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

Ingredients

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

For assembly:

• Bananas

Directions

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.

Related on EcoSalon

Herbed Egg Crepes Recipe with Ricotta and Spring Salad

Vegan This: Nutella Donut Muffins

Behind the Label: Nutella

Photo Credit: Carlosficto

The post Vegan ‘Nutella’ and Banana Crepe Recipe appeared first on EcoSalon.

You can play around with different fillings in this irresistible egg crepes recipe: Prosciutto or smoked salmon are good additions to the ricotta, or replace the ricotta with sautéed mushrooms or greens, or shredded Gruyère.

I discovered packages of mixed baby kale at the grocery store the last time I made this recipe, and it is worth searching out for the salad. Baby greens are very good too.

Serves 2

Ingredients

1 cup (8 oz/250 g) whole-milk ricotta cheese
3 green onions, minced
3 tablespoons finely grated Pecorino romano cheese
2 teaspoons minced fresh thyme
1⁄4 cup (2 fl oz/60 ml) olive oil, plus more as needed
Kosher salt and freshly ground pepper
1 tablespoon fresh lemon juice
1 teaspoon gluten-free Dijon mustard
Herbed Egg Crepes (recipe found here)
3 cups (3 oz/90 g) baby kale or mixed greens
6 radishes, sliced
1⁄4 cup (1 oz/30 g) coarsely chopped toasted and salted pistachios or toasted almonds or pine nuts

Directions

Preheat the oven to 325°F (165° C). In a medium bowl, mix the ricotta, two-thirds of the green onions, the Pecorino cheese, 2 teaspoons thyme,and 1 tablespoon of the oil. Season the filling to taste with salt and pepper. In a small bowl, mix the lemon juice and mustard. Gradually whisk in 3 tablespoons of the oil and the remaining green onions to make a dressing. Season to taste with salt and pepper.

Spread one-fourth of the ricotta-herb mixture over half of each egg crepe. Fold each crepe in half over the filling, and then fold in half again, forming fan shapes. Place the crepes in the oven and cook until the filling is warm, about 5 minutes.

Meanwhile, combine the kale and radishes in a salad bowl. Add the dressing and toss to coat. Add the nuts and toss. Season to taste with salt and pepper.

Arrange 2 filled crepes on each plate. Mound the dressed salad alongside and serve right away.

Recipe from “Weeknight Gluten Free” by Kristine Kidd (April 2013, Weldon Owen)

The post Herbed Egg Crepes Recipe with Ricotta and Spring Salad appeared first on EcoSalon.

As soon as I saw the photo for thin omelets in Yotam Ottolenghi’s book, “Plenty”, I was certain they would make a great replacement for crepes.

The ones I came up with here are so thin, they resemble crepes, but use no flour, and are wonderfully delicate. You can fill them with almost anything you like. To fill the crepes, spread or layer the fillings over half of each crepe. Fold the other half of the crepe over the filling, and then fold them in half again, forming fan shapes. Heat in a 325°F (165°C) oven for about 5 minutes to warm the filling, or serve at room temperature.

 Makes 4 crepes or 2 servings

Ingredients

6 large eggs
1⁄4 cup (2 fl oz/60 ml) milk
4 green onions, minced
1⁄2 cup (3⁄4 oz/20 g) minced mixed fresh herbs, such as flat-leaf parsley, thyme, and tarragon
Kosher salt and freshly ground pepper
1 teaspoon Olive oil, plus more as needed

Directions

In a medium bowl, combine the eggs, milk, green onions, mixed herbs, and a pinch each of salt and pepper. Beat with a fork to blend.

Brush a baking sheet with oil. Heat 1 teaspoon oil in a 10-inch (25-cm) nonstick skillet over medium-high heat. Reduce the heat to medium. Add one-fourth of the egg mixture, tipping the pan to cover. Cook until the top of the crepe is set, tipping the pan and spreading the uncooked egg to the edges, 11⁄2 to 2 minutes. Slide the crepe onto the prepared baking sheet. Repeat with the remaining egg mixture, adding more oil to the pan as needed and forming 4 crepes total.

Crepes can be filled with a variety of ingredients:

Sautéed sausage, shrimp, or scallops

Sliced prosciutto

Shredded Cheddar, fontina, Gruyère, or Manchego cheese

Crumbled feta or soft fresh goat cheese

Sautéed mushrooms with shredded Gruyère cheese

Sautéed halved cherry tomatoes with crumbled feta or goat cheese

Sautéed dark greens with crumbled feta or goat cheese

Sautéed red bell peppers with shredded Manchego cheese

Image: sciboston

Recipe from “Weeknight Gluten Free” by Kristine Kidd (April 2013, Weldon Owen)

The post Gluten-Free Herbed Egg Crepe Recipe appeared first on EcoSalon.