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Gluten-Free Matcha Crêpes With Chocolate Ganache + Toasted Hazelnuts


matcha crepes with chocolate ganache and toasted hazelnuts // gratitude and greens // #vegan #glutenfree #matcha #recipe #chocolate

After taking a few months off to recuperate after graduation, I decided to start my job search this week. I still haven’t quite decided what I want to pursue as a career. There is a part of me that would love to continue working in a professional kitchen, and another part of me that is yearning for intellectual challenge. I want to do something I love. I want to change the world. I want to live on my own terms, create a life I love. There seem to be a million things I want to do: become a holistic nutritionist, go to graduate school, become Sheryl Sandberg or Beyoncé (haha), start an urban farm, go to culinary school, or work for a NGO. There are moments when I feel overwhelmed by all the possibilities, and I am learning to take a step back and tell myself that life is long. I am young. I have time. 

You know, assuming I don’t die tomorrow.

Applying to jobs and putting yourself out there is a scary thing to do, and I have to remind myself that I am a fully capable human being with lots to offer. I tell myself not to second-guess my abilities and my potential. I need to lean in, and trust that if one door closes, another will open.

matcha crepes with chocolate ganache and toasted hazelnuts // gratitude and greens // #vegan #glutenfree #matcha #recipe #chocolate

In the meantime, I am continuing to do the things I enjoy: spending time with loved ones, feeding my creative spirit (reading, writing, photographing), and developing delicious and nourishing recipes to share on the blog. I’ve been working on developing a masala chai hot chocolate for the blog, although I am feeling less than hopeful after a few failed attempts.

These matcha crêpes were supposed to be a part of a matcha crêpe cake with whipped vanilla coconut cream and toasted hazelnuts, but too many things went wrong along the way. My pan was too hot at the beginning, my oil began to burn, some crêpes were too thick, and in the end, only a few of the crêpes were good enough to make a whole cake. My whipped coconut cream didn’t set right, either. I wasn’t having the best day already, and at this point, I was beginning to feel slightly desperate. But I looked at my few good crêpes and thought: why not just eat them as they are, with a chocolate drizzle and some nuts?

Which is exactly what I did. And you  know what? They were really tasty.

matcha crepes with chocolate ganache and toasted hazelnuts // gratitude and greens // #vegan #glutenfree #matcha #recipe #chocolate

Get Your Matcha Game On
Lately, the food world seems to be fawning over matcha. Just this week, Bon Appétit Magazine shared a link on their Facebook page on matcha culture, calling it “the next big thing in tea.” Matcha, however, has been around for centuries. It originated in China during the Tang dynasty, and was brought over to Japan, along with Rinzai Zen, with the Buddhist monk Eisai in 1191.

Matcha is an antioxidant rich tea made from tea leaves grown in the shade, which allows the leaves to develop higher (and very impressive!) levels of chlorophyll and amino acids. Matcha also happens to be a natural energy booster, as it is the highest caffeinated green tea around. The natural fibre in matcha, however, helps to keep your energy levels stable by slowing down the absorption of caffeine. The only thing you have to fear about matcha is the whopping price tag: due to the labour intensive process of harvesting the leaves, good quality matcha can cost as much as $165USD for 20 grams. Lower grade matcha meant for culinary use can be found for cheaper, but I highly recommend buying a small (read: affordable) quantity of ceremonial grade matcha to try.

matcha crepes with chocolate ganache and toasted hazelnuts // gratitude and greens // #vegan #glutenfree #matcha #recipe #chocolate

Matcha Crêpes With Chocolate Ganache + Toasted Hazelnuts
Makes 10+ crêpes. Cake serves 4-6.

