Chocolate Nutella Crepes
Made with love, a deep chocolate crepe surrounds some fresh fruit, drizzled with some Roasted Hazelnut Spread and served with some Marshmallow Fluff! SO easy and delicious!
| Servings | Prep Time |
| 12crepes | 10minutes |
| Cook Time | Passive Time |
| 2minutes per pan | 1hour resting |
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Ingredients
- 1cup flour
- 1/4cup cocoa
- 1/4teaspoon salt
- 1 1/2cups plant milk
- 3Tablespoons vegetable oil
- 1Tablespoon maple syrup
- 1teaspoon vanilla
- 1/3cup waterAdded after the resting period.
Instructions
- Combine the flour, cocoa and salt in a large bowl.
- In a separate bowl, whisk together the liquid ingredients.
- Add the liquid to the dry and mix until a smooth batter forms. It will be quite thin.
- Cover and let sit in the fridge for at least an hour.
- When you are ready to make crepes, heat a non-stick frying pan to a medium heat. Lightly spray with cooking oil. If you have a crepe pan, enjoy!
- Remove crepe batter from the fridge and stir in about 1/3 cup of water to thin it down to a very pourable liquid.
- Pour about 1/4 cup of the thin batter onto a hot pan and swirl it quickly around the pan to make a large circle. It will be a very thin pancake.
- Allow the crepe to cook until the edges start to seem dry. Do not try to flip it too soon, but it will only take a minute or two on each side. Some experimenting with temperature will be needed. ( Just remember that, like pancakes, the first one or two might not turn out the way you want them to.)
- Flip the crepe and continue cooking until lightly cooked but not crisp. The crepe will still be quite soft.
- Remove crepe and put on a plate while you continue cooking them. Repeat until all batter is used. These are served cold, so you can make them ahead and keep them covered until you are ready to serve them.
- Just before serving, cut up bananas and/or strawberries. Raspberries or other berries would be great, too.
- In the microwave or in a small pan, gently warm the Roasted Hazelnut Spread with a little (1/2 teaspoon) refined coconut oil until it is a very pourable consistency.
- Lay a crepe on each plate, spread on a little thinned, warmed Roasted Hazelnut Spread down the middle, and fill with your choice of fruits. Fold the two sides up and over and decorate with more fruit. Drizzle with sauce and sprinkle on a little icing sugar or some chopped hazelnuts.
- Free free to unleash your creativity with fillings and toppings. Try Marshmallow Fluff, Whipped Coconut Cream, or just lots of fruit and drizzle! Enjoy!
Recipe Notes
Create your own crepe masterpieces with your choice of fruits and toppings! Have fun!
Enjoy!