Chocolate Hazelnut CrêpesServes: 25 Plant Points
Breakfast


Chocolate Hazelnut Crêpes


Serves: 2

5 Plant Points

Sweets

Crêpes are among my favourite breakfasts, and this recipe reminds me of Paris. They are a winner with my boyfriend, and will get any man thinking that healthy eating is easy. The chocolate hazelnut spread or 'nutella' is so gooey, and the coconut sugar gives it a nice caramel taste. You will definitely find me dipping my finger into the pot late at night.

Ingredients:

Nutella


  • 300g skinless hazelnuts

  • 2 tbsp coconut oil

  • 4 tbsp raw cacao

  • pinch salt

  • 75g coconut sugar


Crêpes


  • 4 eggs

  • 225ml almond milk (or other milk of your choice)

  • 100g buckwheat, gf or white flour

  • pinch salt

  • (to serve) 3 tbsp toasted coconut flakes

Method:

  1. Preheat the oven to 180C. To make the 'nutella', spread the hazelnuts out in a roasting tin, and roast for 15 minutes; watch these babies carefully so they don't burn. Grind them in a food processor with 1 tablespoon coconut oil for 5 minutes. Add the raw cacao, a pinch of salt and the coconut sugar. Blend for another 5-10 minutes until smooth.

  2. To make the crêpes, whisk the eggs and milk in a large bowl, then slowly sift in the flour with the final pinch of salt.

  3. Heat 1 tsp coconut oil or butter in a frying pan over a medium heat, and swirl the oil around to cover the base of the pan.

  4. Pour about 50ml of the batter into the pan, making sure the mixture is evenly distributed. When the edges are set and they start to curl up (after about 1 minute) flip the crêpe over and dollop a few tablespoons of 'nutella' into the middle of the crêpe.

  5. Smear it around, but leave at least a couple of centimetres around the edges of the crêpe. Cook for 30 seconds, then fold in half.

  6. Repeat the process to use up the mixture for the rest of the crêpes. Serve with a sprinkle of toasted coconut flakes.