Gluten-Free Chocolate Hazelnut Crepes

Ingredients

• 2 cups certified gluten-free all-purpose flour blend 2 cups certified gluten-free all-purpose flour blend
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 2 large eggs 2 large eggs
• 1.5 cups milk (dairy or non-dairy) 1.5 cups milk (dairy or non-dairy)
• 2 tbsp melted unsalted butter or neutral oil 2 tbsp melted unsalted butter or neutral oil
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt
• 2 tbsp unsweetened cocoa powder 2 tbsp unsweetened cocoa powder
• 2 tbsp hazelnut butter or spread 2 tbsp hazelnut butter or spread

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified gluten-free baking powder, unsweetened cocoa powder, and salt until thoroughly combined and no lumps remain. This ensures even distribution of dry ingredients for a consistent batter.

2. 2

   In a separate medium bowl, whisk the eggs until lightly beaten. Then, add the milk, melted unsalted butter or neutral oil, pure vanilla extract, and hazelnut butter or spread. Whisk vigorously until the hazelnut butter is fully incorporated and the mixture is smooth and emulsified.

3. 3

   Gradually pour the wet ingredients into the dry ingredients while whisking continuously. Continue to whisk until a smooth, pourable batter forms, with no dry pockets of flour visible. The batter should have a consistency similar to heavy cream. Let the batter rest for about 5-10 minutes to allow the gluten-free flour blend to hydrate, which will result in more tender crepes.

4. 4

   Heat a lightly oiled non-stick crepe pan or skillet over medium heat. Once hot, pour about 1/4 cup of batter into the center of the pan and swirl the pan immediately to spread the batter thinly and evenly into a circle, about 6-8 inches in diameter. Cook for about 1-2 minutes, or until the edges begin to lift and the surface appears set and slightly dry.

5. 5

   Carefully flip the crepe using a thin spatula and cook for another 30-60 seconds on the second side, until lightly golden brown. Transfer the cooked crepe to a plate and repeat with the remaining batter, lightly greasing the pan between crepes as needed. Serve warm with your favorite toppings like fresh berries, whipped cream, or a dusting of powdered sugar.

Nutrition (per serving)

Tips & Notes

• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.