Gluten free crepes with chocolate-hazelnut spread are Viva’s favorite breakfast treat. But you can fill these flat, light pancakes with whatever you like—melted chocolate and banana slices, whipped cream and strawberries, or even scrambled eggs with sautéed veggies for a delicious gluten free breakfast.
Chocolate-Hazelnut Crepes Gluten-Free Recipe
- 1 cup whole milk
- 1 egg
- Scant 1/2 cup gluten-free all-purpose flour (we like Bob’s Red Mill 1–1 Baking Flour)
- 5 tablespoons gluten-free chocolate-hazelnut spread
- Powdered sugar, for garnish (optional)
In a mixing bowl, whisk together the milk, egg, and flour until smooth.
Preheat a 10-inch nonstick pan over medium heat. Pour one-fifth of the batter into the pan and quickly swirl to evenly cover the pan bottom. Cook, undisturbed, until the edges are light brown, about 4 minutes.
Flip, cook for 30 seconds, and transfer to a dinner plate. Gently spread 1 tablespoon of the chocolate-hazelnut spread over an open crepe, roll it up like a cigar, sprinkle with powdered sugar, and serve.
Photography Craig Lee
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