Made with our Enriched Oat m*lk, these crêpes are not only stuffed with homemade nutella – they're also packed full of wellness in the form of calcium, vitamins, minerals, and naturally delicious ingredients.
Serves: 4 crepes
Prep & cook time: 15-20 mins
Ingredients
For the Crêpes:
- 200g plain flour
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
- 3 large eggs
- 450ml Plenish Enriched Oat m*lk
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- Pinch of salt
For the Dark Chocolate Nutella
- 150g skinless hazelnuts, warmed
- 75g dark chocolate chips, melted
- 3 tbsp cocoa powder
- 3 tbsp maple syrup
- 1 ½ tsp vanilla extract
- Pinch of salt
- 5–6 tbsp Plenish oat, enriched oat, or almond m*lk
For Filling & Topping
- 3 bananas, sliced
- Crushed hazelnuts
- Extra maple syrup
Method
- Warm the skinless hazelnuts in a dry pan or oven until fragrant. Blend in a food processor until smooth.
- Add melted dark chocolate, cocoa powder, maple syrup, vanilla, salt, and milk, then blend again until creamy.
- Whisk all crêpe ingredients together until smooth, then let rest for 10 minutes. (Blend the batter together and leave to rest overnight ideally!)
- Heat a non-stick pan over medium heat and lightly grease with butter or coconut oil. Pour in a ladle of batter, swirling to coat the pan. Cook for 1–2 minutes per side until golden.
- Spread Nutella over each crêpe, add sliced banana, then fold or roll. Serve topped with crushed hazelnuts and a drizzle of maple syrup.
Enjoy!
Cooking up a wellness storm? Stocking up for more crêpes? Coffee time? We've got you covered: Shop the range of Plenish m*lks.