Hello everybody! Today I come with a recipe for those of you who love chocolate, spreadable creams that are very sweet, a special breakfast,… I bring you the best vegan crêpes filled with chocolate cream that you can try. A tender dough , light, with its own flavor and easy to make.
The only difference with the original dough for homemade crêppes is that it does not contain an egg (nor does it need to) and the milk I use is a vegetable milk, in this case it is vegetable almond milk without sugar from the Ecomil brand. Which, by the way, they also have a vegetable almond milk, but with cocoa that is AWESOME. And in addition to being good, it has very good ingredients.
Homemade Nutella-style chocolate cream:
200 gr Hazelnuts
1/2 cup non-dairy milk
10 tablespoons cocoa powder (I used 5 tablespoons soluble cocoa and 5 fat-reduced cocoa powder, but you can use all of the soluble)
1/3 cup sunflower oil
Crepe batter without egg:
1 cup of flour thyrgo
1/2 tsp baking powder
1 cup non-dairy milk
1/2 tsp cinnamon powder
2 tablespoons of liquid vanilla
Optional: olive oil
*Note: the ideal is to use a non-stick frying pan. We will also need a food processor powerful enough to crush hazelnuts. Ideally, it should be something automatic like a food processor so you can leave it working while you make the crêpes.
Step by step
- We will start by preparing the vegan chocolate spread, as the grinding process takes a while. As I indicated above, the ideal is that you have a food processor powerful enough to crush hazelnuts and preferably automatic so that you can make the crêpes while the cream is crushed.
- Mix the 200 gr of hazelnuts, 10 tablespoons of cocoa, 1/2 cup of vegetable milk, 1/3 cup of sunflower oil and agave syrup to taste (depends on the cocoa you use and if it is bitter or already has sweetener) .
- Brush well until smooth and without lumps.
- On the other hand, prepare the crepes without eggs, mixing 1 cup of wheat flour with 1/2 tsp baking powder.
- We add 1/2 tsp of cinnamon powder, 1 cup of non-dairy milk and 2 tablespoons of vanilla.
- With a whisk or a fork, beat well until there are no lumps. The ideal is to have some electric rods, but if not, just spend a good time so that there are no lumps.
- Now we are going to saute. To do this, in a pan over low heat and preferably non-stick (if not, you will have to use a little olive oil and grease the base and surroundings of the pan with oil-stained paper).
- Put a generous portion in the center of the pan and quickly spread it all over the pan, tilting from side to side so that the dough spreads.
- Let rest over low heat, until the dough dries up , darkening and making little bubbles.
- When it is somewhat dry, we turn it over and keep it over low heat, to brown the other side.
- Repeat the process with all the dough and fill with the chocolate cream and banana pieces.
- To close we bring two sides inwards, as if it were a book, and then we roll up one of the opposite sides as if it were a burrito (above you have a video).
- And that’s it!