If you’ve been craving something light, delightful, and utterly satisfying, you have to try this **Vegan Crepes with Hazelnut Spread and Fresh Fruit Recipe**. These delicate crepes are silky soft with the perfect hint of sweetness, made entirely from simple plant-based ingredients that come together marvelously. Once you add that creamy hazelnut spread and pile on fresh banana or berries, every bite feels like a little celebration. Plus, they’re quick to whip up, making them ideal for a cozy weekend brunch or an impressive dessert that everyone will adore.
Ingredients You’ll Need
This recipe shines because of its straightforward and wholesome ingredients. Each one plays a crucial role in achieving the perfect texture, flavor balance, and inviting color that make these vegan crepes irresistible.
- 1½ cups non-dairy milk: Choose oat, almond, soy, or cashew for a creamy base that keeps the crepes vegan and silky.
- 1 tablespoon sugar: Just enough to subtly sweeten the batter, enhancing flavors without overpowering.
- 1 tablespoon olive oil: Adds richness and helps keep the crepes tender and non-stick.
- 1 tablespoon vanilla extract: A burst of warm, floral aroma that elevates every bite.
- 1 pinch salt: Balances sweetness and deepens flavor complexity.
- 1 cup all-purpose flour: The structural backbone, giving the crepes their light but sturdy body.
- 1 pinch turmeric (optional): Adds a natural sunny yellow hue, making the crepes visually appealing without altering flavor.
- 1 tablespoon powdered sugar: For a delicate dusting at the end, adding a touch of elegance and extra sweetness.
- 2 tablespoons hazelnut spread: The star ingredient, vegan nutella that’s creamy, nutty, and indulgent.
- 1 chopped banana or mixed berries: Fresh fruit adds juiciness, natural sweetness, and vibrant color.
How to Make Vegan Crepes with Hazelnut Spread and Fresh Fruit Recipe
Step 1: Mix the Wet Ingredients
The magic starts when you combine non-dairy milk, sugar, olive oil, vanilla extract, and a pinch of salt in a bowl. Whisk these ingredients well to create a smooth, sweet, and aromatic liquid foundation for your crepes. This simple step ensures your crepes will have that soft, tender crumb you’re dreaming of.
Step 2: Create the Batter
Next, gradually add the flour to your wet mixture, whisking continuously to avoid lumps. If you want to get really smooth and silky batter, an immersion blender works wonders here. Add a pinch of turmeric if you want that warm, inviting yellow color, perfect for beautiful presentation.
Step 3: Heat Your Pan
Heat a nonstick skillet over medium heat and lightly brush it with olive oil. A hot pan is key to achieving thin, golden crepes that flip easily without sticking, so give it a couple of minutes to warm fully before you start cooking.
Step 4: Cook the Crepes
Pour about one-third cup of batter into the pan. Quickly tilt and rotate the skillet so the batter forms a thin, even layer covering the surface. If your first try isn’t perfect, no worries—add a little extra batter and even it out with the back of a spoon. Cook the crepe for about 2 to 3 minutes on one side, then flip and cook for another minute until lightly golden and set.
Step 5: Repeat Until Batter is Gone
Carefully transfer the crepe to a plate and keep warm while you cook the remaining batter. This recipe makes enough crepes to serve about six people, so don’t be shy about piling them up!
Step 6: Fill with Hazelnut Spread and Fresh Fruit
Spread a generous layer of vegan hazelnut spread on half of each crepe, then add sliced bananas or your favorite fresh berries. Fold the crepe in half, and then in half again to form those charming little triangles that hold all the deliciousness inside.
How to Serve Vegan Crepes with Hazelnut Spread and Fresh Fruit Recipe
Garnishes
To elevate your Vegan Crepes with Hazelnut Spread and Fresh Fruit Recipe, dust with powdered sugar for a delicate sweetness and pretty finish. A drizzle of extra vegan hazelnut spread or a splash of maple syrup adds that final indulgent touch, and fresh fruit on top brightens every bite visually and in flavor.
Side Dishes
Serve your crepes alongside a refreshing fruit salad, a crisp green smoothie, or a warm cup of coffee or tea to complement the sweet, nutty flavors wonderfully. For a heartier meal, pair with vegan yogurt or a scoop of dairy-free ice cream to keep the comfort factor high.
Creative Ways to Present
Think beyond the plate: serve crepes rolled up in parchment paper tied with twine for a charming picnic idea, or stack them in a beautiful tower layered with fresh fruit and hazelnut spread between. You can also create a build-your-own crepe bar with various nut butters, fruits, and seeds for a fun, interactive meal.
Make Ahead and Storage
Storing Leftovers
Wrap leftover crepes tightly in plastic wrap or stack them between parchment paper in an airtight container. They keep well in the refrigerator for up to 2 days without losing their softness.
