Vegan Crepes with Homemade Chocolate Hazelnut Spread
Prep time
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Crepes have to be the absolute simplest thing to make. Once you’ve mastered the art of the flip, this will be your go-to recipe of the month. This recipe uses a heavenly blend of Purely Vegan Chocolate Hazelnut Spread and strawberries as its filling, but you can also fill the crepes with other sweet fruits, peanut butter, or savory onions, tomatoes, and garlic. Either way they’re a great light meal you can assemble with anything you have on hand. (Please note that Prep time does not include hands off refrigeration.)
Recipe type: Brunch
Cuisine: French
Serves: 4 servings
Purely Vegan Chocolate Hazelnut Spread
  • 2 cups shelled hazelnuts
  • 1 cup plain unsweetened almond milk beverage
  • 3 tablespoons non-GMO canola oil (can sub another neutral-tasting oil)
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar, or to taste
  • 1⁄2 cup dark cocoa powder (Hershey’s brand works great)
Vegan Crepes
  • 1 cup whole-wheat flour
  • 3⁄4 cup plain unsweetened almond milk
  • 1⁄2 cup water
  • 1⁄4 cup vegan margarine, melted, plus additional for greasing
  • 2 teaspoons sugar
  • 1 teaspoon vanilla extract
  • 1⁄4 teaspoon salt
  • 1 cup Purely Vegan Chocolate Hazelnut Spread
  • 2 cups hulled, sliced fresh strawberries
Purely Vegan Chocolate Hazelnut Spread
  1. Process hazelnuts until they are a fine meal or until mixture begins to stick to the side of the food processor and won’t mix any longer. This may take a few minutes. Be careful not to overheat your processor!
  2. Add milk, oil, and vanilla, and blend until combined.
  3. Add sugar and cocoa. You can add more sugar depending on your tastes! Keep blending until smooth. Store for up to 5 days in a tightly sealed container in the refrigerator.
Vegan Crepes
  1. Whisk all ingredients except chocolate hazelnut spread and strawberries together in a large bowl, and refrigerate for an hour. Remove and mix again.
  2. Heat a large skillet over medium heat for approximately 1 minute before starting to cook. Lightly grease the skillet with vegan margarine. Swirl approximately 1⁄4 cup of batter into the pan so that all edges are covered. Turn heat to medium-high and cook for 1 minute. Use a spatula to flip. Cook the other side for 1 minute. Crepes will be finished when very lightly browned. Repeat with remaining batter.
  3. Spread each crepe with Purely Vegan Chocolate Hazelnut Spread, top with strawberries, and fold it up! Serve immediately.
PART-TIME TIP: It takes a strong and sturdy food processor with the heart and soul of a tiger to convert any nut into a nut butter. Don’t worry if yours is not this adventurous: We’ve designed this recipe to work with any old food processor. If the situation gets sticky, you can always add a dash more canola oil or some almond milk to loosen things up.

Excerpted from Kinda Vegan: 200 Easy and Delicious Recipes for Meatless Meals (When You Want Them) Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Photographs by James Stefiuk.
Nutrition Information
Calories: 540 Fat: 35 g Carbohydrates: 50 g Sugar: 21 g Sodium: 323 mg Fiber: 9 g Protein: 10 g
Recipe by Go Dairy Free at