Recipes › Dessert

• Dessert
• 25 min
• Halal
• Kosher
• Pescatarian
• Vegetarian

Hazelnut chocolate spread on crêpes

Crêpes with a homemade hazelnut-cocoa spread and banana.

Calories

442

Protein

13 g

Carbs

57 g

Fat

20 g

Per serving. Makes 4 servings.

Ingredients

• 80 g Hazelnuts
• 2 tbsp Cocoa powder
• 3 tbsp Maple syrup
• 2 tbsp Semi-skimmed milk
• 2 Banana
• 4 servings Crêpe batter

Contains: Cereals containing gluten, Eggs, Milk, Tree nuts. Always check the labels of what you buy.

Method

1. Toast the hazelnuts in a dry frying pan for 4–5 minutes until golden. Rub off as much skin as you can in a tea towel.
2. Blend the warm hazelnuts in a food processor for several minutes, scraping down often, until they turn into a runny butter.
3. Add the cocoa, maple syrup and milk and blend until smooth.
4. Cook the crêpes in a lightly greased non-stick pan, about 1 minute a side.
5. Spread each crêpe with the chocolate spread, add sliced banana and fold into quarters. Two crêpes a portion.

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