Freezing
If you want to save crepes for longer, freeze them flat in a single layer on a baking sheet first. Once frozen, stack with parchment paper and seal in a freezer bag. They’ll stay fresh for up to 1 month and are perfect for a quick snack or brunch.
Reheating
For best results, reheat crepes gently in a nonstick pan over low heat or microwave them covered with a damp paper towel to prevent drying out. Then fill them fresh with your hazelnut spread and fruit to keep every bite delightful.
FAQs
Can I use a different flour for this Vegan Crepes with Hazelnut Spread and Fresh Fruit Recipe?
Absolutely! While all-purpose flour gives the best texture, you can experiment with gluten-free blends or whole wheat flour, though the crepes might be slightly thicker or less delicate.
Is the hazelnut spread necessary or can I substitute it?
The hazelnut spread is key for that classic nutty flavor, but you can swap it with other vegan nut butters like almond or cashew butter if you prefer a different taste or want to reduce sweetness.
How thin should I make the crepes?
Aim for a thin, even layer of batter about the thickness of a tortilla. This helps the crepes cook quickly and stay tender, perfect for folding with the filling.
Can I prepare the batter ahead of time?
Yes! Feel free to mix the batter the night before and refrigerate it. Just give it a good whisk before cooking as some settling may occur.
What fruits work best for this Vegan Crepes with Hazelnut Spread and Fresh Fruit Recipe?
Bananas and berries are classic for their sweetness and texture, but feel free to get creative with sliced peaches, kiwi, or even a sprinkle of dried fruits for a twist.
Final Thoughts
There’s something truly special about making and sharing this Vegan Crepes with Hazelnut Spread and Fresh Fruit Recipe. It brings together simple, wholesome ingredients into a dish that feels both luxurious and homey. Whether you’re treating yourself for breakfast or sharing with loved ones, I guarantee these crepes will quickly become a beloved favorite. So, grab your pan and get ready for a deliciously fun cooking adventure!
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Vegan Crepes with Hazelnut Spread and Fresh Fruit Recipe
- Total Time: 25 minutes
- Yield: 6 servings (2-3 crepes per person)
- Diet: Vegan
Description
Delicious and easy vegan crepes made with a smooth, lump-free batter of non-dairy milk and all-purpose flour, perfectly cooked on a nonstick pan. These crepes are filled with creamy hazelnut spread and fresh banana slices, making a delightful plant-based breakfast or dessert option that everyone will love.
Ingredients
Batter Ingredients
- 1½ cups non-dairy milk (oats, almonds, soy, cashew, etc.)
- 1 tablespoon sugar
- 1 tablespoon olive oil
- 1 tablespoon vanilla extract
- 1 pinch salt
- 1 cup all-purpose flour
- 1 pinch turmeric (optional, to add yellow colour)
Filling & Toppings
- 1 tablespoon powdered sugar
- 2 tablespoons hazelnut spread (vegan nutella)
- 1 chopped banana (or mixed berries)
Instructions
- Add Wet Ingredients: In a bowl, add 1½ cups non-dairy milk, 1 tablespoon sugar, 1 tablespoon olive oil, 1 tablespoon vanilla extract, and a pinch of salt. Whisk together until well combined.
- Combine with Dry Ingredients: Gradually add 1 cup all-purpose flour to the wet mixture, whisking continuously until the batter is smooth and lump-free. Optionally, add a pinch of turmeric for a natural yellow color. An immersion blender can be used for extra smoothness.
- Heat Pan: Heat a nonstick pan over medium heat and lightly brush it with olive oil to prevent sticking.
- Pour Batter: When the pan is hot, pour about ⅓ cup of batter onto the pan. Tilt and rotate the pan gently to spread the batter evenly into a thin layer across the surface.
- Cook Crepes: Cook the crepe for 2 to 3 minutes until the edges start to lift and the bottom is lightly golden. Use a spatula to carefully flip the crepe and cook the other side for about 1 minute.
- Repeat: Transfer the cooked crepe to a plate. Repeat the process with the remaining batter, oiling the pan as needed.
- Fill Crepes: Spread 2 tablespoons of hazelnut spread onto one half of a crepe. Add sliced banana on top.
- Fold Crepes: Fold the crepe in half, and then fold it in half again to form a triangle shape.
- Serve: Serve two to three crepes per person. Dust with powdered sugar, add extra banana slices or mixed berries, and drizzle with additional hazelnut spread or maple syrup if desired.
Notes
- You can substitute bananas with mixed berries or other fresh fruit of your choice.
- Using an immersion blender helps achieve a perfectly smooth batter with no lumps.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Adjust the thickness of the batter with a little extra non-dairy milk if needed.
- Cook crepes on medium to medium-low heat to prevent burning and ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: Vegan, Western
