Crepe Week: Homemade Nutella and Strawberry Crepes

HAPPY CREPE WEEK

Aurjourd’hui, est La Chandeleur! It’s officially Crepe Day! That means, I have for you a classic crepe filling and flavor combination. I could eat strawberries and Nutella all day everyday if I let myself, and putting those two in a warm crepe is absolutely divine! But this recipe includes a 4-ingredient, vegan, Nutella recipe you can make yourself. What more could you ask for? So here you are, some homemade nutella and strawberry crepes.

DESSERT CREPES

First, let’s talk about why this homemade Nutella is so awesome:

• It only has four ingredients
• It is vegan
• It can keep for up to two weeks unrefrigerated. (If it lasts that long without being eaten)
• It is silky and won’t get lumpy or hard or discombobulated*
• It’s really delicious and you’ll want to put it on everything

*If you let it sit too long untouched, natural separation does occur (think peanut butter), but give it a quick stir and it’s ready to go.

If these things don’t convince you to give this a try, I don’t know what will. It’s a wonderfully simple recipe that doesn’t take much time AT ALL once the hazelnuts are toasted. But that’s what gives it the fantastic toasty nutty flavor. I prefer things a bit less sweet, so should you find this recipe ratio to be too “nutty” add another tablespoon of sugar. I won’t tell. This recipe is dangerously simple and you’re going to love it.

Now, as for this crepe, let’s be honest, today it’s mostly a conduit for the Nutella… But this combination is perfect and it is a really quick yet impressive weeknight dessert, or weekend breakfast. You can make these Homemade Nutella and Strawberry Crepes using this Foolproof Crepes recipe. Give this a go and let me know what you think! And in honor of La Chandeleur, give that crepe a flip with a coin in your other hand. If you stick the landing, you may just earn yourself and your family a bit of wealth. At least that’s what they say… 🙂

Print Pin

Homemade Nutella

Quick, easy and silky homemade nutella.

Servings 1 Cup

Ingredients

• 1 Cup Hazelnuts
• 2 Tbsp Coconut oil
• 1/3 Cup Cocoa powder
• 3/8 Cup Confectioner's Sugar

Instructions

• Preheat oven to 350 degrees F. Put hazelnuts on baking sheet and bake in preheated oven for 15 minutes. Place toasted hazelnuts on a towel and rub them until the skins come off.
• Put hazelnuts into blender with coconut oil. Blend/purée until the mixture becomes a paste, making sure to scrape the sides of the blender as you go.
• Once it is a paste, add the cocoa powder and sugar. Blend until well combined. If it is too thick for your liking, add one more Tbsp of coconut oil.
• Store in an airtight container at room temperature for up to 2 weeks.