It took me five rounds of batter and failed crepes to get this recipe right, there were many a crepetastrophe! But in the end it was worth every bit of it, they’re so delicious and the perfect weekend brunch treat! Filled with chocolate hazelnut spread and bananas- they’re divine. I do have to warn you, getting the crepes perfectly thin in the pan takes a bit of practice. The trick, I found, involves moving the pan around to spread the batter as soon as you pour and using just the right amount of batter. Once you nail it though, I think you’re good for life. And then you have years of vegan, gluten free crepes in your future. And what a future it is!!! Enjoy! xx- Sarah
