Vegan Nutella Crepe

Indulge in the decadent sweetness of Vegan Nutella Crepes, a dairy-free twist on a classic treat that’s perfect for breakfast, brunch, or dessert. This recipe features soft, delicate crepes made from a simple, plant-based batter of non-dairy milk, maple syrup, and a touch of vanilla, paired with a luscious homemade vegan Nutella crafted from roasted hazelnuts, rich cocoa powder, and creamy almond or soy milk. The result is a luxurious combination of nutty, chocolatey goodness nestled in ultra-thin golden crepes. With a prep and cook time under an hour, these crepes are ideal for special occasions or whenever you’re craving a guilt-free indulgence. Serve them warm, generously slathered in your DIY hazelnut spread, and watch them disappear! Perfectly customizable with toppings like fresh fruit or powdered sugar, this vegan-friendly recipe is as versatile as it is delightful.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 1 cup Non-dairy milk (such as almond or soy milk)
• 0.5 cup Water
• 2 tablespoons Coconut oil
• 1 tablespoon Maple syrup
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 1.5 cups Raw hazelnuts
• 3 tablespoons Cocoa powder
• 0.5 cup Powdered sugar
• 1 teaspoon Vanilla extract (for Nutella)
• 0.25 teaspoon Salt (for Nutella)
• 0.5 cup Non-dairy milk (for Nutella)

Directions

Step 1

Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10-12 minutes until fragrant and golden.

Step 2

Once roasted, let the hazelnuts cool slightly, then rub them with a clean kitchen towel to remove most of the skins.

Step 3

In a food processor, blend the hazelnuts until creamy and smooth, scraping down the sides as needed.

Step 4

Add cocoa powder, powdered sugar, 1 teaspoon vanilla extract, 0.25 teaspoon salt, and 0.5 cup non-dairy milk to the food processor. Blend until well combined and creamy, adjusting sweetness with more sugar if desired.

Step 5

In a mixing bowl, combine 1 cup all-purpose flour, 1 cup non-dairy milk, 0.5 cup water, 2 tablespoons melted coconut oil, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, and 0.25 teaspoon salt. Whisk together until smooth and slightly thin batter is formed.

Step 6

Heat a non-stick pan over medium heat. Lightly grease with coconut oil.

Step 7

Pour about 1/4 cup of the crepe batter into the pan, tilting the pan with a circular motion so that the batter coats the surface evenly.

Step 8

Cook the crepe for about 1-2 minutes until the bottom is light brown. Loosen with a spatula, turn, and cook the other side.

Step 9

Repeat with remaining batter, stacking crepes with parchment paper between to prevent sticking.

Step 10

Spread a generous layer of homemade vegan Nutella on each crepe and fold or roll them as desired.

Step 11

Serve immediately as a sweet breakfast or dessert.

Nutrition Facts

Serving size	(939.3g)

Amount per serving	% Daily Value*
Calories	2422.8

Total Fat 162.4g	0%
Saturated Fat 34.1g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1377.5mg	0%
Total Carbohydrate 218.2g	0%
Dietary Fiber 30.2g	0%
Total Sugars 89.5g
Protein 48.3g	0%

Vitamin D 150.0IU	0%
Calcium 808.6mg	0%
Iron 18.3mg	0%
Potassium 2120.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.8%

Protein: 7.6%

Carbs: 34.5%