Healthy vegan crepes + nutella recipe

Crepes are traditional Hungarian pancakes. And Serbian. And Bulgarian ones. In Eastern Europe most people don't even do American-style pancakes. Crepes can be trickier and also, you have to have a solid vegan egg substitute if you want to make vegan crepes.

My Mom likes to use ground flaxseeds soaked in water "flax eggs". However that's already a great alternative, I don't find flaxseeds easy to get here in the UK supermarkets. Or maybe I'm looking for them in the wrong place. Who knows? XD

For a long time, I thought about crepes as something I didn't want to do here because either I needed to use eggs...or it would be a lot of mess. Once, I suddenly decided to still try it and I was astonished by the results. I like thicker crepes anyways. If you want to get very thin ones, you will have to use way more oil than I do. Actually, if I make thick crepes, I can use oil once, for the first one and I can easily cook the rest of the batch without oil in a non-stick pan.

So, you are probably curious about my magical ingredients. Here they are:

Ingredients:

200 g of flour

1/2l plant milk

1 ripe banana (the riper the better)

1 tbsp peanut butter

1/2 tsp baking soda

1/2 tsp salt

Blend the plant milk with the banana and peanut butter.

Mix the flour, baking soda, and salt in a bowl.

Pour the wet ingredients slowly on the top of the dry ones while mixing with a whisk.

Mix it evenly.

Oil a pan and wait until it gets hot.

Pour from the crepe batter.

Cook it on medium heat for a few minutes.

Flip.

Cook for 1 more minute.

Enjoy!

And here's the extra vegan Nutella recipe:

200g roasted hazelnuts

10 pitted dates

2 tbsp coconut cream

1-2 tbsp cocoa powder

1 tbsp coconut oil

vanilla

Pinch of salt

In a food processor, process the hazelnuts, salt, and the cocoa powder.

Add the dates, then process it for a little more.

Add the rest of the ingredients.

Enjoy!

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