Chocolate Hazelnut Protein Crepes (Vegan)
These dairy-free and egg-free Chocolate Hazelnut Protein Crepes are so soft and delicious. They are thin and lacy like the classic French-style pancake made with chocolate protein and cacao powder for a delicious mix.
I tend to make pancakes over crepes but this year, I encourage you all to try out these delicious chocolate hazelnut aka Nutella-tasting crepes. As well as being so simple to make, these have no fancy egg replacers, just ground flaxseed and they work every time (a big component is the pan, make sure it’s hot and super non-stick before starting!). These are delicious rolled or folded up with some yoghurt, chocolate hazelnut spread or nut butter and some more hazelnuts and chocolate.
Why will I love these crepes?
These crepes are so good:
- Chocolatey, hazelnutty and delicious
- They taste like Nutella but healthy
- The crepes are thin, lacy and so soft
- Wrap, roll or fold these as you please
- Made with dairy-free and egg-free ingredients
- Naturally vegan with no fancy ingredients or egg replacers
- Easy to make
- Enough to feed 4-6 people
- Lasts well in the fridge
- With added protein
- Filled with dairy-free yoghurt (great for gut health)
- Stuffed with chocolate, hazelnuts and chocolate nut butter
- Or fill what your favourite things
- Also great with berries
- Add in some banana
- A fun twist for pancake day
- Great for weekend brunches
If you already love the sound of these crepes, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my “shop the recipe” section for my favourite and recommended products.
For the crepe batter:
- Plain flour: I haven’t tried these with GF or other flour.
- Chocolate protein powder: I use the Form Chocolate Hazelnut Protein which adds a lovely flavour to these crepes. Not that all protein powders absorb liquid differently, so just check the consistency.
- Cacao powder: for more chocolatey richness.
- Ground flaxseed: this helps to bind the egg-free batter.
- Salt: for flavour.
- Plant-based milk: use your favourite milk like almond, soya, oat or coconut.
- Coconut or olive oil: for frying off.
For the fillings:
- Dairy-free yoghurt: the thicker and creamier the better like Cocos coconut yoghurt or Greek-style dairy-free yoghurt.
- Chocolate hazelnut butter: I use a chocolate nut butter which is more natural than a vegan Nutella-style spread.
- Chopped hazelnuts: for crunch.
- Shaved chocolate: for more chocolatey flavour.
Are these gluten-free and nut-free?
I have not tried these with GF flour and to make them nut-free, swap our the hazelnuts for some more chocolatey or seeds and check that other ingredients.
How do I make them?
These are ready to enjoy in a few steps:
- Sift in all of the dry ingredients: and combine.
- Pour in the wet ingredients: and whisk until smooth.
- Allow the batter to rest: for 10 minutes.
- Heat a non stick pan with a little oil: and make sure it’s really hot.
- Spoon or pour some batter into the pan: and swirl it around.
- Cook for a few minutes and then carefully flip over: and cook on the second side.
- Repeat to cook all the crepes: and keep them warm.
- Serve with your favourite fillings: and enjoy.
How long will they last?
Keep these crepes for 2-3 days in the fridge, wrapped well, and then warm back up.
What other recipes can I try?
For more pancake day ideas:
- Matcha Protein Pancakes
- Simple Vegan Vanilla Protein Pancakes
- Vegan Tiramisu Crepe Cake
- Chunky Monkey Pancakes
- Raspberry Tiramisu Pancakes
Chocolate Hazelnut Protein Crepes (Vegan)
These dairy-free and egg-free Chocolate Hazelnut Protein Crepes are so soft and delicious. They are thin and lacy like the classic French-style pancake made with chocolate protein and cacao powder for a delicious mix.
Ingredients
For the Crepes:
- 240g plain flour
- 40g Form Performance Chocolate Hazelnut protein powder
- 2 tbsp cacao powder
- 2 tbsp ground flaxseed
- A pinch of salt
- 600-700ml plant-based milk
- Coconut or olive oil, for frying
To Serve:
- Thick coconut yoghurt
- Chocolate nut butter
- Hazelnuts, crushed
- Dark chocolate, grated or chopped
Instructions
- Start with the crepe batter. Sift the flour, protein powder and cacao powder into a bowl and stir in the flaxseed and salt. Gradually whisk in the milk, starting with 600ml, to reach a smooth batter that coats the back of a spoon. Leave for 10 minutes.
- Heat a non-stick pan with a little oil and once hot, pour a round of batter into the middle. Lift up from the heat and swirl it around quickly to coat the base of the pan to make a thin crepe.
- Return to the heat and cook for 60-90 seconds, until the top looks dry and then carefully flip over and cook the second side for about 60 seconds. Adjust the heat as necessary.
- Place on a plate, cover with a tea towel and repeat to make all the crepes.
- To serve, spread the crepes with some yoghurt and chocolate nut butter and sprinkle over some hazelnuts and chocolate. Roll up and enjoy.
- To keep crepes for later, allow them to cool and store wrapped up tightly for 2-3 days in the fridge. Warm back up in a frying pan.
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Stay in touch
I look forward to hearing what you think of these Chocolate Hazelnut Protein Crepes so please let me know in the comments below. If you do make these crepes, I would love to see so please tag me in them. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With crepe love x
p.s. this recipe was made with Form who I love and this blog post is not sponsored.
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