Gluten-Free Crepes with Chocolate Nut Butter

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.