I'm a big fan of crepes when they're filled with delicious ingredients and these 'Nutella' packed vegan oat milk crepes are no exception. They're topped up with beautiful fresh fruits, as well as being dusted with sweet powdered sugar.
I choose to fill these with a mouth-watering vegan chocolate hazelnut spread which compliments the fresh bananas and fresh strawberries perfectly. This recipe can be made in less than 30 minutes too, which is a big win!
These crepes are generally super tasty to eat on their own, but I also love to serve them with cold ice cream, while they're still warm. If you love treats that are extra sweet, chocolatey and all-round heavenly, these are definitely calling your name.
You may also like my vegan chocolate cinnamon french toast rolls, vegan chocolate banana pops and vegan brown sugar cereal pancakes which just like these, are many other breakfast treats that I make again and again.
Why You Will Love These Crepes
- Great Fillings - The bananas are strawberries really compliment the dairy free chocolate hazelnut spread. If you want to spice it up a little more, why not use my vegan pan-fried caramelized bananas instead of ordinary chopped bananas which will take the crepes to the next level.
- Quick & Easy - This recipe doesn't take long to make. All you need to do is make the batter, fry and add the fillings.
- Thin Texture - These are authentically thin like good crepes should be. They're not on the thicker side of the pancake spectrum like my vegan double chocolate chip pancakes, for example.
- Allergy Friendly & Plant Based - This vegan 'Nutella' chocolate oat milk crepes recipe is completely vegan and dairy free.
- Almond extract - Adds a nice, unique flavor the the crepes. I also used it in my vegan blueberry almond cake and vegan flourless almond chocolate cake. I highly recommend that you use it in this recipe and try it out for yourself.
- Oat milk - Along with soy milk, this plant milk creates the best crepes with the best textures. Luckily it is very easy to find in stores these days. If you haven't made crepes with oat milk yet, what are you waiting for?
- Vegan chocolate hazelnut spread - This is going to be your vegan 'Nutella'. I used Nature's store chocolate spread but you use any that the like.
- Strawberries & Bananas - These are two fruits that not only compliment each other, but also the crepes and the chocolate too.
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- You can swap out your all-purpose flour for regular gluten-free all-purpose flour to make them gluten free. The texture of the crepes will be a little chewier this way but still very tasty. Also make sure that the vegan chocolate spread that you choose to use is also gluten free.
- If you're not a fan of vegan chocolate spread or the fruit that I recommend, this is fine as you can add different fillings. Spread on something such as peanut butter or even Biscoff spread. As for the fruit, blueberries, blackberries and raspberries also work very well.
How To Make Oat Milk Crepes
For the full method, please refer to the recipe card at the bottom of this post.
1: Make your crepe batter.
2: Grease a pan and heat it up.
3: Fry a crepe inside the hot pan, until golden brown on the bottom side.
4: Flip the crepe, and fry the other side until it is also golden brown.
5: Create a slit in each of the crepes.
6: Divide the crepe into quarts. Spread chocolate spread onto two diagonal quarters. Add chopped strawberries and bananas to the other quarters.
7: Fold over one of the quarters.
8: Fold over the next quarter.
9: Finally, fold over the final quarter until a crepe 'pocket wrap' is created.
Use a hot pan - If your crepe pan or frying pan isn't piping hot when you add the batter, the crepes won't cook thoroughly. The first crepe that is cooked inside the pan is never the best but after that, the only way is up!
Don't let the crepes stick - Once the crepes have set a little over the heat, lift the edges with a fork carefully without breaking them. This way it will be far easier to flip the crepe when it's time. If the pan has been well-greased and is over the correct temperature, this shouldn't be an issue.
No egg substitutes need for these crepes - Usually, an authentic crepe isn't vegan. They tend to contain ingredients such as eggs, milk and sometimes, even butter. They great thing about this recipe is that the crepes taste just like their non-vegan counterparts and they don't even container any of the classic 'egg replacers'.
Crepes are a variety of pancakes which are renowned for being super thin like paper. The batter is also generally fan thinner than your average pancake batter. As they are so thin, it makes it easier to roll them up or fold them with fillings.
Store these oat milk 'Nutella' crepes inside the fridge for up to 3 days. Fold them and place into airtight containers so that they don't become dry.
A blend of oat milk and water would give you better results in terms of both texture and taste. However, if you don't want to use oat milk at all, you can ultimately swap it out for water.
More Vegan Pancake Recipes
If you tried this Vegan 'Nutella' Chocolate Oat Milk Crepes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Vegan 'Nutella' Chocolate Oat Milk Crepes
For the crepe batter:
- 190 g all-purpose flour sifted
- 2 Tablespoons granulated sugar
- 25 ml canola oil
- 0.5 teaspoon almond extract
- 0.25 teaspoon vanilla extract
- 400 ml oat milk room temperature
For the filling:
- Vegan chocolate hazelnut spread to taste
- Chopped strawberries to taste
- Chopped bananas to taste
Make the crepes:
- Add the flour to a large mixing bowl then pour in all of your other crepe batter ingredients. Whisk the ingredients together well until all lumps have gone. A few lumps are okay.
- Brush a non-stick, large crepe pan or frying pan or with a small drop of oil (2 teaspoons) or 1 Tablespoon of vegan butter and place it over a medium-high heat.
- Pour roughly 1/3 cup (80ml) of crepe batter into the frying pan. Tip the pan, rotating in a circular motion until the crepe is super thin and covers the circumference.
- Cook for roughly 2 minutes on one side. The crepe will turn golden brown on the bottom. Your crepe should also loosen by itself when crispy but if it’s a little stuck, use a metal fork or a flat-edged tool to loosen the edges carefully so that it can be flipped.
- Flip the crepe and cook for a further 30-60 seconds on the other side until golden brown. Repeat this process until all the batter has been used.
Garnish the crepes:
- You can decorate the crepes with the chocolate spread, bananas and strawberries as you wish. I like to divide my crepe into quarters and fold it over itself with the fillings inside. See the process shots in the blog post to see how I fold these crepes.
- If your crepe pan or frying pan isn't piping hot when you add the batter, the crepes won't cook thoroughly. The first crepe that is cooked inside the pan is never the best but after that, the only way is up!
- Once the crepes have set a little over the heat, lift the edges with a fork carefully without breaking them. This way it will be far easier to flip the crepe when it's time and it won't stick. If the pan has been well-greased and is over the correct temperature, this shouldn't be an issue.
- Usually, an authentic crepe isn't vegan. They tend to contain ingredients such as eggs, milk and sometimes, even butter. They great thing about this recipe is that the crepes taste just like their non-vegan counterparts and they don't even container any of the classic 'egg replacers'.