I can’t wait to share this decadent, gluten-free crepe recipe with you today! Whether you want a vacation-like brunch option, or a beautiful dessert to feature at your next dinner party, these are the perfect option. The naturally sweet, fresh berries pair so well with the homemade chocolate hazelnut spread. The quinoa crepes add just the right amount of substance while still delicate and crepe-y.
Table of Contents
Ingredients for Gluten-Free Crepes
This recipe has 2 parts, the homemade hazelnut spread and the crepes. Here’s what I’m using for both:
Chocolate Hazelnut Spread
- Toasted hazelnuts: I typically find these at Trader Joes or a bulk food store. You can toast your own if you want, but buying already toasted works great, too!
- Coconut sugar: instead of brown sugar, I’m using this delightfully rich coconut sugar that is less refined and seriously delicious.
- Cacao powder: 100% unsweetened cacao powder gives the ultimate deep chocolate punch.
- Sea salt: Just a pinch will bring out the nuttiness of the hazelnuts, the rich caramel in the coconut sugar and the beauty of the cacao powder.
- Quinoa: Use whatever dried quinoa you want, just make sure to rinse it well before using, to take out the bitterness.
- Almond milk: I love almond milk because it’s an inexpensive plant milk. Yet use whatever plant milk you want!
- Coconut sugar: Produces a rich, caramel like flavor.
- Eggs: I use real eggs to bind the crepes, yet you can try out a vegan egg option if you want.
- Vanilla extract: Adds a lovely vanilla flavor to pair with the nuttiness of the quinoa and coconut sugar.
- Sea salt: Elevates all the other components.
- Coconut oil: I use just a bit in the skillet to make the crepes, use the oil of your choice.
Over the years, I’ve found that limiting my intake of gluten helps keep down inflammation in my body. While there are many gluten-free flours on the market, some of them contain gums and fillers that aren’t really healthy options.
I discovered the fun and ease of blending quinoa into a crust in my plant-based pizza recipe. It wasn’t hard to turn that crust into a lighter, more pliable dough for this gluten-free crepe recipe. Quinoa has a whole host of health benefits, too:
- A complete protein: quinoa contains all 9 essential amino acids, and 8 grams of protein per 1 cup serving
- full of fiber: 2.8 grams of fiber in 1 cup of quinoa
- loaded with antioxidants: it also contains multiple antioxidants, causing some to give quinoa the label of a ‘superfood’
- Iron rich: 16% of the recommended daily intake of iron
- Lowers blood sugar: according to a study by the US National Library of Medicine, daily consumption of quinoa can aid in lowering blood sugar
I’m not claiming these gluten-free crepes to be a completely balanced meal, yet I love knowing that even my sweet treats are fueling my body and aren’t just ‘empty calories.’
Food can be fun and nourishing at the same time!
Gluten-Free Crepe Recipe
Since this recipe has 2 main components, I’ll sharing them both here. If you use store bought hazelnut spread then just skip ahead to the crepes!
Chocolate Hazelnut Spread
- Pour toasted hazelnuts into a food processor or blender and pulse until the hazelnuts are finely chopped. Chopping these before adding the other ingredients will help them process better and give you a smoother result.
- Add remaining ingredients and process/blend until smooth. You’ll have to stop and scrape down the sides a few times to make sure there is no grittiness in the end.
- Transfer the spread to an air tight container and store at room temp until you’re ready to enjoy it.
Quinoa Gluten-Free Crepes
- Place dry quinoa into a blender or food processor. Blend on high speed until finely ground and powdery. If you have access to quinoa flour, you can use this instead!
- Add remaining ingredients and blend again until smooth. You’ll end up with a batter that is slightly grain but should be smooth overall. Keep the batter in the blender and let sit for 5-10 minutes so the quinoa can absorb the liquid. This will help the crepes bind together successfully.
- Heat a small skillet over medium-high heat. Use a small skillet (like 8 inches) as the crepes will spread out over the whole surface. Add a small amount of coconut oil to the pan and tilt to coat. Pour about 2 tablespoons of batter into the prepped pan and cook 1-2 minutes. Carefully flip over and repeat on the other side until completely cooked. Transfer to a plate and cover to keep warm while you continue to cook the remaining batter. Repeat until all the batter has been used; my gluten free crepe recipe yields between 9 and 12 crepes.
Tips for Successful Crepes
Some people shy away from crepes because they are much more delicate than pancakes, yet I encourage you to give these a try! Here are a few helpful tips to make sure your gluten-free crepes are successful:
- You can totally buy a store bought chocolate hazelnut spread, to cut down on the prep time. I know hazelnuts aren’t always easy to find!
- Check the quinoa packaging to find out if the quinoa is rinsed. Rinsing quinoa takes away that biting flavor, so make sure to rinse before using (or buy pre-rinsed quinoa).
