Homemade chocolate spread (Nutella‑style) recipe for crêpes
Hello everyone. Hands up if you’d like a crêpe. Today in France we celebrate ‘La Chandeleur’. It’s a pagan‑origin tradition held on February 2nd, when people cook and eat crêpes, both savory and sweet.
At home, we usually make them once a week, often on Sundays. From time to time we prepare the classic crêpe recipes with ham, cheese, and egg, like we did today, but we often eat them filled with raw or cooked vegetables (they’re delicious with grated carrot, sautéed mushrooms with onion, homemade yogurt sauce, and tamari sauce, for example).
We had tried several crêpe batter recipes, but for months now we’ve been enjoying the one made with oat milk, eggs, and buckwheat flour from Chloé Sucrée’s first cookbook, the creator of the Being Biotiful project (if you don’t know it, we invite you to take a look — it’s based on using the Batch Cooking method to prepare vegetarian, gluten‑free, seasonal recipes).
It had been a while since we last made homemade chocolate cream or Nutella‑style spread for crêpes, and since lately any excuse is good for celebrating, we prepared the spread for an afternoon snack with the kids, in addition to the savory crêpes. We’re sharing the recipe because, besides being gluten‑free (like all the recipes we share from home), it contains no refined sugar and is much healthier.
Enjoy! If you make it at home and give it a try, we’d love to hear what you think.
HOMEMADE CHOCOLATE SPREAD (NUTELLA‑STYLE) RECIPE FOR CRÊPES
By Du bois à la maison
Serves: 4–6 people
Prep time: 5–10 minutes
Total time needed: 1 hour and 30 minutes
Category: Gluten‑free recipes
INGREDIENTS
200 grams of hazelnuts (or 100 g hazelnuts and 100 g almonds)
4 tablespoons olive oil
70 grams coconut sugar
1 bar of dark chocolate (about 200 grams)
A pinch of salt
INSTRUCTIONS
1. Place the hazelnuts (or the hazelnut–almond mix) on a microwave‑safe plate or dish and cook them at medium power for 10 to 15 minutes (it’s important not to use high power). Heat them until the skins start to come off on their own without burning the nuts.
2. Let the hazelnuts cool (at least one hour of resting time). After that hour, remove the skins. Set the peeled nuts aside in a bowl or any container.
3. In the appliance you’ll use to blend everything (a food processor, blender, Thermomix, etc.), add the hazelnuts (or hazelnuts and almonds) together with the coconut sugar. Mix well and blend for about 30 seconds.
4. Add the olive oil to the mixture and blend again for about one minute.
5. Add the dark chocolate bar cut into pieces and blend again until fully incorporated.
6. Once the mixture is well blended, add a pinch of salt and blend for one more minute.
7. Pour the chocolate cream into the container you’ve chosen for serving.
8. Enjoy it with your crêpes or with anything you’d like to pair it with!