Part 1: Crêpes
INGREDIENTS

  • 1 cup wholemeal buckwheat flour
  • 1 cup unsweetened almond milk, at room temperature
  • 1/2 cup warm water
  • 4 eggs, at room temperature- if vegan, use 4 flax eggs (1 tbsp ground flax : 3 tbsps water, let sit for 5 minutes)
  • 1/4 cup coconut sugar
  • 4 tablespoons melted coconut oil or melted unsalted butter
  • 2 tablespoons matcha powder
  • a pinch of salt
  • coconut oil, for cooking

INSTRUCTIONS

1. Sift the buckwheat flour, matcha powder, salt, and coconut sugar into a large bowl.
2. In the bowl of a stand mixer, blend the almond milk, water, eggs, and oil. You can also do this in a blender.
3. Add half of the flour mixture. Once incorporated, add the rest of the flour mixture.
4. Melt some coconut oil in a skillet over medium low heat.
5. Spoon 3 tablespoons of the crêpe batter into the skillet, tilting and rotating the pan to form a large, circular and even crêpe.
6. Cook until the bottom of the crêpe is golden brown. Gently lift the bottom of the crêpe to check, and flip to cook the other side for another thirty seconds to a minute.
7. Remove from the heat and set aside. Repeat with the rest of the batter.

Part 2: Chocolate Ganache
INGREDIENTS

  • 2 cups full fat coconut milk
  • 1 cup or 175g dark chocolate
  • hazelnuts, for garnish

INSTRUCTIONS
1. Heat up the coconut milk in the top of a double boiler over medium heat.
2. Once the coconut milk begins to warm, add the chocolate and whisk until fully incorporated.
3. In a separate pan, toast the hazelnuts over low heat. Stir occasionally to prevent them from burning. Once fragrant and golden brown, put the hazelnuts on a clean kitchen towel. Rub the hazelnuts with the towel, and the skins should slip right off.
4. Drizzle the crêpes with the chocolate ganache and garnish with the hazelnuts.

Enjoy : )

Ever had matcha? What’s your favourite way to enjoy crêpes? Let me know in the comments below!

Wishing you much love and happy kitchen adventures,
Gen.

more matcha recipes:
green tea coconut ice cream from a pastry affair
matcha frappes from earthsprout
matcha mint chip shake from the first mess

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39 Comments

  1. Melanie @ Nutritious Eats
    January 19, 2015

    Great recipe! Buckwheat flour is one of my favs! And good luck with the job search. :)

    Reply
  2. Rebecca @ Strength and Sunshine
    January 19, 2015

    These are the crepes of my dreams :)
    You’ve got this girl! Keep up doing what you love and keep looking for that perfect job fit! It will come!

    Reply
  3. Alex Caspero MA,RD (@delishknowledge)
    January 19, 2015

    Good luck with your job search! These crepes sounds delicious!

    Reply
  4. Farrah
    January 19, 2015

    Ohmicrud, I love you for this recipe alone. <3 <3 <3 I'm glad that you're continuing to do the things that you enjoy, and best of luck to you on your job search! I feel that no matter what you end up choosing, you'll make an amazing difference in people's lives. :]!

    (P.S. Not sure how new(?) your blog design is, but it looks different from the last time I visited, so I just wanted to tell you that I love it! :D It looks so pretty and professional!)

    Reply
    • genevieve y
      January 21, 2015

      Thank you Farrah, you are too sweet! I changed my blog design last week, and I’m really happy with it :) I’m keeping my fingers crossed about the job search, and I just keep reminding myself to lean in!

      Reply
  5. Lisa @ Healthy Nibbles & Bits
    January 20, 2015

    The color on these matcha crepes is simply gorgeous!! I sort of know how you feel about being overwhelmed with the many directions in life that we can embark on! If I were in your shoes, I’d probably dabble in both the world of working for an NGO and cooking (though I guess you can’t go to culinary school at the same time). I know deep down that if I didn’t try both things, I would always have these “what if” questions lingering in my head!

    Reply
    • genevieve y
      January 21, 2015

      Thanks Lisa! I just tell myself that life is long (well, I’m hoping it is, haha!) and that I’ll have different opportunities to try my hand at all the things I want to do. I just gotta enjoy the ride!

      Reply
  6. Thalia @ butter and brioche
    January 20, 2015

    These crepes look so delicious.. and the colour of the crepes is incredible. I love cooking with matcha so this recipe is just ideal for me!

    Reply
    • genevieve y
      January 21, 2015

      Thanks Thalia! I love cooking with matcha, too. So many exciting possibilities!

      Reply
  7. dixya@food, pleasure, and health
    January 21, 2015

    all the best with your new adventure, i cant wait to hear what you end up choosing..because you really are very young, talented and have the whole world ahead of you – just go for it, this is the time to take risks :) and yes the only thing i dont like about matcha is the price tag.

