These gluten-free crêpes are light, flavourful and delicious. If you were at the BBC Good Festival at Hampton Court Palace this weekend, you might have tried these crepes for yourself, where I was cooking up a storm. Now you can make them at home!
Here’s how to make these fun hazelnut crepes at home.
Ingredients
For the chocolate spread:
- 300 g (10.6 oz) blanched hazelnuts
- 1 tbsp groundnut oil
- pinch of salt
- 2 tsp cocoa powder or more if preferred
- 2 tsp vanilla essence
- 2 tbsp dark soft brown sugar
For the pancakes:
- 200 g (7.1 oz) gluten-free plain flour
- pinch salt
- 30 g (1.1 oz) icing sugar
- 2 eggs
- 500 ml (17 fl oz) whole milk
- 25 g (0.9 oz) goat’s butter melted (plus more to fry)
- 1 tsp bicarbonate of soda
- 75 g (2.6 oz) gluten-free rolled oats
Instructions
To make the sauce:
- Preheat the oven to 160C (140C fan, 320F).
- Spread the hazelnuts on a tray in a single layer and roast for 10 mins, then tip into a blender with a tsp of the oil and blitz until the oils release and you have a nut butter. It will take several minutes, stopping regularly to scrape down the sides.
- Add the remaining oil and blitz through, then add the remaining ingredients and blitz briefly until just combined. Taste.
- If you like, you can add more cocoa at this stage to make it a deeper chocolatey brown. Just pulse briefly to avoid over working it.
- Transfer to a clean, lidded jar and store in the fridge for up to a month.
To make the pancakes:
- Sift the flour, salt and icing sugar into a bowl and make a well.
- Whisk the eggs and milk together, then pour into the flour and whisk until fully combined.
- Next, whisk in the melted butter followed by the bicarbonate of soda.
- Warm a pancake pan over a medium heat with a dot of butter, then ladle in enough batter to just cover the pan in a thin layer, swirling to distribute.
- Quickly sprinkle with a tablespoon of oats before the batter has time to set.
- Flip the crêpe and cook on the other side until golden. Tip on to a plate.
- Repeat with the rest of the batter, placing a square of greaseproof between each one.
- To serve, spread the crêpes with the chocolate hazelnut spread as generously as you like, then roll up and serve.
Here’s that homemade hazelnut crepes recipe in a printable format.
Gluten-free oaty crêpes with homemade chocolate hazelnut spread
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8 -10
Delicious crêpes with an oaty topping, spread with homemade chocolate hazelnut spread. Perfect for breakfast!
Print Recipe
Pin RecipeIngredients
For the chocolate spread:
- 300 g blanched hazelnuts
- 1 tbsp groundnut oil
- pinch of salt
- 2 tsp cocoa powder or more if preferred
- 2 tsp vanilla essence
- 2 tbsp dark soft brown sugar
For the pancakes:
- 200 g gluten-free plain flour
- pinch salt
- 30 g icing sugar
- 2 eggs
- 500 ml whole milk
- 25 g goat’s butter melted (plus more to fry)
- 1 tsp bicarbonate of soda
- 75 g gluten-free rolled oats
Instructions
To make the sauce:
- Preheat the oven to 160C (140C fan, 320F).
- Spread the hazelnuts on a tray in a single layer and roast for 10 mins, then tip into a blender with a tsp of the oil and blitz until the oils release and you have a nut butter. It will take several minutes, stopping regularly to scrape down the sides.
- Add the remaining oil and blitz through, then add the remaining ingredients and blitz briefly until just combined. Taste.
- If you like, you can add more cocoa at this stage to make it a deeper chocolatey brown. Just pulse briefly to avoid over working it.
- Transfer to a clean, lidded jar and store in the fridge for up to a month.
To make the pancakes:
- Sift the flour, salt and icing sugar into a bowl and make a well.
- Whisk the eggs and milk together, then pour into the flour and whisk until fully combined.
- Next, whisk in the melted butter followed by the bicarbonate of soda.
- Warm a pancake pan over a medium heat with a dot of butter, then ladle in enough batter to just cover the pan in a thin layer, swirling to distribute.
- Quickly sprinkle with a tablespoon of oats before the batter has time to set.
- Flip the crêpe and cook on the other side until golden. Tip on to a plate.
- Repeat with the rest of the batter, placing a square of greaseproof between each one.
- To serve, spread the crêpes with the chocolate hazelnut spread as generously as you like, then roll up and serve.
Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can't wait to see your posts!
Have you tried these at home? What did you think?
For another delicious crepe recipe, try my crepes with lemon and chocolate sauce.
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Jorn E. says
Hello Emily
Those pancakes really look very delicious! I immediately get hungry just by looking at them. Almost every morning I am always thinking what I should eat because I never have good ideas for breakfast. Your ideas for breakfast are really awesome, especially this pancake recipe. All these little additions seem, at first glance, details but those details make them so much better. I haven’t tried them yet but I can’t wait to taste them.
Best regards
Jorn
Emily Leary says
Hello, thank you so much for your comments. I really hope that you enjoy these gluten-free crêpes when you try them! Let me know.
Camilla says
I am drooling over these lush pancakes right now and my daughter would go crazy for them as she loves chocolate/hazelnut spread and your’s is home-made so even better;-)
Kate - gluten free alchemist says
I love Oat pancakes and often make them myself. It will be interesting to try your recipe and see how it compares.
I saw the a2 Milk in Tesco last week and thought I should have a look at it and see what it was all about! Well done for the demo opportunity!
Emily Leary says
Thank you :) I tested using the oats a few different ways before settling on this one. I found that if I processed the batter in a blender with the oats, the oats get lost and it made the end result a bit rubbery, so sprinkling them on top worked but better and the crepes are lovely and light. Will go and check out your recipe!
Jenny says
Oh these just look and sound way too delicious and I love that they are gluten free. Yummy. Thanks for sharing I have pinned them to my board for later.
Emily Leary says
Awesome, thanks so much. Let me know if you try them.
vicki montague says
Hi Emily! This is really interesting! Not only are the crepes gluten-free (sound great!) but I have never heard of this milk before and could be the answer to our problems! My daughter used to have an allergy to milk protein. She no longer reacts as she used to but she still cannot tolerate it! I have also been told to avoid dairy since doing the York Tests and I wonder if it is the protein that I have a problem with too! I am really keen to try this milk now and have contacted the manufacturer to find out more. Great recipe and congrats for being asked to demo the recipe this weekend!
Emily Leary says
Interesting! Thanks so much for your kind words – good luck with the trial!