I’ve been to Paris twice in this lifetime (so far) and just like so many travellers before me, it was love at first sight. Ohhh, the beautiful architecture, gold encrusted bridges, charming canals, breathtaking gardens and fountains, effortlessly stylish fashion, priceless art, romantic music, and incredible, hot, gooey Nutella Crêpes available on every tree-lined city street…
Is there a more decadent or enjoyable Sunday brunch than Parisian Crêpes and Café au Lait in the sunshine with the morning papers? I think not.
Inspired by delicious photos from Chocolate Covered Katie’s Better than Nutella Recipe, expert tips from Jugalbandi’s Homemade Vegan Nutella Recipe, and beautiful memories of Paris in the Springtime…
This makes about 2 cups. You may want to freeze half so you don’t inhale it all on the first day. French women never overindulge.
Vegan Nutella & Banana Parisian Crêpes
- 200 g raw hazelnuts
- 1 1/2 tbsp pure vanilla extract
- 1/3 cup raw cacao nibs
- 1/2 cup agave nectar
- Pinch sea salt
- 2 - 3 tsp coconut oil optional - for extra smoothness
- 1/2 cup non-dairy milk soy / almond, etc
- Roast hazelnuts in a baking tray at 180C for about 10 minutes until toasted and aromatic and the skins turn a couple of shades darker.
- Remove from oven and while the hazelnuts are still warm, rub between a towel or paper towel or your fingers to remove the skins. Aim to remove at least 70% of the skins (which can be quite bitter). If there are some stubborn ones, you can pop them back in the oven for a few more minutes and try again.
- Let the hazelnuts cool completely - preferably overnight - or they will not blend as finely as they should (and will be hard work in your blender).
- The next day, in a high-speed blender or food processor, blend hazelnuts until fine/buttery, then add all remaining ingredients and blend until smooth and creamy.
- Try not to eat it all straight out of the blender!
My friend is somewhat of a Nutella expert and declared that this butter tastes more like a Ferrero Rocher Sauce than Nutella, and I’m totally OK with that. I’m OK with any healthy, vegan chocolate sauce. Anytime. Anywhere. Just so you know.
For the Crêpes, I used this recipe, substituting with a gluten-free all-purpose flour and extra maple syrup in place of the turbinado sugar. My crêpe flipping skills need a lot more work before my crêpes are photogenic but they were still scrumptious! Photos or it didn’t happen, mademoiselle. Here’s a quick Instragram I took before we drizzled them with maple syrup and gobbled them up.
Is it wrong to want this for breakfast every day? In Paris. In the Springtime. ♥
Until next time,
Au revoir, mon amour.