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A chocolate covered vegan oat milk crepes on a white plate, filled with fresh fruit.
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5 from 2 votes

Vegan 'Nutella' Chocolate Oat Milk Crepes

My vegan oat milk crepes are perfectly thin and delicious. Fill them with vegan Nutella chocolate spread and fruits of your choice. Enjoy. 
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Nutella Oat Milk Crepes
Diet: Vegan
Servings: 8 crepes
Calories: 152kcal
Author: DJ

Ingredients

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
Metric - US Customary

Instructions

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.

Video

Notes

  • 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'.

Nutrition

Calories: 152kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 24mg | Potassium: 51mg | Fiber: 1g | Sugar: 7g | Vitamin A: 104IU | Calcium: 77mg | Iron: 1mg