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    Home - Breakfast

    Published: Dec 12, 2014 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

    Hazelnut Crepes Recipe

    Jump to Recipe Print Recipe

    Simple cinnamon sugar hazelnut crepes. Lightly sweet and nutty. These hazelnut crepes are perfect for stuffing with chocolate and fruit.

    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.

    Simple cinnamon sugar hazelnut crepes. Lightly sweet and nutty. These hazelnut crepes are perfect for stuffing with chocolate and fruit.

    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.

    Simple cinnamon sugar hazelnut crepes. Lightly sweet and nutty. These hazelnut crepes are perfect for stuffing with chocolate and fruit.

    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

    Simple cinnamon sugar hazelnut crepes. Lightly sweet and nutty. These hazelnut crepes are perfect for stuffing with chocolate and fruit.

    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.

    Simple cinnamon sugar hazelnut crepes. Lightly sweet and nutty. These hazelnut crepes are perfect for stuffing with chocolate and fruit.

    Hazelnut Crepes Recipe

    Amanda Powell
    Easy and delicious hazelnut crepes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 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

     

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    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

    1. K says

      March 31, 2020 at 8:02 pm

      Where’s the baking powder, baking soda and buttermilk in the ingredients??

      Reply
      • Amanda Powell says

        March 31, 2020 at 8:54 pm

        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
    2. ilovemyinterior says

      September 26, 2015 at 11:15 am

      Super nice recipe !! Love hazelnut crepes 🙂

      Reply
      • Amanda says

        September 26, 2015 at 11:31 am

        Thank you! They are a favorite of mine too!

        Reply
    3. Amaryllis @ thetastyother.com says

      April 25, 2015 at 3:17 pm

      I know what I'm making tomorrow morning. These look insane!

      Reply
    4. Jasmin says

      December 14, 2014 at 5:16 pm

      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
    5. Ala says

      December 13, 2014 at 5:40 pm

      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
    6. Amanda says

      December 13, 2014 at 4:33 pm

      I love everything about this breakfast recipe! YUM!!!

      Reply
    7. Thalia @ butter and brioche says

      December 13, 2014 at 4:49 am

      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
    8. Ashley | The Recipe Rebel says

      December 12, 2014 at 12:16 pm

      I am totally okay with this breakfast kick. I LOVE breakfast, especially crepes! So perfect for filling!

      Reply
    9. Sarah | Broma Bakery says

      December 12, 2014 at 11:24 am

      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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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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