Paleo Crepes with “Nutella”
September 22, 2012 in Breakfast, Lunchbox Foods
This is the recipes that I was trying to perfect when I accidentally created my Perfect Paleo Pancake recipe. Creating a paleo crepe has been a goal of mine for a few months and I am so happy to finally be able to share a truly delicious paleo crepe recipe with you! This is yet another green plantain-based recipe (see my Plantain Cracker recipe for tips on storing plantains).
Crepes were always a special treat growing up. We didn’t own a crepe maker so my mom made them the old fashioned way in our old cast iron frying pan. I always liked them plain with just a dusting of icing sugar on top. My brothers usually ate them with jam in the middle. As an adult, I rediscovered crepes while gallivanting through Paris with my then fiancé (now husband). Crepes are a standard street food in France and that’s when I discovered the sheer joy of a nutella-filled crepe (nutella is a chocolate hazelnut spread and one of my greatest weaknesses before discovering paleo). Two great loves thus combined into one delicious diabetes-inducing addiction. So, creating a paleo version of this favorite treat makes me very, very happy.
These crepes are nut-free (and coconut-free if you substitute another oil for the coconut oil), although clearly the paleo nutella isn’t. Other delicious fillings or sides for crepes are fresh fruit, fruit spreads (like jam or coulis), coconut cream (the top fatty half of a can of full-fat coconut milk), coconut cream mixed with lemon juice, and nut butters. You can also try a savory filling with these crepes or even use these crepes in place of tortillas for enchiladas. You could even roll some deli meat and paleo mayo or mustard into these crepes for a fun lunchbox food!
Crepes are easiest to make with a crepe maker or a crepe pan. However, these specialty kitchen tools are not a necessity. I made my crepes with a 12” non-stick omelet pan (the edges are at a good angle for getting underneath the crepe to flip it). Sure, it’s more work and my crepes are not as thin or even as they would be with a crepe maker, but it still works for me. But, if you find yourself wanting to make these often, investing in a crepe maker is definitely worth it. This recipe makes 6-7 crepes and is easily doubled.
Ingredients (Paleo “Nutella”):
- 1 cup unsalted hazelnuts (also called filberts)
- 3 oz bittersweet chocolate (you could use anywhere between 70% and 85%)
- 2 Tbsp extra virgin coconut oil
- Blend hazelnuts in food processor or blender for 2-3 minutes until a paste begins to form.
- Melt chocolate and coconut oil together (you can use a small saucepan over low heat or your microwave).
- Add warm chocolate to hazelnuts and blend an additional 2-3 minutes until completely smooth. Let cool. Store at room temperature for up to a few days or in the refrigerator for a few months.
Ingredients (Nut-Free Paleo Crepes):
- 1 large green plantain (about 1 cup pureed)
- 3 eggs
- 3 Tbsp water
- 2 Tbsp extra virgin coconut oil
- 1/8 tsp salt
- More extra virgin coconut oil for frying
- Peel plantains (I find it easiest to quarter them first) and place in a blender or food processor with the rest of the ingredients.
- Puree batter for 2 minutes until completely smooth.
- Meanwhile, heat a crepe maker, crepe pan, or omelet pan over medium to medium-high heat (I set my element to 6).
- Add 1 tsp of coconut oil to the pan for each crepe (just enough that the crepe doesn’t stick, but not so much that the batter can’t spread out when you swirl the pan). Add 3-4 Tbsp of batter (you could use a ¼ cup scoop or just eyeball it) to the pan and immediately hold the pan up over the element while you swirl/angle the pan so that the batter spreads out into a uniform circle. (If you have a crepe pan, use the spreader to spread out the batter. If you have a crepe maker, follow the directions.)
- Cook for 45-75 seconds on the first side, until the top looks dry. Flip and cook for 15-30 seconds on the second side.
- Add more coconut oil to the pan and repeat with the remaining batter.
- For nutella crepes, spread 2-3 Tbsp of paleo “nutella” over one side of the crepe and roll or fold.
- Enjoy!
Do you need to use a plantain or will a banana work?
I don’t know if banana would work. I think so, but it would change th flavor.
is there a reason for the Hazelnut or can it be Walnut? was gonna make these this morning but don’t have Hazelnut in the house
You could use any nut you like!
that’s what I thought…thanks! made your crackers out of plantains yesterday…yummo!!
Do you know if these can be made without the filling & frozen?
Thanks
These certainly can be made without the filling. I think you could freeze them flat. You might want to freeze on a cookie sheet and then stack after frozen so they don’t stick together.
PaleoMom – these crepes are FANTASTIC. Thank you. Great recipe. Now need to try the nutella.
Cheers!
