Healthy Nutella Crepes

When I was a kid I used to love "crepes au Nutella". Now my kids are crazy about Nutella but do you know there is the equivalent of a whopping 57 cubes of sugar in a jar of Nutella? Indulge and stay virtuous with this homemade hazelnut and cacao spread dolloped on to crisp, gluten-free crepes.


For a jar of healthy Nutella
  • 300 grs organic hazelnuts
  • 2 tbsp of odourless coconut oil
  • ½ cup maple syrup
  • 3 tbsp raw cacao powder
  • ½ cup water (optional)
  • a pinch of salt
For about 10 crepes
  • 250 grs brown rice flour or buckwheat flour (I use brown rice flour)
  • 2 free range organic eggs
  • 500 ml unsweetened almond milk
  • 1 tsp vanilla bean paste
  • 1 pinch of salt
  • odourless coconut oil
For the healthy Nutella

This recipe is based on a recipe by Ella Woodward that I changed a bit here and there.

Roast the hazelnuts for 8/10 minutes at 200C. Cool down.

In a food processor mix the roasted nuts and the coconut oil until they form a paste. Add the rest of the ingredients and continue to blend until creamy. If you prefer a smoother texture, just add water.

Store in an airtight jar in the fridge.

For the crepes

Mix all the ingredients, except the coconut oil, into a smooth batter. Leave to rest for 30 minutes.

Melt a little coconut oil in a crepe pan over medium heat.

Pour enough batter into the hot pan to thinly cover the base of the pan. Tilt the pan from side to side to spread the batter as thinly and evenly as possible.

Cook until the pancake can be lifted easily from the pan with a spatula and its sides are getting golden. Flip over and cook the other side for 20/30 seconds.

Serve the crepes warm and top up with healthy Nutella, cooked apples or some sliced bananas and berries. Enjoy!

Gluten Free, Dairy Free, Refined Sugar Free,