Vegan Crepes with Chocolate Hazelnut & Bananas.


  • Preparation Time: 08:00
  • Cook Time: 00:20
  • Cuisine: Breakfast
  • Servings: 4


  • 1 Cup Flour
  • 1 Tbsp. Granulated Sugar
  • 1 Cup Almond Milk
  • 2 Tbsp. Vegan Butter
  • 1/2 tsp. sea salt


  • 1Mix all ingredients in a medium bowl until smooth.
  • 2Refrigerate for 6 hours or overnight.
  • 3When ready to use the batter, use a tablespoon of almond milk at a time to thin it out if needed.
  • 4Heat a non-stick frying pan over medium heat.
  • 5Pour 1 1/2 Tablespoons of batter into the pan, or just enough to cover the bottom when you move the batter around.
  • 6Cook until edges lift off the pan. Then flip with an offset spatula. If you don't have an offset spatula a regular spatula is fine. Just make sure you flip quickly and precisely so you don't break the crepe or flip it onto the stove top.
  • 7Cook for 2-3 more minutes then place on cooling rack while you finish making the rest of the batter.
  • 8Spread whatever toppings you would like then fold over twice.

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