Here is a vegan and gluten-free ‘Nutella’ and banana crepe recipe that you can make in the comfort of your own home.
If I remember anything about my first time in Paris when I was a teenager, it is most certainly the abundance of crepe stands, where street vendors served freshly-made crepes with a generous drizzle of Nutella and sliced fresh bananas. Pure heaven in my book, but it takes more than a stroll around Paris’s side streets to burn that baby off.
It can do no wrong with its taste, but as far as nutrition goes, a Nutella and banana crepe is essentially a fresh banana swimming in simple sugars, white flour, processed ingredients, hydrogenated fats and dairy. In fact, in 2012, Nutella was hit with a class action lawsuit for advertising its hazelnut chocolate spread as a healthy and nutritious food, when it is, in fact, not. Sure, it’s not everyday you’re in Paris or anywhere serving this particular crepe, but wouldn’t you like to recreate the experience, only with more honorable ingredients at your fingertips? The following crepe recipe is vegan, gluten-free and light. But most important: it utilizes ingredients that your body recognizes, not rejects. Enjoy!
Nutella and Banana Crepe Recipe
Makes 5-6 crepes
For the crepes:
- 3/4 cup brown rice flour
- 1/4 cup potato starch
- 2 Tbsp tapioca flour
- 1 cup + 2 tablespoons almond milk
- 3 tablespoons coconut oil + extra for frying, melted
For the Nutella:
- 1/2 cup hazelnut butter (blend about 1 cup whole hazelnuts for 5-10 minutes or until creamy like butter)
- 2 heaping tablespoons of cocoa powder
- 2 generous tablespoons of coconut oil
Sift together the brown rice flour, potato starch and tapioca flour. Add the almond milk and stir until smooth. Stir in the coconut oil and then place in the fridge for 5-10 minutes to cool.
In a flat frying pan, brush the bottom and edges with coconut oil so that it is completely coated. Remove the pan from the head and pour about 1/2 cup of the crepe batter into the pan. Swirl the pan so that the batter coats the bottom. Place the pan back on the heat and shake it back and forth constantly. Flip it when it begins to move around freely and bubbles begin to form on the upright side. Cook the same amount of time on the opposite side. Slip onto a plate and repeat with the rest of the batter.
For the Nutella, blend all ingredients together until smooth.
While the crepes are still hot, coat with Nutella and banana slices. Roll up and enjoy!
Aylin Erman is founder of GlowKitchen. There she shares step-by-step picture recipes of her plant-based creations. Aylin lives and works in Istanbul as a writer and editor at the country’s first-ever green-living and sustainability platform, Yesilist. Like her on Facebook and follow her on Twitter to keep up with food news and recipes.
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Photo Credit: Carlosficto