Paleo Nutella Crepes

Indulge in the decadence of these Paleo Nutella Crepes, a wholesome twist on a breakfast favorite that's as nourishing as it is indulgent. These grain-free crepes are made using a blend of tapioca flour and coconut flour for a light and pliable texture, while almond milk and eggs bring creaminess and protein to the mix. The star of the dish is the homemade Paleo Nutella—a rich and velvety spread crafted from roasted hazelnuts, cocoa powder, honey, and coconut oil, delivering a naturally sweet, chocolate-hazelnut flavor without dairy or refined sugar. Perfect for breakfast, brunch, or dessert, these crepes are as versatile as they are delicious. Serve them rolled, folded, or stacked with fresh fruit or a dusting of coconut flakes for a gluten-free, paleo-friendly treat that feels like pure indulgence!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup almond milk
• 3 eggs
• 1 cup tapioca flour
• 2 tablespoons coconut flour
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup hazelnuts
• 3 tablespoons cocoa powder
• 1 tablespoon honey
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 pinch pinch of sea salt

Directions

Step 1

Start by preparing the Paleo Nutella. Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for about 10 minutes, or until the skins start to crack.

Step 2

Once roasted, place the hazelnuts in a kitchen towel and rub them vigorously to remove the skins.

Step 3

In a food processor, blend the peeled hazelnuts until they form a smooth butter. This may take about 5 to 10 minutes, and you may need to stop periodically to scrape down the sides.

Step 4

Add the cocoa powder, honey, coconut oil, vanilla extract, and sea salt to the hazelnut butter. Process until everything is combined and smooth. Set aside.

Step 5

For the crepe batter, whisk together the almond milk, eggs, tapioca flour, coconut flour, melted coconut oil, and vanilla extract in a large mixing bowl until smooth.

Step 6

Heat a nonstick skillet over medium heat and lightly grease with coconut oil.

Step 7

Pour about 1/4 cup of the crepe batter into the skillet. Tilt the skillet in a circular motion to allow the batter to spread out evenly.

Step 8

Cook the crepe for about 2 minutes or until the edges lift slightly. Flip and cook for another 1 minute on the other side.

Step 9

Remove the crepe from the skillet and keep warm. Repeat the process with the remaining batter.

Step 10

To serve, spread a layer of Paleo Nutella over each crepe, then fold or roll as desired. Enjoy warm!

Nutrition Facts

Serving size	(764.9g)

Amount per serving	% Daily Value*
Calories	2289.2

Total Fat 158.6g	0%
Saturated Fat 58.6g	0%
Polyunsaturated Fat 1.2g
Cholesterol 558mg	0%
Sodium 952.8mg	0%
Total Carbohydrate 186.7g	0%
Dietary Fiber 27.4g	0%
Total Sugars 46.2g
Protein 45.7g	0%

Vitamin D 201.1IU	0%
Calcium 718.6mg	0%
Iron 15.2mg	0%
Potassium 653.7mg	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: 60.6%

Protein: 7.8%

Carbs: 31.7%