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Total Time
25mins
Prep 15 mins
Cook 10 mins

from Paleomom.com

Ingredients Nutrition

Directions

  1. To make Nutella:.
  2. Blend hazelnuts in food processor or blender for 2-3 minutes until a paste begins to form.
  3. Melt chocolate and coconut oil together (you can use a small saucepan over low heat or your microwave).
  4. 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.
  5. To make crepes:.
  6. Peel plantains (I find it easiest to quarter them first) and place in a blender or food processor with the rest of the ingredients.
  7. Puree batter for 2 minutes until completely smooth.
  8. Meanwhile, heat a crepe maker, crepe pan, or omelet pan over medium to medium-high heat (I set my element to 6).
  9. 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.).
  10. 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.
  11. Add more coconut oil to the pan and repeat with the remaining batter.
  12. For nutella crepes, spread 2-3 Tbsp of paleo “nutella” over one side of the crepe and roll or fold.