30 seconds on medium-low until wellcombined. Use right away, or chill overnight or up to 3 days. Stir well to re-combine.
2. Pour the batter into a measuring cup and stick a spoon in there to stir the batter frequently.
3. Heat an 8-inch crepe pan or skillet over medium heat until hot but not smoking. Add a small amount of ghee to the pan and use a paper towel to wipe it around the pan
4. When the pan is hot, grasp it in your non-dominant hand and pour ¼ cup of batter into the pan. Quickly tilt the pan to the right and rotate to fill in any holes.
5. Place the pan back on heat and cook the crepe on the first side until the edges are golden and the top is dry, about a minute. Slide a thin metal spatula under the crepe to make sure it hasn’t stuck, then grasp an edge with both sets of fingers and flip it over.
6. Cook the crepe on the second side until golden in spots and cooked through, about 1 minute more.
7. Remove from pan and place on a plate. Stack the remaining crepes on each other to steam slightly.

Homemade “Nutella”

1. Add all ingredients to blender and blend on low to start.
2. Increase the speed until a smooth and creamy texture is achieved.
3. Place in a clean jar and store at room temperature for 1-2 weeks. 

To Plate

1. Add Nutella, bananas, berries, or savory fillings and place in ¼ of the crepe.
2. Fold over and over again until you have a nice triangular pocket. Drizzle with Nutella or with a few toppings for garnish and serve!