These Gluten Free Crepes with Chocolate Hazelnut Sauce are the perfect start to any special day! No one will know that they are gluten free. They are easier to make than you would think and so delicious.
In continuing our delicious week of chocolate for #Choctoberfest, today we are moving chocolate to the breakfast table.
Because we all know how important it is to start your day right.
Exercise, meditation, affirmations and…chocolate?
Stick with me here.
I’m not suggesting we have chocolate for breakfast EVERY day. But on those special days – and there are a lot of them coming up – consider these Gluten Free Crepes with Chocolate Hazelnut Sauce.
I don’t know why making crepes has always intimidated me. It is very easy and not all that different from making pancakes or waffles.
Although I made these crepes gluten-free, feel free to substitute regular flour if you don’t have a family member that is gluten-free.
Whatever you do, don’t forget the chocolate hazelnut sauce.
Because then you wouldn’t have Gluten Free Crepes with Chocolate Hazelnut Sauce, and your family would be very mad at you.
I know this from experience, when a certain blond pre-schooler was supremely mad at me because I made crepes and tried to serve them with fruit and whipped cream.
My girl is very serious about chocolate hazelnut spread and chocolate in general. (I wonder where she gets that from?!)
If you like these Gluten Free Crepes with Chocolate Hazelnut Sauce, you may also like:
- Gluten Free Chocolate Hazelnut Waffles
- Chocolate Hazelnut Quinoa Muffins
- Chocolate Hazelnut Tart with Quinoa Crust
- Dark Chocolate & Salted Caramel Frozen Muffins
These Gluten Free Crepes with Chocolate Hazelnut Sauce are the perfect start to any special day! They are easier to make than you would think and so delicious.
- 1/3 cup chocolate hazelnut spread
- 2 - 3 tablespoons milk to desired consistency
- strawberries for serving (or any berry)
- Combine flour, milk, eggs, honey, salt and butter in a blender. Let stand for 30 minutes at room temperature or cover and chill for up to two days.
- Heat a nonstick skillet over medium heat. Brush lightly with oil.
- Ladle 1/4 cup batter (for an 8 inch skillet) in the center of the pan. Tilt the skillet and swirl to coat the bottom. When the edges pull away from the pan, use a spatula to lift the edges and flop. Cook for another 30 seconds to 1 minute, until brown. Slide into plate and repeat with remaining batter, oiling the skillet only when necessary.
- Make the hazelnut topping by whisking together the chocolate hazelnut spread and milk in a small bowl. Add additional milk to desired consistency. (I kept the topping in the crepes thicker than what I drizzled on top.)
- To serve, spread hazelnut topping on crepes and fill with strawberries. Top with additional chocolate hazelnut topping and garnish with strawberries.