Gluten Free Crepes with Chocolate Nut Butter

chocolate nut butter crepes dairy free gluten free nut butters nut milks plant-based milk vegetarian

Recipe prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Happy Earth Day!

These vegetarian crepes are made from buckwheat and oat flour, both are naturally gluten-free and very nutritious. Buckwheat is packed with antioxidants and has a unique amino acid composition that provides many health benefits. Oats provide various vitamins and minerals and the combination offers a great source of fiber. Add a creamy rich nut butter filling and you will boost the cardio-protective fiber content even more!

Both of these gluten-free grains are sustainable and even benefit the environment. Buckwheat grows quickly, so it typically requires no chemical help. And oats are a great for soil conservation! 

Gluten-free crepes with chocolate nut butter really do the body good!

INGREDIENTS

For chocolate nut butter

  • 2 cups (300g) of any nut such as almonds, cashews, hazelnuts, pecans, etc.
  • 2 tbsp cacao powder
  • 1 ½ tbsp. of maple syrup, agave or honey
  • 1/8 tsp vanilla extract
  • 1/8 tsp Pink Himalayan salt (optional)

For oat flour

  • 2 cups of rolled oats
  • 1/8 tsp Pink Himalayan salt (optional)

For crepes

  • 1 ¼ cups any plant-based milk made with the NutraMilk
  • 3 large eggs
  • 4 tbsp butter (melted, ghee or light olive oil)
  • 3/4 cup gluten-free buckwheat flour
  • 1/4 gluten-free oat flour made with the NutraMilk
  • 1/2 tsp salt
  • 2 tsp olive oil (divided, for cooking)

INSTRUCTIONS

  • Making chocolate nut butter
    • Place nuts, sweetener of choice, cacao powder, vanilla extract and salt in the NutraMilk container.
    • Press Butter cycle, set for 12-13 minutes (time will vary depending on the type of nut)
    • Press Start.
    • Open the container lid.
    • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Making oat flour
    • Place oats in the NutraMilk container
    • Press Butter Cycle, set 2-3 minutes until you get flour consistency.
    • Press Start
    • If necessary, set for an additional 1-2 minutes

  • Making crepe batter
    • Pour plant-based milk, eggs, and melted butter or olive oil into a blender or mixing bowl. Pulse or whisk just until combined.
    • In a small bowl, mix gluten-free buckwheat flour, gluten-free oat flour, and salt. Add to liquid in a blender or mixing bowl and pulse or whisk just until combined and smooth.
    • Allow batter to rest for 2 hours. This gives the flour time to absorb the liquids in the recipe.
  • To cook crepes
    • Heat a low-sided 8-inch skillet (this is an ideal size but you can use any other size skillet – the crepes will just vary in size) or crepe pan over medium-high heat.
    • Add 1/4 teaspoon oil to the skillet and brush to coat the bottom of the skillet. (Do this before making each crepe).
    • Pour 1/4 cup of batter into the heated skillet. Swirl the skillet until the bottom of the pan is covered with batter.
    • Cook the crepe for about 1 minute. The crepe should be barely moist on top.
    • Use a thin spatula to loosen the edges of the crepe, slide the spatula under the crepe and gently flip it upside down.
    • Cook for another minute, just until lightly browned and transfer crepe to a cooling rack or plate.
    • Repeat with the remaining batter.
    • Serve with nut chocolate nut butter and fruit filling and enjoy!
    • **If you want to add any chocolate syrup to garnish- try this vegan recipe.



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