Monday, March 16, 2020

Spelt Crepes With Choc Hazelnut Spread


Try these healthier spelt crepes for breakfast tomorrow.

The ingredient of Spelt Crepes With Choc Hazelnut Spread

  • 150g 1 cup white spelt flour
  • pinch of salt
  • 1 egg
  • 360ml skim milk
  • 5g butter melted cooled
  • 120g hazelnuts roasted skins removed plus 1 tbs extra roasted coarsely chopped to serve
  • 2 1 2 tbs dark agave nectar plus 1 tbs extra to serve
  • 2 tbs raw cacao powder
  • 1 tbs coconut oil plus 1 tsp extra to grease
  • 2 ripe bananas peeled sliced

The Instruction of spelt crepes with choc hazelnut spread

  • sift flour and salt into a bowl make a well in the centre whisk the egg and 300ml milk together in a jug gradually whisk milk mixture into the flour until smooth stir in butter set aside to rest for 30 minutes
  • meanwhile process skinless hazelnuts in a food processor until finely chopped add agave nectar cacao coconut oil and remaining milk process until almost smooth and combined mixture will be a bit coarse
  • grease a 20cm frying pan with extra coconut oil heat over medium low heat add 1 4 cup of batter tilt the pan to cover the base cook for 2 minutes or until edge starts to curl turn and cook for 2 minutes or until golden transfer crepe to a plate keep warm repeat with remaining batter to make 8 crepes
  • spread the crepes with the choc hazelnut spread stack 2 crepes on each plate top with slices of banana sprinkle with the chopped hazelnuts and drizzle with a little extra agave nectar

Nutritions of Spelt Crepes With Choc Hazelnut Spread

calories: 514 806 calories
calories: 24 9 grams fat
calories: 5 7 grams saturated fat
calories: 65 6 grams carbohydrates
calories: 27 1 grams sugar
calories: n a
calories: 15 1 grams protein
calories: 45 milligrams cholesterol
calories: 222 milligrams sodium
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calories: nutritioninformation