Plant-Based Crepes with Vegan Nutella
Six ingredients in the blender make a healthy dessert
Servings: 10 crepes
Equipment
- blender
Ingredients
- 1 1/2 cup whole wheat pastry flour
- 1 1/2 cup plant milk (I use almond)
- 1 teaspoon baking powder
- 1 tablespoon applesauce unsweetened
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Vegan Nutella
- 1 1/2 cups roasted hazelnuts
- 1/3 cup vegan chocolate chips
- 1/2 teaspoon vanilla
- 1/4 teaspoon sea salt
Instructions
- Place all of the ingredients for the crepes in a blender and blend until very smooth with no lumps. Let the batter sit for five minutes.
- Heat a non-skillet pan over medium heat for a few minutes.
- Pour about 1/4 cup of batter into the pan, swirling it to make a circle. Smooth with a spoon to make it thin.
- After a minute, it should look dry on top. Flip with a spatula, cook another minute until it is golden, then remove from the pan.
- If the batter does not appear thin enough, add a tablespoon of plant milk to it, mix.
- Continue with the rest of the batter. Serve warm filled with fruit, drizzled with a sauce, like vegan nutella, pureed raspberries, or caramel.
Nutella Instructions
- Warm the hazelnuts for 8 minutes at 325 degrees F. Cool for a few minutes.
- Place them on a clean dishtowel, fold it up, and rub vigorously for a few minutes. This will dislodge some of the skins, which you can discard.
- Add the hazelnuts to a food processor and blend for about 8 minutes until they turn into butter. Scrape down sides as needed. It will turn crumbly — just keep blending!
- Heat the chocolate chips in the microwave about 1 minute. Add them to the hazelnut butter, along with the vanilla and salt. Mix thoroughly. It will be a bit runny but thickens up in a while.
- You can add sweetener but it might make the nutella stiffen. If that happens, add a bit of plant milk and warm on the stove until it is a good consistency again. Refrigeration will also make it stiff.