Paleo Crepes With Nutella

Another great recipe from The Paleo Mom

This is the recipes that I was trying to perfect when I accidentally created my Perfect Paleo Pancakerecipe.  Creating a paleo crepe has been a goal of mine for a few months and I am so happy to finally be able to share a truly delicious paleo crepe recipe with you!  This is yet another green plantain-based recipe (see my Plantain Cracker recipe for tips on storing plantains).

Crepes were always a special treat growing up.  We didn’t own a crepe maker so my mom made them the old fashioned way in our old cast iron frying pan.  I always liked them plain with just a dusting of icing sugar on top.  My brothers usually ate them with jam in the middle.  As an adult, I rediscovered crepes while gallivanting through Paris with my then fiancé (now husband).  Crepes are a standard street food in France and that’s when I discovered the sheer joy of a nutella-filled crepe (nutella is a chocolate hazelnut spread and one of my greatest weaknesses before discovering paleo).  Two great loves thus combined into one delicious diabetes-inducing addiction.  So, creating a paleo version of this favorite treat makes me very, very happy.

These crepes are nut-free (and coconut-free if you substitute another oil for the coconut oil), although clearly the paleo nutella isn’t.  Other delicious fillings or sides for crepes are fresh fruit, fruit spreads (like jam or coulis), coconut cream (the top fatty half of a can of full-fat coconut milk), coconut cream mixed with lemon juice, and nut butters.  You can also try a savory filling with these crepes or even use these crepes in place of tortillas for enchiladas.   You could even roll some deli meat and paleo mayoor mustard into these crepes for a fun lunchbox food!

Crepes are easiest to make with a crepe maker or a crepe pan.  However, these specialty kitchen tools are not a necessity.  I made my crepes with a 12” non-stick omelet pan (the edges are at a good angle for getting underneath the crepe to flip it).  Sure, it’s more work and my crepes are not as thin or even as they would be with a crepe maker, but it still works for me.  But, if you find yourself wanting to make these often, investing in a crepe maker is definitely worth it.  This recipe makes 6-7 crepes and is easily doubled.


Ingredients (Paleo “Nutella”):

  1. Blend hazelnuts in food processor or blender for 2-3 minutes until a paste begins to form.
  2. Melt chocolate and coconut oil together (you can use a small saucepan over low heat or your microwave).
  3. Add warm chocolate to hazelnuts and blend an additional 2-3 minutes until completely smooth.  Let cool.  Store at room temperature for up to a few days or in the refrigerator for a few months.

Ingredients (Nut-Free Paleo Crepes):

  1. Peel plantains (I find it easiest to quarter them first) and place in a blender or food processor with the rest of the ingredients.
  2. Puree batter for 2 minutes until completely smooth.
  3. Meanwhile, heat a crepe maker, crepe pan, or omelet pan over medium to medium-high heat (I set my element to 6).
  4. Add 1 tsp of coconut oil to the pan for each crepe (just enough that the crepe doesn’t stick, but not so much that the batter can’t spread out when you swirl the pan).  Add 3-4 Tbsp of batter (you could use a ¼ cup scoop or just eyeball it) to the pan and immediately hold the pan up over the element while you swirl/angle the pan so that the batter spreads out into a uniform circle. (If you have a crepe pan, use the spreader to spread out the batter.  If you have a crepe maker, follow the directions.)
  5. Cook for 45-75 seconds on the first side, until the top looks dry.  Flip and cook for 15-30 seconds on the second side.
  6. Add more coconut oil to the pan and repeat with the remaining batter.
  7. For nutella crepes, spread 2-3 Tbsp of paleo “nutella” over one side of the crepe and roll or fold.
  8. Enjoy!


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