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…


photo credit: Eric.Parker via photopin cc


photo credit: Xuoan via photopin cc


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

Rebecca Weller - Vegan Sparkles
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 20


  • 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.



24 Comments on Vegan Nutella & Banana Parisian Crêpes

  1. Kendra
    August 27, 2012 at 9:05 pm (12 years ago)

    Thank you so much for following my blog; yours looks fantastic:) That vegan nutella recipe looks SO delicious! I have been wanting to try making a “veganized” Nutella recipe for a while, but I haven’t gotten around to searching for hazelnuts…Do they tend to be expensive compared to other nuts, or are they fairly cheap??

    • * Vegan Sparkles *
      August 28, 2012 at 8:53 am (12 years ago)

      Ooh, good question. I haven’t price-compared them in a store but I bought these for $7 for 200g from an organic stall at the Farmers Market on the weekend, so I think they’re priced about the same as other nuts. It might depend on their availability in your location. You should definitely make some – it’d be a great energy source for dancing. 🙂

  2. Barb@ThatWasVegan
    August 27, 2012 at 9:19 pm (12 years ago)

    I’ve never been to Paris, but it’s on my list! I’ve also never tried Nutella- but I’m sure your chocolate sauce is much better! 🙂

    • * Vegan Sparkles *
      August 28, 2012 at 8:54 am (12 years ago)

      Ooooh, you should give it a try, Barb! Even just the roasted hazelnuts straight from the oven taste soooo rich and delicious!

  3. Amy @ fragrantvanillacake
    August 28, 2012 at 10:06 am (12 years ago)

    Yumalicious! I recently made some chocolate PB, but haven’t made nutella yet. It is on my list though! Yours looks wonderful :)!

    • * Vegan Sparkles *
      August 28, 2012 at 3:44 pm (12 years ago)

      Ooooh, choc PB sounds great, too! YUM! 🙂

  4. Brittany
    August 28, 2012 at 10:56 am (12 years ago)

    THIS is why I love eating vegan…the possibilities are endless!! I love you for this recipe!! YUM!

  5. Vegan Hippie-Chick
    August 28, 2012 at 2:58 pm (12 years ago)

    Wow.. these recipes look so good! I’m going to try them both. Paris is on my wishlist.. someday 🙂 I keep telling my daughter we’ll go when she’s older.. a girl’s vacation! Thanks for this post, I enjoyed it -Cheers, Karen (Vegan Hippie-Chick)

    • * Vegan Sparkles *
      August 28, 2012 at 3:45 pm (12 years ago)

      Ohhh it would definitely make the most amazing girls trip with your daughter. 🙂

  6. Alaine @ My GF & DF Living
    August 29, 2012 at 11:41 am (12 years ago)

    These crepes look delicious! I love the idea of a vegan nutella too. I have yet to try one but I used to love nutella before all my food allergies started emerging. This post also really makes me want to go to Paris. Really bad!

    • * Vegan Sparkles *
      August 29, 2012 at 1:54 pm (12 years ago)

      haha, me tooooo! I have the travel bug so badly at the moment. 🙂 You should definitely give this one a go, Alaine. The hardest part is shelling the hazelnuts – everything else is a breeze and soooo worth it. 🙂

  7. Tara
    August 30, 2012 at 12:59 am (12 years ago)

    This looks UNREAL!! Oh, how I long to return to Paris! Thank you for making me feel hungry and desperately in need of a vacation!! Awesome as always!

    • * Vegan Sparkles *
      August 30, 2012 at 8:36 am (12 years ago)

      hehe, my pleasure. You could always play French music while you eat this. It helped for me. 🙂

  8. Sophie
    September 1, 2012 at 4:43 pm (12 years ago)

    A beautiful & tasty creation! I love it too! 🙂 A home-made healthier nutella is what I like best!

    • * Vegan Sparkles *
      September 3, 2012 at 9:40 am (12 years ago)

      Me too. Almost guilt free. hehe 🙂

  9. Jessie
    September 25, 2012 at 2:17 pm (12 years ago)

    Hi there,

    I came across your blog (https://vegansparkles.com/2012/08/27/vegan-nutella-banana-parisian-crepes/) recently and was very happy to see you use some of the products we stock in your recipes!!

    I was wondering if you would like a little traffic direction though us posting the recipe on our Facebook page? If this is something you are interested in please get in touch so I can provide you with a formatting guideline and example recipe.

    I Hope to hear from you soon and that we can share your creativity with others!



  10. Masha Kaganovich
    January 25, 2013 at 4:11 am (11 years ago)

    Hi, Rebecca. My name is Masha. My husband and I just opened a café and our specialty there is CREPES.

    I was looking for a black and white picture on the internet to print in a large format (60X 40”) to decorate the wall of the Café.

    Would it be possible to purchase this picture you posted on your site? We really liked it!

    Thanks very much!


    • * Vegan Sparkles *
      January 25, 2013 at 8:45 am (11 years ago)

      Oh my apologies, Masha! Both photos were borrowed from Photopin but it seems the links had disappeared! I have corrected them now so if you click on them you will be able to contact the photographer. Best of luck for your new venture! 🙂

  11. Abbey
    January 26, 2013 at 10:29 am (11 years ago)

    Hi there. Sorry, I know this comment is way after you posted it but this recipe seems like EXACTLY what I’ve been looking for! Only problem is I can’t figure out the proper conversion for 200 g of hazelnuts. What is that… about 2 cups? I have no way to measure grams! Thanks!

    • * Vegan Sparkles *
      January 26, 2013 at 11:43 am (11 years ago)

      Hi Abbey! It’s about 1.5 cups. 🙂

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