• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Plant Craft

  • Recipes
    • Entrees
    • Breakfast
    • Appetizers
    • Desserts
    • Drinks
    • Seasons
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
      • Winter Recipes
    • Special Diets
      • Oil Free
      • Gluten Free
      • Paleo Vegan
      • Raw Vegan
      • Raw Detox
  • ABOUT
  • Home
  • COOKBOOK
  • MEAL DELIVERY
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • YouTube

Vegan Nutella Strawberry Crepes

September 13, 2020 by Rachel Carr Leave a Comment

Nutella Berry Crepe

Crepes are a wonderful dish to serve for either dessert or for a special brunch! They can be made with almost any fruit-raspberries, blackberries, blueberries or strawberries are all delicious! Nutella, a rich spread made with roasted hazelnuts and dark chocolate, adds a decadent and chocolatey note. These vegan Nutella and Berry Crepes are super easy top make and rival any crepes made with eggs and dairy products.

The nutella can be made with roasted or raw hazelnuts, but will purée more easily if they are roasted. If you need more liquid to help the hazelnut butter to form, just drizzle in a little extra hazelnut oil. If you’re interested in a little more info on the nutritional benefits of hazelnuts, you can find it here.

If you prefer savory crepes, try filling these with sautéed mushrooms and spinach!

Or check out this pumpkin pie recipe featuring hazelnuts!

Nutella Berry Crepes
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Nutella Berry Crepes are a sweet, delicate and elegant dessert that will wow your guests!
Author: Rachel Carr
Recipe type: Dessert
Cuisine: Vegan
Serves: 12 crepes
Ingredients
Vegan Crepes
  • Wet Mix
  • ½ cup almond milk
  • ½ cup water
  • ¼ cup hazelnut oil
  • 1 tablespoon coconut sugar
  • 2 tablespoons agave
  • ½ teaspoon vanilla extract
Dry Mix
  • 1 cup flour
  • ¼ teaspoon sea salt
Nutella
  • 1½ cups hazelnuts
  • ½ teaspoon vanilla
  • ¼ cup hazelnut oil
  • 1 tablespoon brown coconut sugar
  • Pinch of sea salt
  • ½ cup semi-sweet 59% dark baking chocolate
Instructions
For the Crepes
  1. Mix the wet ingredients together. Next mix together the flour and sea salt. Add the wet mix to the flour mix. Whisk until smooth. Chill for 2 hours.
  2. Heat a small non stick pan over low heat. Add a small amount of butter if desired. Ladle in about 3 tablespoons of crepe batter into the pan and swirl around until the batter is smoothly and evenly distributed in the pan.
  3. Cook gently on both sides until golden, but the crepe should still be flexible.
  4. Remove the from the pan and continue tp cook all the crepe batter.
  5. Fill the crepes with nutella and sliced strawberries and dust with powdered sugar. You can also drizzle a little more of the nutella on top as a sauce!
For the nutella
  1. Roast the hazelnuts for 12-15 minutes at 350°F. Roll in a clean kitchen towel to remove skins.
  2. Place the peeled hazelnuts into a blender or food processor along with the vanilla, hazelnut oil, coconut sugar and sea salt. Purée until a butter is formed.
  3. Melt the baking chocolate in a double boiler and then pour into the blender and purée briefly until smooth. Set aside until ready to use.
3.5.3208

20

Filed Under: Appetizers, Baking, Desserts, Entertaining, Fall Recipes, Spring Recipes, Summer Recipes, Vegan, Vegetarian, Winter Recipes

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

  • Email
  • Facebook
  • Instagram

Search Recipes

Popular Posts

  • Instant Pot Lentil Taco “Meat” (261)
  • Beet Tartare (160)
  • Easy and Elegant Cauliflower Leek Soup (145)
  • Carrot & Bell Pepper Zinger Juice (124)
  • Portobello Wellington with pecans and sage (118)
  • Madras Lentils (102)
  • Raw Vegan Pumpkin Pie (60)
  • Spaghetti al Pesto (55)
  • Vegan Banana Coconut Cream Pie (52)
  • Pesto Mesclun Pizza with almond ricotta (50)
  • Bang Bang Tofu and Cauliflower Bowl (49)
  • Vegan Instant Pot Pho (46)

Copyright© 2023 · Website design by AlphaPix Infotech