Gluten-free oaty crêpes with homemade chocolate hazelnut spread

Course: Breakfast
Keyword: breakfast, chocolate, crepes, hazelnut, pancakes
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8 -10
Author: Emily Leary
Delicious crêpes with an oaty topping, spread with homemade chocolate hazelnut spread. Perfect for breakfast!
Print Recipe


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 butter melted (plus more to fry)
  • 1 tsp bicarbonate of soda
  • 75 g gluten-free rolled oats


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.