Gluten Free Crepe Recipe with Chocolate Hazelnut Sauce

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Crepes may seem a little fancy, but trust me, you’ve got this! Think of this Gluten Free Crepe Recipe as quicker cooking pancakes that work for both sweet and savory dishes. They are infinitely adaptable, perfect for when you want to impress guests, and loved by kids and adults alike!

Gluten Free Crepes are the Perfect Way to Start the Day!

How about we start today with some chocolate? 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 Chocolate Hazelnut Crepes.

Crepes are the perfect excuse to add a little chocolate to your breakfast. (And if chocolate first thing isn’t your thing, no worries. I’ve got other filling suggestions down below.)

Have you ever made crepes? I don’t know why making them 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.

What are Crepes?

Crepes are paper-thin French-style pancakes that are typically between 6 and 12 inches in diameter. They are thin and usually have less flour than traditional pancakes.

Are Crepes Gluten Free?

Most crepes have all-purpose flour and therefore are not gluten free. If you are gluten free, you need to make sure that you look for a gluten free recipe, or when eating out ask your server if they have a gluten free option.

Can You Make This Recipe Ahead of Time?

You can make these up to two days ahead of time and store unstuffed covered in the refrigerator for up to two days. The uncooked batter can also be stored for two days.

They can be frozen, with wax paper between them, for up to three months.

To reheat, thaw and heat in a dry skillet over low.

Tips for Making This Gluten Free Crepe Recipe:

• Don’t skip letting the batter rest! You can let it rest in the refrigerator for up to two days.
• Brush the pan lightly with melted butter.
• To keep the creeps warm, stack them on a cookie sheet and cover. Keep them in a 200 degree oven until ready to serve.

Variations for this Recipe:

• Serve with a simple berry compote. Warm berries in a small pot, sweeten, and add a touch of lemon juice. Let it simmer to thicken.
• Serve with strawberries and chocolate hazelnut sauce. (As I have done.)
• Peanut Butter and Jam are a fun combination.
• Want to go savory? Serve with roasted chicken and sautéed mushrooms.
• For a savory vegetarian crepe, serve with spinach and cheese.

More Topping Suggestions

• Sweet: whipped cream, chocolate syrup, powdered sugar, fruit, fruit preserves, maple syrup, caramel sauce.
• Savory: Sausage gravy, hollandaise, Alfredo sauce, fresh herbs

You May Also Like

• Gluten Free Chocolate Hazelnut Waffles are a fabulous way to start the day that are loved by both kids and adults.
• Chocolate Hazelnut Quinoa Muffins are a sneaky way to get a little extra nutrition into kids.
• You are going to love this Chocolate Hazelnut Tart with Quinoa Crust. It is a healthier dessert you can feel good about serving.

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Print Recipe

Gluten Free Crepes

These Gluten Free Crepes are the perfect start to any special day!  They are easier to make than you would think and so delicious.

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Breakfast

Cuisine: American, Gluten Free

Keyword: savory, sweet

Servings: 6

Calories: 290kcal

Ingredients

Crepes

• 1 1/2 cups gluten free flour use a blend with xanthan gum; all purpose flour works too, adjust the consistency accordingly.
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons honey
• 1/4 teaspoon sea salt
• 2 tablespoons butter melted and cooled

Hazelnut Topping

• 1/3 cup chocolate hazelnut spread
• 2 – 3 tablespoons milk to desired consistency
• strawberries for serving (or any berry)

Instructions

• 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.

Nutrition

Calories: 290kcal | Carbohydrates: 37g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 81mg | Sodium: 168mg | Potassium: 161mg | Fiber: 3g | Sugar: 15g | Vitamin A: 300IU | Calcium: 120mg | Iron: 2mg

Other Gluten Free Breakfast Recipes to Try:

• Gluten Free Breakfast Tostadas from Minimalist Baker
• Grab and Go Breakfast Wraps from Cotter Crunch