Healthy Nutella Crepes recipe
Cut down on sugar: healthy homemade Nutella and crisp crepes from our resident foodie and nutritionist
Healthy Nutella Pancake recipe
Did you know there's the equivalent of a whopping 57 cubes of sugar in a jar of Nutella?
Indulge and stay virtuous with this homemade hazelnut and cacao spread dolloped on to crisp, gluten-free crepes, created by Culture Whisper's resident recipe and nutrition expert, Stephanie Achar.
HEALTHY NUTELLA CREPES
When I was a kid I used to love 'crepes au Nutella'. I thought it was THE greatest thing ever. My mother would not allow Nutella in the house so I would sneak out and enjoy it at my best friend's place.
Now my kids go nuts for it as well, even though I try to resist. But you can still enjoy the chocolate and hazelnut taste in a wholesome way.
INGREDIENTS
For a jar of healthy Nutella:
300g organic hazelnuts
2 tbsp of odourless coconut oil
½ cup maple syrup
3 tbsp raw cacao powder
½ cup water (optional)
A pinch of salt
For about 10 crepes:
250g brown rice flour or buckwheat flour (I use brown rice flour)
2 free range organic eggs
500 ml unsweetened almond milk
1 tsp vanilla bean paste
1 pinch of salt
Odourless coconut oil
METHOD
For the healthy Nutella:
This recipe is based on a recipe by Ella Woodward that I changed a bit here and there.
Roast the hazelnuts for 8/10 minutes at 200C. Cool down.
In a food processor mix the roasted nuts and the coconut oil until they form a paste. Add the rest of the ingredients and continue to blend until creamy. If you prefer a smoother texture, just add water.
Store in an airtight jar in the fridge.
For the crepes:
Mix all the ingredients, except the coconut oil, into a smooth batter. Leave to rest for 30 minutes.
Melt a little coconut oil in a crepe pan over medium heat.
Pour enough batter into the hot pan to thinly cover the base of the pan. Tilt the pan from side to side to spread the batter as thinly and evenly as possible.
Cook until the pancake can be lifted easily from the pan with a spatula and its sides are getting golden. Flip over and cook the other side for 20/30 seconds.
Serve the crepes warm and top up with healthy Nutella, cooked apples or some sliced bananas and berries. Enjoy!
Free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
Indulge and stay virtuous with this homemade hazelnut and cacao spread dolloped on to crisp, gluten-free crepes, created by Culture Whisper's resident recipe and nutrition expert, Stephanie Achar.
HEALTHY NUTELLA CREPES
When I was a kid I used to love 'crepes au Nutella'. I thought it was THE greatest thing ever. My mother would not allow Nutella in the house so I would sneak out and enjoy it at my best friend's place.
Now my kids go nuts for it as well, even though I try to resist. But you can still enjoy the chocolate and hazelnut taste in a wholesome way.
INGREDIENTS
For a jar of healthy Nutella:
300g organic hazelnuts
2 tbsp of odourless coconut oil
½ cup maple syrup
3 tbsp raw cacao powder
½ cup water (optional)
A pinch of salt
For about 10 crepes:
250g brown rice flour or buckwheat flour (I use brown rice flour)
2 free range organic eggs
500 ml unsweetened almond milk
1 tsp vanilla bean paste
1 pinch of salt
Odourless coconut oil
METHOD
For the healthy Nutella:
This recipe is based on a recipe by Ella Woodward that I changed a bit here and there.
Roast the hazelnuts for 8/10 minutes at 200C. Cool down.
In a food processor mix the roasted nuts and the coconut oil until they form a paste. Add the rest of the ingredients and continue to blend until creamy. If you prefer a smoother texture, just add water.
Store in an airtight jar in the fridge.
For the crepes:
Mix all the ingredients, except the coconut oil, into a smooth batter. Leave to rest for 30 minutes.
Melt a little coconut oil in a crepe pan over medium heat.
Pour enough batter into the hot pan to thinly cover the base of the pan. Tilt the pan from side to side to spread the batter as thinly and evenly as possible.
Cook until the pancake can be lifted easily from the pan with a spatula and its sides are getting golden. Flip over and cook the other side for 20/30 seconds.
Serve the crepes warm and top up with healthy Nutella, cooked apples or some sliced bananas and berries. Enjoy!
Free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
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