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We're all about French cooking, from vegan ratatouille toall the classic French recipes. That's why we're so obsessed with Hannah Sunderani'snew cookbook, full of plant-based French recipes that are both healthy and insanely delicious. Her Two Spoons cookbook not only has this French crepe recipe, but tons of other ones you can whip up to feel like you're living the French girl dream. Read on to discover how to make these chocolate-hazelnut Parisian crepes!

A trip to Paris is incomplete without a crepe in hand from a crêperie stand. It is mesmerizing to watch them swish the crepe with a T-shaped spreader on an oversized hot plate. Biting into a warm crepe stuffed with melty chocolate hazelnut spread and chopped banana is heavenly. So why not bring the Parisian crepe into our kitchens? These crepes taste just like those from Montmartre. They are light, chewy, delicately sweet, and a playful brunch to share with your family. Forgo the special gadgets and let your wrists dance with the pan to “La Vie en Rose.” Parisian Crepes with Chocolate Hazelnut Spread and Banana Image via Two Spoons CookbookIngredientsFor The Crepes:1 cup (130g) all-purpose flour¼ teaspoon fine sea salt1½ cups unsweetened almond milk, more if needed3 tablespoons avocado oil, more for the pan4 teaspoons pure maple syrup1 teaspoon pure vanilla extractFor The Filling:1 batch Chocolate Hazelnut Spread2 bananas, sliced into rounds For Serving (Optional):Pure maple syrupDairy-free chocolate chipsCoconut flakesDirections 1. Preheat the oven to 200°F (100°C). Line a baking sheet with parchment paper. 2. In a medium bowl, whisk together the flour and salt. Pour in the almond milk, avocado oil, maple syrup, and vanilla and whisk together until smooth with no lumps. Cover the bowl with a kitchen towel and refrigerate for 1 hour. 3. Heat a medium nonstick skillet over medium heat and add a small amount of avocado oil to coat the bottom of the pan. Pour ¼ cup of the batter into the skillet and swirl to evenly coat the bottom of the pan. Cook until the edges of the crepes start to pull away from the pan and the bottom is lightly golden, 1 to 2 minutes. Carefully flip and continue to cook until lightly golden on the other side, about 30 seconds. Slide the crepe onto the prepared baking sheet and keep warm in the oven while you cook the remaining crepes. If the batter is a bit too thick, add a splash more almond milk (up to 1 tablespoon should do). Repeat to use the remaining batter, lightly coating the pan with more avocado oil if needed. 4. Spread a thin layer of the Chocolate Hazelnut Spread over one half of each crepe and layer banana rounds on top. Fold the other half over and then fold again to form a triangle. Top the crepe with more banana rounds and more Chocolate Hazelnut Spread. Serve the crepes topped with maple syrup, chocolate chips, and coconut flakes, if desired.Storage: Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat before serving. Store any leftover Chocolate Hazelnut Spread in a jar at room temperature for up to 10 days.

A trip to Paris is incomplete without a crepe in hand from a crêperie stand. It is mesmerizing to watch them swish the crepe with a T-shaped spreader on an oversized hot plate. Biting into a warm crepe stuffed with melty chocolate hazelnut spread and chopped banana is heavenly.

So why not bring the Parisian crepe into our kitchens? These crepes taste just like those from Montmartre. They are light, chewy, delicately sweet, and a playful brunch to share with your family. Forgo the special gadgets and let your wrists dance with the pan to “La Vie en Rose.”

Image via Two Spoons Cookbook

1. Preheat the oven to 200°F (100°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour and salt. Pour in the almond milk, avocado oil, maple syrup, and vanilla and whisk together until smooth with no lumps. Cover the bowl with a kitchen towel and refrigerate for 1 hour.

3. Heat a medium nonstick skillet over medium heat and add a small amount of avocado oil to coat the bottom of the pan. Pour ¼ cup of the batter into the skillet and swirl to evenly coat the bottom of the pan. Cook until the edges of the crepes start to pull away from the pan and the bottom is lightly golden, 1 to 2 minutes. Carefully flip and continue to cook until lightly golden on the other side, about 30 seconds. Slide the crepe onto the prepared baking sheet and keep warm in the oven while you cook the remaining crepes. If the batter is a bit too thick, add a splash more almond milk (up to 1 tablespoon should do). Repeat to use the remaining batter, lightly coating the pan with more avocado oil if needed.

4. Spread a thin layer of the Chocolate Hazelnut Spread over one half of each crepe and layer banana rounds on top. Fold the other half over and then fold again to form a triangle. Top the crepe with more banana rounds and more Chocolate Hazelnut Spread. Serve the crepes topped with maple syrup, chocolate chips, and coconut flakes, if desired.

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat before serving. Store any leftover Chocolate Hazelnut Spread in a jar at room temperature for up to 10 days.

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