Sugar-Free Nutella Crepes

Indulge guilt-free with these Sugar-Free Nutella Crepes, a wholesome twist on a classic favorite! Made with whole wheat flour and naturally sweetened with erythritol or monk fruit, these delicate crepes are light, healthy, and absolutely delicious. The homemade sugar-free Nutella filling—crafted from freshly roasted hazelnuts, unsweetened cocoa powder, and a hint of vanilla—offers the perfect rich and creamy complement. These crepes are dairy-free thanks to almond milk and coconut oil, making them a fantastic option for those seeking a refined sugar-free or dairy-free dessert or breakfast treat. Ready in just 45 minutes, they’re easy to make, stack, and fill, making them ideal for brunch gatherings or an indulgent yet health-conscious snack.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Whole wheat flour
• 2 large Eggs
• 1.5 cups Almond milk
• 2 tablespoons Coconut oil, melted
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 1 cup Hazelnuts
• 0.25 cup Unsweetened cocoa powder
• 0.5 cup Erythritol or monk fruit sweetener
• 1 tablespoon Coconut oil
• 1 teaspoon Vanilla extract (for filling)
• 0.125 teaspoon Salt (for filling)

Directions

Step 1

Start by making the sugar-free Nutella filling. Preheat your oven to 350°F (175°C). Spread the hazelnuts onto a baking sheet and roast for 10 minutes until they're fragrant and the skins crack.

Step 2

Once roasted, enclose the hazelnuts in a clean kitchen towel and rub them vigorously to remove most of the skins.

Step 3

Transfer the peeled hazelnuts to a food processor and blend until they become a smooth butter, approximately 5-10 minutes.

Step 4

Add the unsweetened cocoa powder, erythritol or monk fruit sweetener, 1 tablespoon of coconut oil, 1 teaspoon of vanilla extract, and 1/8 teaspoon of salt. Blend until smooth and creamy. Set aside.

Step 5

To make the crepe batter, whisk together the whole wheat flour and 1/4 teaspoon salt in a large bowl.

Step 6

In another bowl, beat the 2 eggs, and then whisk in the almond milk, melted 2 tablespoons of coconut oil, and 1 teaspoon of vanilla extract.

Step 7

Gradually whisk the wet ingredients into the dry ingredients until the batter is smooth and free of lumps.

Step 8

Heat a non-stick skillet over medium heat. Lightly grease it with a bit of coconut oil if necessary.

Step 9

Pour about 1/4 cup of batter into the skillet for each crepe, swirling the pan to spread the batter evenly into a thin layer.

Step 10

Cook for about 1-2 minutes until the edges start to lift and the surface looks dry, then flip and cook the other side for another 1 minute.

Step 11

Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.

Step 12

To assemble, spread about 2 tablespoons of the prepared sugar-free Nutella on each crepe, fold or roll them, and serve immediately.

Nutrition Facts

Serving size	(950.7g)

Amount per serving	% Daily Value*
Calories	2100.8

Total Fat 147.5g	0%
Saturated Fat 47.5g	0%
Polyunsaturated Fat 1.2g
Cholesterol 372mg	0%
Sodium 1218.6mg	0%
Total Carbohydrate 295.4g	0%
Dietary Fiber 50.9g	0%
Total Sugars 33.4g
Protein 61.8g	0%

Vitamin D 199.1IU	0%
Calcium 951.3mg	0%
Iron 24.0mg	0%
Potassium 1658.5mg	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: 48.2%

Protein: 9.0%

Carbs: 42.9%