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 tbsp extra roasted coarsely chopped to serve
• 2 1 2 tbsp dark agave nectar plus 1 tbsp extra to serve
• 2 tbsp raw cacao powder
• 1 tbsp 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

fatContent: 514 806 calories
saturatedFatContent: 24 9 grams fat
carbohydrateContent: 5 7 grams saturated fat
sugarContent: 65 6 grams carbohydrates
fibreContent: 27 1 grams sugar
proteinContent: n a
cholesterolContent: 15 1 grams protein
sodiumContent: 45 milligrams cholesterol

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