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 called Crepe 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 of all-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.
- ¾ cups hazelnut flour
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons cinnamon
- ⅛ teaspoon salt
- 2 eggs
- 1 cup milk
- 3 tablespoons melted unsalted butter, plus extra for greasing
- 1 teaspoon vanilla extract
- Mix together the flours, baking powder, baking soda, sugar, cinnamon and salt together. Set aside.
- In a small bowl, mix together the eggs, buttermilk, 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 pan, 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.