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Buckwheat Chocolate-Hazelnut Crêpes


Inspired by the classic Nutella crêpes found all over Paris, we give ours a gluten-free makeover by using buckwheat flour, which lends a deliciously nutty undertone, and is actually the signature crêpe of Brittany. Breizh Café‎ in Paris is famous for their galettes de blé noir(buckwheat crêpes) and prove that this classic indulgence made a tiny bit healthier can still be just as delicious.

1. Combine the flour and milk in a large mixing bowl. Add the egg while whisking, and mix until smooth.

2. Place a crêpe pan or a frying pan (with the most shallow sides possible) over medium high heat. Lightly butter the skillet and pour a few tablespoons of the batter into the pan and immediately swirl to coat the whole pan with the batter you’ve just poured (it should be a very thin layer).

3. Cook for about a minute, until the crêpe sets and begins to brown around the edges. Loosen the edges with a spatula, and very carefully flip the crêpe and cook for about another 30 seconds. Transfer to a plate and immediately spread about a tablespoon of chocolate-hazelnut spread to the middle of the crêpe while it’s still hot.

4. Fold over once lengthwise and then again the opposite way to create a triangular shape.