A raw, flourless, healthy version of a sweet crepe (from Ani’s Raw).
Grounded flaxseeds, banana, and water blended together. Then dehydrated.
The actual nutella is hazelnut chocolate spread, and this is exactly that, except made completely fresh and sugarless! It’s raw hazelnuts, cocao powder, agave, and water blended together.
I then spread the cream on one half of the crepe, topped with sliced strawberries and blueberries.
Fold crepe over, and there ya go! Great dessert or breakfast crepe.
Comments on Final Outcome:
I enjoy this crepe. The hazelnut cream is not too sweet. This is the second time that I made this, and this time I played with the recipe ratio, adding a little bit more of cocao and agave to give it more of a sweeter chocolate taste, and added more water than I did the first time around so it was easier for the hazelnuts to blend and so it didn’t come out chunky. The banana in the crepe itself added a nice complimentary flavor to the berries and nutella.
My reason for keeping this ingredient around in my life:
Hazelnuts are on the list of super foods because they’re rich in phytochemicals, which serve as antioxidant.