- No special pan needed to make crepes, a well oiled cast iron skillet works great. These aren’t ‘fried,’ so no need to use a ton of oil, yet make sure to add a bit of oil in between each new crepe (instead of a lot of oil just at the beginning), so they don’t stick to the pan.
- If savory gluten-free crepes are more your style, omit the coconut sugar and vanilla extract from the crepes, and instead add a bit more salt, and your favorite diced herbs—chives are an excellent addition. Then stuff with a delicious egg, or potato hash.
- Love a whipped topping? I’ve got a great Coconut Whipped Cream that works great on these!
Gluten-Free Crepes FAQs
I use quinoa in my crepe recipe. It is a gluten-free grain that is hearty + provides a bit more protein to this rich recipe. You turn it into flour by blending it until fine and powdery, and it works great!
My crepes are not a low carb food; yet they contain 100% whole food, plant based ingredients with protein as well as healthy fat. One serving (with hazelnut spread) is about 255 calories. While crepes might not be a daily breakfast, they make a great, healthier option for weekend brunch.
I stacked my crepes up with layers of chocolate hazelnut spread in between each crepe. Feel free to spread the chocolate hazelnut recipe over an individual crepe, then add sliced strawberries and fold the crepe in half. This way might be easier if serving these to a crowd.
More Breakfast Recipes
If you loved this plant based recipe then I’ve got some more for you to try!
- Steel Cut Oats: Warming, easy breakfast you can prep once and enjoy all week.
- Pumpkin Chia Pudding: This simple breakfast is a fun take on overnight oats using the power of chia seeds as a protein AND healthy fat.
- Baked Oatmeal: I love a dish I don’t have to watch closely. Toss this in the oven and out comes an entire casserole dish of yum.
- Breakfast Smoothies: These smoothies are specifically created to give you energy, protein and eliminate the sugar crash that many breakfast items bring.
- Overnight Oats: So easy and so versatile! Great for breakfasts or snacks.
- Healthy Breakfast Bars: Love these for those on-the-go day. I may or may not take these on camping trips!
- Pumpkin Pancakes: Warm, decadent and a great for a Saturday morning.
- Yogurt Parfaits: Vegan yogurt that fuels me AND I get to add granola?! I’m all in on this one.
For Chocolate Hazelnut Spread:
For Chocolate Hazelnut Spread:
Place toasted hazelnuts into a food processor or blender. Pulse/process until hazelnuts are finely chopped.
Add remaining spread ingredients and process or blend, stopping periodically to scrape down the sides, until smooth. This could take up to 10 minutes depending on the appliance you’re using. If the motor becomes too hot, turn off and cool a few minutes before starting again.
Transfer spread to an airtight jar or container. It will keep at room temperature for several weeks, or several months if kept refrigerated. Bring spread to room temperature for easier spreading.
For Quinoa Crepes:
Place dry quinoa into the jar of a blender or food processor. Blend on high speed until finely ground and powdery.
Add remaining crepe ingredients. Blend again until smooth. The batter may be a tiny bit grainy, but should be fairly smooth. Let sit for 5-10 minutes as the quinoa absorbs the liquid.
To cook, heat a crepe pan or small non stick skillet (an 8-inch works well) over medium high heat. Add a small amount of coconut oil to the pan and gently tilt to coat. Cook for 1-2 minutes, or until the crepe looks set, then carefully flip over using a thin spatula. Cook for another 1-2 minutes, then transfer to a plate to keep warm. Repeat until all the batter has been used. Should yield 9-12 crepes.
Spread a small amount of chocolate hazelnut spread on the plate to help the crepes stick. Lay down one crepe, and apply the spread again. Add a layer of berries. Repeat until the stack is the desired height.
Eat crepes immediately, or store tightly wrapped in the refrigerator for up to 2 days. To reheat, place in a warm skillet to make them pliable again.
- Some quinoa hasn’t been rinsed before packaging. Check the package to be sure. If quinoa is not pre-rinsed, place quinoa in a fine-mesh sieve and wash under cool water. Allow as much water as possible to drain off by setting sieve over a large measuring cup or bowl for 15-20 minutes. Then proceed with the recipe.
- If using raw hazelnuts, definitely toast them before making the spread. Preheat oven to 375° F. Arrange raw hazelnuts in a single layer on a rimmed baking sheet. Toast hazelnuts 10-12 minutes, giving a shake/roll to the nuts midway through. Remove from oven and allow them to cool for a few minutes. Transfer hazelnuts to a clean dish towel, form a “pouch” with the towel, and rub the hazelnuts together to remove paper skins. Continue until the skins are mostly removed.
- You can also use store-bought chocolate hazelnut spread for the crepes.
- Swap cacao powder for unsweetened cocoa powder.
Calories: 255kcal, Carbohydrates: 19g, Protein: 8g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 267mg, Potassium: 293mg, Fiber: 4g, Sugar: 4g, Vitamin A: 78IU, Vitamin C: 2mg, Calcium: 104mg, Iron: 2mg