Gluten-Free Chocolate Hazelnut Crepes
Thin cocoa crepes made with a gluten-free flour blend, filled with chocolate-hazelnut spread, sliced strawberries and toasted hazelnuts, then folded into quarters and dusted with powdered sugar. Breakfast or dessert.
At a glance: This medium breakfast recipe yields 4 servings in about 1h 10m (15 min prep, 25 min cook). It uses 12 ingredients — including eggs, whole milk, gluten-free all-purpose flour blend with xanthan gum — and walks through 6 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Chocolate Hazelnut Crepes: When preparing this breakfast recipe, some chocolate spreads and chopped nuts are made on shared lines with products containing gluten. Shared griddles, pans and spatulas can carry batter from standard pancakes and crepes, so wash them well first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Gluten-Free Notes for Gluten-Free Chocolate Hazelnut Crepes: The crepes use a gluten-free all-purpose flour blend instead of flour that contains gluten. Use a flour blend, cocoa, vanilla, chocolate-hazelnut spread, hazelnuts and powdered sugar labeled gluten-free.
Ingredients
Shop links on this page are for gluten-free all-purpose flour blend with xanthan gum, unsweetened cocoa powder, granulated sugar. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Rest the crepe batter for 30 minutes. The flour blend hydrates fully, which makes the crepes less fragile and easier to flip.
- Toast the hazelnuts at 350°F for 10 minutes, then rub them in a towel to remove the skins. Fresh-toasted nuts make the crepes taste far richer.
- Stack cooked crepes with parchment between them and refrigerate for up to 2 days, or freeze for a month. Warm in a dry skillet before filling.
Common questions
What cross-contamination risk is specific to Gluten-Free Chocolate Hazelnut Crepes?
Check eggs, whole milk, gluten-free all-purpose flour blend with xanthan gum before they go into Gluten-Free Chocolate Hazelnut Crepes. Some chocolate spreads and chopped nuts are made on shared lines with products containing gluten. Shared griddles, pans and spatulas can carry batter from standard pancakes and crepes, so wash them well first. Flour dust travels. Bake this on a day the kitchen is not also handling flour that contains gluten, use clean bowls, beaters and baking sheets, and keep the gluten-free flour blend in its own sealed container.
Which gluten-free swaps does Gluten-Free Chocolate Hazelnut Crepes use?
Gluten-Free Chocolate Hazelnut Crepes relies on 1 cup gluten-free all-purpose flour blend with xanthan gum. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.
How should leftover Gluten-Free Chocolate Hazelnut Crepes be stored?
Stack cooked crepes with parchment between them and refrigerate for up to 2 days, or freeze for a month. Warm in a dry skillet before filling.
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