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 cup buckwheat flour
2 cups milk (almond milk works just as well)
a few tabs of butter
chocolate-hazelnut spread (there are a lot of great organic options out there, without preservatives or corn syrup)
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.