    Reply
    • genevieve y
      January 21, 2015

      Thank you Dixya! I’m going to make it a goal to lean in, take risks, and just be unafraid of whatever comes my way :)

      Reply
  8. Alanna
    January 22, 2015

    These look amazing!!! I try to savor my stash of matcha as best I can because of the price. Job searching is exciting and the options are endless. Do whatever makes you happiest :)

    Reply
  9. sophie
    January 22, 2015

    What is the difference between the egg crepes and the flax crepes?
    (Other than non-vegan, vegan)
    Do they cook up the EXACT same way?
    Does one stick to the pan more than the other?
    Is one thinner/thicker?
    Is one tastier (clearly the egg one will be more tasty…let’s be serious :))

    Thanks!

    Reply
    • genevieve y
      January 22, 2015

      Hi Sophie, you’ll be surprised to find that crêpes made with flax are *very* tasty, too! I have made crêpes both ways and this is what I found: most of the texture and thinness of the crêpe depends on how greased your pan is, and how good you are at sliding the batter to form a large, round crêpe in the pan. I like to use flax because it gives me extra fibre and omega 3s and also makes a great egg replacer, but if you prefer egg, use egg by all means. I personally don’t taste the difference between the two. I’ve made thicker crêpes with both egg and flax because I failed to spread the batter quickly enough, but I’ve also made thin crêpes with both egg and flax. They’re both delicious!

      Reply
  10. Sonali- The Foodie Physician
    January 22, 2015

    Great recipe- these crepes sound delicious and I LOVE the color! Good luck with your decisions about the future- it sounds like you plenty of options which is a wonderful thing! Like you said, you’re young, so have fun!

    Reply
    • genevieve y
      January 25, 2015

      Thank you Sonali! I love the colour of matcha, too. And yes, trying to have all the fun I can while I’m young! ;)

      Reply
  11. Arman @ thebigmansworld
    January 22, 2015

    Gen, even though I haven’t ‘met’ you in person. just through your blog you can tell how talented and capable you are- I’m excited to see what’s to come for you!

    I’ve never tried using buckwheat flour before but I’m intrigued!

    Reply
    • genevieve y
      January 25, 2015

      Thank you Arman, that is so sweet of you to say! It really made me smile and feel inspired to keep going with the job search and following my passions. Thank you darling!

      Reply
  12. Natalia
    January 24, 2015

    How beautiful those crepes are! Love the matcha touch!

    Reply
    • genevieve y
      January 25, 2015

      Thank you Natalia! Matcha is one of my favourite ingredients- seems like I love it in everything!

      Reply
  13. Joana from My Gut Feeling
    January 27, 2015

    So glad you´ve commented a recipe of mine! It led me to know your blog and I love it :) This recipe is awesome! I didn´t know what matcha was until now and it is perfect for my sensitive guts :) Gluten free, dairy free and with green tea, walnut and choco power! Perfect :)

    Reply
    • genevieve y
      January 29, 2015

      Thank you Joana! Your soup sounds delicious and I’m about to drool over those banana walnut mini bundt cakes you just posted! Matcha is so delicious and full of health benefits, I hope you get to try some soon :)

      Reply
  14. Lina
    February 2, 2015

    Love the way it looks, I was thinking about trying matcha for quite some time now- thanks for inspiration!

    Reply
  15. 14 Must-Try Matcha Recipes You'll Drool Over - DailyBurn
    February 9, 2015

    […] 1. Matcha Crepes with Chocolate Ganache Instagram these brightly-hued crepes and your friends will go green with envy. The batter is packed with fiber, thanks to whole-grain buckwheat flour, and you’ll get a hefty dose of antioxidants from the matcha powder you’ll mix in. These crepes work perfectly at breakfast, with some fresh fruit and whipped coconut cream. Or serve them for dessert, with a simple dark chocolate and coconut milk ganache. Photo and recipe: Genevieve / Gratitude & Greens […]

    Reply
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    […] Gluten-Free Matcha Crepes with Chocolate Ganache + Toasted Hazelnuts // Gratitude & Greens […]

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  19. Mr Matcha
    May 3, 2015

    I like this recipe and have included it in my new blog post on 24 must-try matcha recipes. Hope you don’t mind :)

    Reply
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