Low Sodium Nutella Crepe

Indulge in the irresistible decadence of these Low Sodium Nutella Crepes—an elegant breakfast or dessert option that’s both flavorful and mindful of your sodium intake. Featuring a homemade, no-salt-added hazelnut-chocolate spread crafted from roasted hazelnuts, dark chocolate chips, and a touch of honey, this recipe is a healthier twist on the classic Nutella crepe. The delicate cocoa-infused crepes are made with simple pantry staples like low-fat milk and unsalted butter, delivering a rich yet feather-light texture perfect for wrapping around the creamy, nutty filling. Ready in under an hour and perfect for serving warm, this low-sodium treat is a flavorful delight that feels gourmet yet approachable. Ideal keywords: low sodium dessert, homemade Nutella recipe, healthy crepe ideas.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 3 tablespoons Unsweetened cocoa powder
• 2 tablespoons Granulated sugar
• 1.5 cups Low-fat milk
• 1 Large egg
• 2 tablespoons Unsalted butter, melted
• 1 teaspoon Vanilla extract
• 1 cup Hazelnuts
• 1 cup Dark chocolate chips, no salt added
• 2 tablespoons Honey
• 2 tablespoons Coconut oil
• 0.5 cup Milk, no salt added

Directions

Step 1

Begin by preparing the low sodium Nutella-like spread. Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 10-12 minutes, or until the skins are dark in color and the nuts are fragrant.

Step 2

Remove the hazelnuts from the oven and allow them to cool. Once cooled, place them in a clean cloth or paper towel and rub them together to remove as much of the skin as possible.

Step 3

Place the peeled hazelnuts into a food processor and process until you obtain a smooth, butter-like consistency, stopping occasionally to scrape down the sides.

Step 4

Melt the chocolate chips using a double boiler or microwave. If using the microwave, heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.

Step 5

Add the melted chocolate, honey, coconut oil, and milk to the hazelnut butter in the food processor. Blend again until all ingredients are well combined and the spread is smooth. Set aside.

Step 6

To make the crepes, whisk together the flour, cocoa powder, and sugar in a medium bowl.

Step 7

In another bowl, combine the milk, egg, melted butter, and vanilla extract. Gradually whisk the dry ingredients into the wet ingredients until the mixture is smooth and lump-free.

Step 8

Heat a non-stick pan or crepe pan over medium heat. Once hot, lightly grease the pan with a small amount of butter or oil.

Step 9

Pour about 1/4 cup of the crepe batter into the pan and immediately swirl it around to cover the bottom of the pan evenly in a thin layer.

Step 10

Cook the crepe for 1-2 minutes or until the edges begin to lift from the pan and the underside is golden brown. Flip the crepe and cook for an additional minute on the other side.

Step 11

Transfer the cooked crepe to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining batter, regreasing the pan as necessary.

Step 12

To assemble, spread each crepe with a tablespoon or more of the homemade Nutella-like spread. Fold the crepe into quarters or roll it up.

Step 13

Serve immediately, and enjoy your low sodium Nutella crepes!

Nutrition Facts

Serving size	(1170.8g)

Amount per serving	% Daily Value*
Calories	3456.9

Total Fat 221.6g	0%
Saturated Fat 90.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 281.8mg	0%
Sodium 306.3mg	0%
Total Carbohydrate 337.0g	0%
Dietary Fiber 39.6g	0%
Total Sugars 184.2g
Protein 73.8g	0%

Vitamin D 254.2IU	0%
Calcium 1013.5mg	0%
Iron 32.2mg	0%
Potassium 1943.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.8%

Protein: 8.1%

Carbs: 37.1%