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
