Click here to printCrepes are most europeans staple breakfast or dessert. Growing up I had them most weeks with jam, nutella or fruit. I LOVE crepes. When I first became vegan, I thought I would have to say goodbye to them forever. Little did I know that there are many substitutes for eggs and dairy milk.
I experimented a lot with different types of flour, different binding agents and finally settled on this one that was a great consistency, tastes ridiculously similar and it’s super easy to make!
The idea for a crepe cake came about when Michael asked me earlier this year to make one for his birthday but using something that was as close to nutella as possible…I must say, I did fail a little as the spread I created wasn’t the one in this recipe and it didn’t have as much resemblance as it should have. I wanted to recreate something similar but using the Hazelnut Chocolate Butter and it certainly passed the test this time! If you love nutella and crepes, you will love this!
It’s perfect for a special (naughty) breakfast for 4 or a nice dessert for 6.
ingredients
- 4 tbsp chia seeds + 1 cup of water
- 4 cups nut milk
- 3 tbs apple sauce or any other liquid sweetener
- 4 cups gluten free all purpose flour (I use Bob’s Mill)
- 3 tbs Cacao Powder
- pinch of salt
- Coconut Oil for frying
- 1 jar of Hazelnut Chocolate Butter
- small handful of hazelnuts (optional)
method
- Step 1 :Blend the chia seeds and water in a blender. This will create a glue for the crepe mixture. Combine and mix the chia mixture, milk and apple sauce. Set aside.
- Step 2 :In a separate bowl combine the flour, cacao powder and salt. Create a well in the middle of the dry mixture and using a whisk or electric beater slowly pour in the wet mixture and beat well.
- Step 3 :Heat oil on low-medium heat on a frying pan that’s approximately 30cm wide. Using a 3/4 cup, scoop out the mixture and pour onto the frying pan. In a circular motion, spread out the mixture evenly across the bottom of the pan.
- Step 4 :Let it cook for around 30 seconds - 1 minute (this will depend on the heat of your stove) and when the edges of the crepe have slightly lifted flip it over using a spatula. Cook on the other side for another 30 seconds or so. Keep an eye in it that you down burn it.
- Step 5 :Melt the hazelnut chocolate butter so it’s easier to spread on the crepes. Take about 1 tbsp of the butter and spread on each crepe and pour the remainder over the top. Top with hazelnuts and serve.