Quantcast

Jewish Journal

Comfort Food Gets a Makeover Pt. 2- Nutella Strawberry Crepes

by Sima Cohen

July 12, 2014 | 4:26 pm

Nutella Strawberry Crepes

Who doesn’t love the aroma of freshly cooked crepes, and the sight of them nicely stacked on a plate, drizzled with guilt-free Nutella spread, and juicy, red strawberries gracing the top. Yes, I know, me too. Quick to make, and as always, made with real ingredients sitting in your pantry right now, this recipe is a beautiful Sunday morning breakfast option. Pair with my papaya smoothie (http://www.expresshometrainer.com/the-raw-series-part-3-1-minute-delicious-detoxifying-coconut-papaya-smoothie/), a vase of flowers in the middle of the table, and voila, a scenic breakfast that comes loaded with vitamins, minerals, and antioxidants.

Serves 3 (2 crepes per person)

Ingredients:

½ cup almond meal

½ cup oats

2-3 tablespoons whole wheat flour

1 cup unsweetened almond milk

1 egg

1 teaspoon best quality vanilla extract

2 tablespoon agave, coconut nectar, or maple syrup

pinch of sea salt

2 cups strawberries, halved

2 Tbsp “Nutella” spread, per crepe

Optional

3 Tbsp chopped pistachios

 

Preparation:

Add the oats and almond meal in a high speed blender. Blend for 30 seconds or until a flour-like substance forms.
Move to a large mixing bowl. Add the milk, egg, vanilla, sweetener of your choosing, and salt. Whisk for 1 minute or until mixed together. Do not over mix.
Meanwhile, in a  large skillet over low heat, pour about ¼ cup batter onto the pan. Spread the batter out for a larger, thinner crepe. Cook until the edges of the crepe come up easily with a spatula, and then flip. Repeat process until all crepes are made.
Stuff the crepes with halved strawberry slices, sprinkle the pistachios, and drizzle the “Nutella” Spread on top. Bon appetite!

“Nutella” Spread

Prep time:5 mins

Cook time: 5 mins

Ingredients

1.5 cups raw hazelnuts
6 Tbsp unsweetened, cocoa ( or cacao) powder
6-8 Medjool dates
2/3 cups water (or your favorite nut milk)
pinch of sea salt
2 Tbsp coconut oil (optional)
1 tsp vanilla extract

Preparation
1. Add hazelnuts to high speed blender and process until you get a sticky dough, almost like a nut butter.
2. Add the rest of the ingredients and process until you get a smooth, creamy, thick chocolate spread.

Sima’s Tip:
For stronger flavor, you can roast the hazelnuts for afew minutes prior blending them. Either way this recipe is so delicious. I suggest you make an extra batch – it won’t last long.

Tracker Pixel for Entry

COMMENTS

We welcome your feedback.

Privacy Policy

Your information will not be shared or sold without your consent. Get all the details.

Terms of Service

JewishJournal.com has rules for its commenting community.Get all the details.

Publication

JewishJournal.com reserves the right to use your comment in our weekly print publication.

ADVERTISEMENT
PUT YOUR AD HERE