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Crepes and Nutella (WFPB, Vegan)

Who doesn’t love a crepe party?! My freshman year roommates in college and I were known for our crepe parties. We’d invite friends to bring toppings, and we’d stand by the stove flipping crepes all evening or Saturday morning.

Here is a plant-based crepe recipe that is soft and wholesome, without the butter and eggs. Make my nutritious homemade “Nutella” to spread inside, or just thaw out some frozen berries, slice a banana, spread some peanut butter, and roll up. Sprinkle with chocolate chips or even a dusting of powdered sugar if you want to make them sweeter or dessert-like.

For more special breakfast ideas, check out these recipes:

Biscuits and Mushroom Gravy

Chocolate Beet Smoothie

Breakfast Burritos

Apple Cinnamon Oatmeal Breakfast Cookies

5 from 1 vote
Whole Food Plant-Based Crepes
Prep Time
20 mins
 

These soft and lightly-sweet crepes are easy to whip up and fill with your favorite toppings, such as bananas, berries, nut butter, dairy-free yogurt, maple syrup, or homemade nutella (recipe below).

Servings: 8 crepes
Author: Faithful Plateful
Ingredients
  • 1 TBSP ground flax seed mixed with 3 TBSP warm water
  • 1 cup plant milk (or water, or half water half milk)
  • 1 cup flour (either whole wheat or white, or half and half)
  • 1/4 tsp salt
  • 1 tsp vanilla extract (optional)
  • 1 TBSP maple syrup
Instructions
  1. Mix the ground flax seed with water and let sit for 5 minutes.

  2. Meanwhile, combine all the remaining ingredients in a blender. Add the flax mixture, and blend until smooth. Let it sit for a few minutes while you heat a round skillet on medium high heat.

  3. You may need to spray the skillet with oil depending on your pan. Pour 1/4 cup batter (for a 6-inch crepe) and swirl the pan to make it as thin as possible. You can use a rubber spatula to smooth it into a circle. Use 1/3 cup batter if making a large crepe, more than 6 inches in diameter.

  4. Once dry on the edges and bubbling up a bit, flip it with a spatula and cook another minute or two on the other side, until both sides are golden. They will look like tortillas.

  5. Stack cooked crepes on a plate. Prepare toppings while you cook them all.

 

5 from 1 vote
Homemade Nutella
Prep Time
5 mins
 

A recipe from my cookbook, Plant-Based Cooking for Kids, this easy recipe is full of fiber and healthy fats, and no added sugar whatsoever! Delicious in crepes, on pancakes, toast, or bananas.

Servings: 1 cup
Ingredients
  • 3/4 cup hemp seeds (or slivered almonds or hazlenuts)
  • 1/2 cup plant milk
  • 4 large medjool dates (or 8-10 small dates), pits taken out
  • 1.5 TBSP cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
Instructions
  1. Blend all together until smooth, scraping down sides and blending again. Store leftovers covered in refrigerator.

  2. If you don't have a high-speed blender, you may need to let the ingredients soak together for a while to soften. Or blend together, let sit, then blend again until smooth.

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