Savor this decadent treat of Paleo hazelnut butter stuffed crepes. These delicious breakfast or dessert crepes are made with roasted hazelnuts, raw cacao, and creamy bananas.
Ingredients: For Crepes:. 3 eggs. 1 ripe banana. 2 tbsp coconut flour. 1 tbsp almond milk. For Hazelnut Butter Filling:. 1 cup roasted hazelnuts. 2 tbsp raw cacao powder. 2 tbsp maple syrup. 1 tbsp coconut oil. 1/2 tsp vanilla extract. Pinch of salt. For Topping:. Fresh berries. Coconut flakes. Extra hazelnut butter.
Instructions: In a blender, combine eggs, banana, coconut flour, and almond milk. Blend until smooth batter forms. Heat a non-stick skillet over medium heat. Pour a small amount of batter onto the skillet and spread it out into a thin crepe. Cook for 2-3 minutes on each side, until lightly golden. Repeat with the remaining batter to make multiple crepes. In a food processor, combine roasted hazelnuts, raw cacao powder, maple syrup, coconut oil, vanilla extract, and salt. Process until smooth hazelnut butter forms. Spread a generous amount of hazelnut butter filling onto each crepe. Fold or roll the crepes. Top the stuffed crepes with fresh berries, coconut flakes, and extra hazelnut butter. Serve and enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
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