I just got done making these, and I’m in love!!!! Om nom nom nom!!!! My kiddos are going to be so thrilled to take these to school <3 They have dearly missed sandwiches and tortilla wraps for the past year. I bet these would do nicely for burritos and enchiladas, too….
oh you have just changed my life! I have tried a million paleo pancake and crepe recipes and they are always, meh, ok. But THESE! the texture is perfect, the flavor just right, so easy, no special expensive flours and my kids are begging for me. THANK YOU THANK YOU!
this is so so so dangerous. Thank you?
LOL!
I made the crepes this morning and OMG they are sooo good!! The kids want them every day now. Thank you so much for the recipe.
These are so fantastic. I would love to hear what other filling people have used. We have a variety of food sensitivities (me:dairy, daughter: nuts) and picky eaters in the house, so the more options the better.
These are REALLY amazing, we had a lot of variations of them in the last time – if you make them thicker (4 crepes) they resemble the famous Austrian dish “Palatschinke”, which we cut up like thick noodles and add them to homemade bonebroth, or just fill them with apricot jam or the savoury way with minced meat and tomato sauce or – my pick- with cooked mushrooms, creme fraiche, parsley and ham, or you can even eat them cold as wraps filled with salad, salmon and cream cheese als lunch-to-go, it´s super-delicious!
Thank´s for all your great recipes!! Here´s the link to my blog entry where you can see some pictures of the crepes as Palatschinken and also your plantain-pancakes:
http://www.gustoaroma.at/2012/10/palatschinkenpancakes-mit-der-geheimzutat-kochbanane-getreidefrei-glutenfrei-zuckerfrei-milchfrei/
Greetings from Vienna!
Bettina
Oh my yum! Those look awesome!
I made these this morning to take to a birthday celebration at work. They are totally yummy!! Thanks for sharing this recipe!
These were so good thank you for the recipe! I saved the leftover creeps for wraps!
Made the crepes and they were so yummy! The Nutella though didn’t get smooth like your picture.
I used 100% dark bittersweet chocolate. Would that have made a difference?
Did you soak the hazelnuts?
It might be a difference in blender/food processor or how warm the chocolate was when you added it to the nuts? Try just blending longer…
OMG, those look so good. My inner critic is saying “no touch! Too fattening!” I just started looking into the paleo diet…after finding your website I may stay here forever. Thanks for all the inspiration and perspiration. You did all of the work for the rest of us.
I just made these without the Nutella. I put just bananas inside and then bananas with sunflower seed butter. Yum! I see lots of possibilities here. Thank you so much! I love all of your recipes, especially the plantain recipes, I hope you have more planned for the new year!
Ok, I did one more filling, leftover shredded pork, yummy! What a versatile crepe, it can go with a sweet or savory filling, and so quick and easy to make. Thank you again!
These are just amazing! My husband who love “regular” crapes loves these! Thank you for sharing!
These were yummy, but my batter didn’t swirl around like you said. I had to spread it to form my circle. I wonder if I should add more water to the mix? Mine also felt like grains on the tongue…is that about normal? I blended it for longer than the 2 minutes you suggested. My plantains were half green, half brownish, maybe that’s why? I had never had plantains before.
Hubby had them with scrambled eggs & chorizo. I made some blackberry chia jam & they were YUMM!!!
Yes, sounds like they need to blend longer. They should still work with partially ripe plantains, although the flavor would be slightly different.
How many Crepes does this recipe make? They look delicious.
Depends on the size. 10-12.
I’m so thrilled to find your website. plantain as a base is so ingenious! Here’s my question; I made these tonight for the first time to have as a dinner savory crepe- and they came out almost amazing. The texture and ease of cooking was fantastic. However- there is a taste- hard to describe- and rather subtle- but definitly there- for lack of better word, I’d say fishy?… rancid? the coconut oil is fresh, the eggs laid by the chickens yesterday…. do you know what I’m talking about? is this a plantain thing we have to love or leave? i just put ham on them so the fillings flavor was not overpowering enough to cover it- and sad to say my kids declined them- and i must admit- i wasn’t super into them either- is this something on my end? thanks for the reply- and despite this i’m super impressed and excited for other tries of your reciepes!
Totally. That’s the slightly ripe green plantain taste. If you get greener plantains, the flavor is more neutral (for lack of a better descriptor).
thank you! i will shop and try again…
Hi what are phantains? (google tells me it is a banana) & where do you get them from? I have not seen them in any local fruit & veg shops
They are in the same family as bananas, but are bigger and starchier. They look similar and are often close to bananas in the store.
Oh my goodness! I have been looking and looking for a Paleo Crepe receipe, and know I have found one. Thank you so much. I am looking forward to making these.