Gluten Free Crepes with Chocolate Hazelnut Sauce
Ingredients
The crepes
-
1 ½
cups
gluten free flour
-
1 ½
cups
milk
-
2
units
eggs
-
2
teaspoons
honey
-
¼
teaspoon
sea salt
-
2
tablespoons
butter (melted and cooled)
The hazelnut topping
-
⅓
cup
Nutella
-
2 - 3
tablespoons
milk (to desired consistency)
-
to taste
units
strawberries (or any berry for serving)
Instructions
- Combine the flour, milk, eggs, honey, salt, and melted butter in a blender and let it rest for 30 minutes.
- Heat a nonstick skillet over medium heat and brush it lightly with oil.
- Ladle ¼ cup of batter into the center of the skillet and swirl to coat the bottom.
- Cook until the edges pull away from the pan, then flip and cook for another 30 seconds to 1 minute until browned.
- Repeat with the remaining batter, oiling the skillet as necessary.
- For the hazelnut topping, whisk together Nutella and milk in a small bowl, adjusting the milk for desired thickness.
- Spread the hazelnut topping on the crepes, fill with strawberries, and drizzle with more topping.
Nutrition Facts (estimated)
Servings
6
Calories
290
Total fat
13g
Total carbohydrates
37g
Total protein
7g
Sodium
168mg
Cholesterol
81mg
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