Gluten-Free Crepes with Hazelnut Chocolate Spread
I grew up eating Polish crepes, also known as naleśniki. (Try to say that one fast three times) My mom would make them with cream cheese filling, topped with a berry compote or nutella.
Now that I’ve cut out gluten and most dairy from my diet to help heal my gut, I’ve still been able to enjoy my childhood favorite without the added sugar or side effects. It’s the perfect easy yet decadent dessert to treat yourself or your significant other for Valentine’s Day. If you’re like me, then you’ll probably make them any chance you get. Here’s how you can make it:
Nut Spread:
* 1c roasted hazelnuts
* 5 medjool dates
* 1 tbsp cacao powder
* 1/4c - 1/2c non-dairy milk (depends on consistency desired)
* pinch of sea salt
- Soak dates in warm water for 10min
- In a food processor, grind nuts until they become a nut butter consistency.
- Add in pitted dates, cacao powder, and sea salt, then pulse until combined.
- Slowly add in a splash of milk and pulse until you get the consistency you like.
- Store in an airtight container in the fridge.
Crepe Batter:
* 2 eggs
* ½ cup milk
* ½ cup water
* ¼ teaspoon salt
* 2 tbsp avocado oil
* ¾ cup cassava flour
- In a blender, combine all ingredients and blend until smooth.
- Heat a non-stick pan medium-low heat.
- Pour ¼ cup of batter onto the griddle and tilt the pan immediately with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 30 seconds - 1 minute until the crepe loosens from the bottom of the pan. Once loosened, flip the crepe and cook the other side until opaque.
- Stack on a plate.
- Serve hot with either sweet or savory fillings.
