These melt-in-your-mouth vegan walnut crepes are made with an aromatic walnut filling and a drizzle of indulgent hot fudge sauce. They’re incredibly delicious and perfect to serve as an elegant dessert for your guests. The inspiration for these crepes comes from my childhood. When I was younger, I often ordered the vegetarian version of these crepes in Slovenian restaurants, since it was a staple on their menus. It’s been quite a while since I last had them, but their taste remains vivid in my mind. My plant-based version can, without a doubt, measure up to them in flavour.
The first step in making this recipe is preparing my basic vegan crepes. My vegan crepes are so delicious that I could eat them on their own without any filling (and I often can’t resist doing that). The second step is the filling, which is made from ground walnuts and cinnamon, with warm coconut cream poured over the walnuts. The filling is sweetened with maple syrup, and a little bit of rum is added for the final touch. For decoration, I sprinkle some powdered sugar on top of the crepes, add a small dollop of whipped plant-based cream next to the crepes, and drizzle a little warm vegan hot fudge sauce over them. The final result is irresistible.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious vegan crepes recipes:
- Baked Crepes with Vegan Cottage Cheese (veganske gratinirane skutine palačinke)
- Vegan Biscoff Caramelised Banana Crepes
Vegan Walnut Crepes (veganske orehove palačinke)
Ingredients
Crepes:
Filling:
- 50 g walnuts ground
- 1/2 tsp Ceylon cinnamon powder
- 50 ml (3 tbsp + 1 tsp) coconut cream just cream from a can of coconut cream without the water
- 15 ml (1 tbsp) maple syrup
- 5 ml (1 tsp) rum
To decorate:
- powdered sugar
- plant based whipped cream
- vegan hot fudge sauce
Instructions
Vegan hot fudge sauce:
- Make vegan hot fudge sauce. You can make a whole batch or just enough to use in this recipe. Set aside.
Crepes:
- Make batter for 2 vegan crepes and let it stand for 30 min if you want to make very tender crepes. Alternatively you can proceed with cooking the crepes right away.
- Cook the crepes following these instructions.
- Cover the crepes to keep them warm.
Filling:
- Crush walnuts in a blender. Transfer them to a smaller bowl.
- Add cinnamon and mix.
- Melt coconut cream over medium heat and bring to a gentle boil then pour over walnuts.
- Add maple syrup and rum. Mix together well.
Assemble:
- Spread 1/2 of the filling all over one crepe then fold the crepe in half and then fold that in half again. Repeat the same with the second 1/2 of the filling and the second crepe.
- Sprinkle some powdered sugar over the crepes.
- Place whipped plant based cream on the side.
- Warm again prepared vegan hot fudge sauce over low to medium heat then drizzle some on top of the crepes.
- Serve warm.
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