• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Boulder LocavoreĀ®

Easy Flavorful Recipes for Everyday

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • Ɨ

    Home Ā» Recipes Ā» Desserts (No Bake) Ā» Italian Chestnut Crepes with Nutella Cream filling {gluten free}

    LAST UPDATED: May 18, 2018 • FIRST PUBLISHED: November 30, 2012 By Toni Dash 18 Comments

    Italian Chestnut Crepes with Nutella Cream filling {gluten free}

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Italian Chestnut Crepes with Nutella Cream filling

    When I was growing up a favorite holiday outing was an annual trip to The Magic Pan restaurant for a meal of crepes. Originally started at Ghirardelli Chocolate in San Francisco, The Magic Pan became a nationwide chain of restaurants all serving up both sweet and savory crepes. It was all very exotic to me; the finely rolled, airy crepes filled with warm, rich fillings. I remember dressing up and usually going to the restaurant after a city outing to see the Nutcracker Ballet, another annual celebration of the season.

    felt mushrooms

    When my children were younger I was flooded with the magical memory and wanting to afford them a visit to the popular creperie. But alas when sleuthing I learned they were no longer in business. Having since become gluten free I put crepes in the ‘won’t have that again’ category until recently.

    One benefit of eating gluten free is the exposure to the variety of flours available. Loving a novel or unique find, when I ran into Italian Chestnut flour* I had to buy it. Made from 100% ground chestnuts it harkened to the rustic, cozy quality I love about fall and winter. I noted a little crepe recipe on the back of the bag which really piqued my curiosity. I went home and began to experiment.

    Italian Chestnut Crepes with Nutella Cream filling with whipped cream

    drink with straws
    I served these crepes with homemade Spiced Hazelnut Milk 

    After a few rounds of changing around ingredients I was delighted to have fashioned a lovely crepe that cooked quickly as a crepe is meant to do and was pliable to roll around delectable filling, in this case of Whipped Nutella Cream. The crepes bear a more rustic appearance than those paper-thin served at the Magic Pan but I did not care. I love things that look ‘real’ and these were welcoming and delicious. My success gave way to many ideas both sweet and savory crepes, and the satisfaction that crepes are back in my now gluten free repertoire.

    *I purchased the Dowd & Rogers Italian Chestnut flour locally at Vitamin Cottage in Lafayette Colorado.

    Italian Chestnut Crepes with Nutella Cream filling from above

    Italian Chestnut Crepes with Nutella Cream filling

    Italian Chestnut Crepes with Nutella Cream filling {gluten free}

    These delicious gluten free crepes are made unique with the addition of Chestnut Flour and ground cinnamon, making them a perfect to wrap around Whipped Nutella Cream. The feeling is light, airy and full of chocolate-hazelnut flavor. While working at high heat one needs to give full attention to the quick-cooking crepes and be ready to spread batter quickly and flip them fast!
    5 from 1 vote
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes
    Servings: 8 -10 crepes; filling for 8 crepes
    Calories: 594kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    For the Crepes:

    • 2/3 cup Chestnut Flour
    • 1 1/3 cups All Purpose Gluten Free flour blend (I used King Arthur GF Blend)
    • 1 cup Whole Milk
    • 1 cup Water
    • 2 Eggs , room temperature
    • 1 tablespoon unsalted Butter , melted
    • ¼ teaspoon Kosher Salt
    • ¼ teaspoon ground Cinnamon

    For the Nutella Cream filling:

    • 1 cup Nutella
    • 2 cups heavy Whipping Cream (plus additional whipping cream for topping the crepes)

    Instructions

    For Making the Crepes:

    • In a large mixing bowl, whisk together the flours, milk, water, eggs, butter, salt and cinnamon. Allow to sit for 10 minutes._Note: the batter should be like a thick liquid NOT a batter. If it becomes too thick gradually add some more water or milk, whisking to thin the batter._
    • Using a heavy, non-stick 8 or 9 inch skillet (treated with non stick spray) over high heat, pour 1/3 cup of crepe batter into the hot skillet. Quickly swirl to cover the bottom of the pan or smooth with a high-heat tolerant spatula to cover the bottom of the pan. As crepe begins to cook (you will note the color and texture changing to look drier), in about 1-2 minutes, flip crepe over with a spatula to finish cooking on opposite side (usually less than 1 minute). They will be a light brown and begin to turn golden when done.
    • Allow crepes to cool to room temperature. Fill with desired filling (Nutella Cream instructions below). Note: once crepes have cooled, they can be stacked with wax paper between each one, and sealed in an air tight container or plastic wrap for a few days in the refrigerator. They can also be frozen for future use.

    For Making the Nutella Cream filling:

    • Using a mixer beat Nutella in a large bowl until it becomes light and airy (about 2 minutes). Pour whipping cream into whipped Nutella and beat on high until the mixture is fully combined and stiff (does not need to make stiff peaks); about 4-5 minutes (time may vary by altitude and humidity).
    • Fill each crepe with ½ cup of Nutella cream, making a thick line down the middle of a crepe then rolling it closed. Top with additional plain whipped cream and a sprinkle of cinnamon if desired.

    Notes

    The basic proportions for the Nutella cream filling are ¼ cup Nutella and ½ whipped cream (makes a volume of 1 cup when complete) per 2 crepes. You can scale the amount of your batch accordingly using these basic measurements.

    Nutrition

    Calories: 594kcal | Carbohydrates: 56g | Protein: 8g | Fat: 38g | Saturated Fat: 26g | Cholesterol: 129mg | Sodium: 146mg | Potassium: 252mg | Fiber: 5g | Sugar: 26g | Vitamin A: 1040IU | Vitamin C: 7.6mg | Calcium: 140mg | Iron: 3.2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    A metal bowl filled with acorns

    « Chocolate Truffle Peppermint Kiss Cookies {gluten free}
    Bombur’s Vanishing Cobbler and The Hobbit »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder LocavoreĀ®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. marla says

      December 24, 2012 at 7:51 am

      Beautiful! Love these crepes. Will be linking back to this in my upcoming post šŸ™‚

      Reply
    « Older Comments

    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFEĀ EASIER with delicious, well-tested recipes and travel tips!Ā More About Me …

    Search Boulder Locavore

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Sparkling Cranberry Vodka Punch Sparkling Cranberry Vodka Punch Recipe
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • Muffin Tin Eggs Denver Omelet title image Muffin Tin Denver Omelet: Muffin Tin Eggs You’ll Love!

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright Ā© 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.