Published: · Modified: by Amanda Powell · This post may contain affiliate links.
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I've been on a real breakfast kick lately. I love breakfast. I'd eat it all day if I could.
Okay, okay, so there have been several times I've had breakfast all day, but I'm sayin'.... I'd do it all the time if I could.
I got a crepe maker a few weeks back because I was thinking about this little cafe I used to go to a lot back when I was living in Chiswick calledCrepe Parisienne. I was recently told our favorite chef left and I was so sad to hear about that. He took forever to make your order, but it was because he took so much time to ensure each crepe was perfect. My flatmates and I witnessed him remake a single crepe several times before finally being satisfied with it enough to serve. It was well worth the wait.
My crepes are not as incredible as his (but how could I beat a professional crepe maker from Brittany?), but I like to think he would approve of these delicious cinnamon sugar hazelnut crepes.
Originally, I wanted to use just hazelnut flour in this recipe, however, the batter was not thick enough to stay together when you tried to flip them, so I had to add a small amount ofall-purpose flour to the batter. You can use a gluten-free all-purpose flour to keep the recipe completely gluten-free.
These crepes are really light and nutty and are perfect for filling with chocolate and a variety of fruit. I didn't want to go too into what you should fill these crepes with because that's just not fun. In case you are wondering, I filled these crepes with dark chocolate and banana slices, but use whatever you have around because these crepes really go well with everything! Here are some of my favorite combinations for the hazelnut crepes (by the way, for some reason I keep typing hazelbutts):
- chocolate & banana
- pears & salted caramel
- chocolate & jam
- nut butters
- nothing at all
I used a 12 inch crepe maker to make these crepes because I wanted large crepes, but you can use almost any frying pan (I prefer nonstick). The recipe makes eight 12 inch crepes, but if you use a smaller pan, you will have more crepes.
Recipe Card
Hazelnut Crepes Recipe
Amanda Powell
Easy and delicious hazelnut crepes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
Servings 8 crepes
Calories 169 kcal
Ingredients
- ¾ cups hazelnut flour
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- ⅛ teaspoon salt
- 2 large eggs
- 1 cup milk
- 3 tablespoons melted unsalted butter plus extra for greasing
- 1 teaspoon vanilla extract
Instructions
Mix together the flours, sugar, cinnamon, and salt together. Set aside.
In a small bowl, mix together the eggs, milk, butter, and vanilla together.
Add the wet ingredients to the dry and mix well.
Heat your pan or crepe maker to medium-high or 400 degrees F. Lightly grease.
Pour a scant ¼ cup on the middle of the pan. If you are using a skillet, you can swirl the pan quickly to spread the batter, or if you are using a crepe maker, use your batter spreader to evenly spread the batter around the griddle.
Once you see a few small bubbles on the batter, flip and cook for an additional minute. Use a turner or spatula to remove.
Fill one-quarter of the crepe with your filling of choice. Fold over the crepe in half over the filling, then fold the crepe in half again over the filling part to form a triangle.
Notes
Best served warm
Nutrition
Serving: 1gCalories: 169kcalCarbohydrates: 10gProtein: 5gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 60mgSodium: 66mgFiber: 1gSugar: 4g
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire
More Breakfast Recipes
- Coffee Cake Muffins
- Cranberry Orange Scones
- Pumpkin Spice Bagels
- Coffee Smoothie
About Amanda Powell
Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.
Reader Interactions
Comments
K says
Where’s the baking powder, baking soda and buttermilk in the ingredients??
Reply
Amanda Powell says
I am not sure what happened with the instructions, but there is not baking powder, baking soda, or buttermilk in the recipe. There is milk, and you can use buttermilk in it. There are no leavening agents in crepes. Sorry for the confusion, and I am correcting the issue now!
Reply
ilovemyinterior says
Super nice recipe !! Love hazelnut crepes 🙂
Reply
Amanda says
Thank you! They are a favorite of mine too!
Reply
Amaryllis @ thetastyother.com says
I know what I'm making tomorrow morning. These look insane!
Reply
Jasmin says
Perfect twist on a classic recipe... I would eat these crepes with chocolate and banana filling, but I know that they taste perfect with nothing at all 🙂
Reply
Ala says
I guess one of the only perks of being quite single is that I have on responsibilities to feed anyone besides myself--so breakfast all day is DEFINITELY something I take advantage of! Saving this recipe for dinner one of these days, Amanda!
Reply
Amanda says
I love everything about this breakfast recipe! YUM!!!
Reply
Thalia @ butter and brioche says
Hazelnut is one of my favourite flavours EVER.. so I know I would love these crepes! They definitely will be getting made this weekend Amanda, and I will be smothering them in delicious oozy nutella!
Reply
Ashley | The Recipe Rebel says
I am totally okay with this breakfast kick. I LOVE breakfast, especially crepes! So perfect for filling!
Reply
Sarah | Broma Bakery says
Yum and want? I adore crepes. But also get frustrated with them, because once I eat one, I want to eat them ALL! Well, I guess things could be worse.
Reply
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