Chocolate Crepe

Delicious buckwheat crepes with chocolate filling. The chocolate cream contains only 3 ingredients, besides it is without sugar, without oil & vegan. Perfect as a sandwich spread or as a pancake topping

Mrs Flury inspired me to create the vegan Nutella recipe, I love her recipes! I used this chocolate cream as a filling for my buckwheat crepes. This is really a great combination. I love it varied. Chocolate spread, jam or maple syrup. You can really experiment with pancakes.

I wish you a lot of fun while preparing 🙂

Your Lea

Ingredients chocolate cream:

  • 120 g hazelnuts
  • 80 g pitted dates
  • 20 g cocoa powder
  • approx. 50 ml water


  1. Preheat the oven to 180 degrees.
  2. Place the hazelnuts on a baking tray and roast in the preheated oven for 15 minutes, turning a little between the nuts.
  3. Stone the dates and put them in a bowl. Pour hot water over them and let them stand for about 10 minutes so that they become soft. Then drain the water.
  4. Mash the hazelnuts in a mixer until they become fine nut puree. Then add the dates and the cocoa powder.
  5. Add water until the desired consistency is reached.
  6. Pour the cream into a glass and keep in the fridge. The homemade Nutella can be kept in the fridge for about 1 week.

Ingredients Crepes:

  • 70 g buckwheat flour
  • 40 g spelt flour
  • 200 ml water
  • 1 tbsp coconut blossom sugar
  • cinnamon


  1. Mix all ingredients for the dough with a whisk until smooth.
  2. Bake the pancakes in a coated pan according to your wishes and size.
  3. Fill the crepes with the chocolate cream, roll together and garnish with pomegranate seeds and chocolate.

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