1. 1

   Step 1

   Mix 125 g flour, 1 tsp baking powder, and 0.5 tsp ground vanilla in a bowl.

2. 2

   Step 2

   Add 160 ml plant-based milk, 80 ml sparkling water, 1 egg substitute, and 1 tbsp sugar or agave syrup.

3. 3

   Step 3

   Whisk everything into a smooth batter and let it rest for 10 minutes.

   Timer 10 min
4. 4

   Step 4

   Heat a non-stick pan over medium heat and brush with a little coconut oil.

5. 5

   Step 5

   Pour about half to a full ladle of batter into the pan and spread it evenly.

6. 6

   Step 6

   Cook the crêpe for about 90 seconds until the surface bubbles and the edges loosen.

   Timer 2 min
7. 7

   Step 7

   Carefully flip the crêpe and cook for another minute until golden brown.

8. 8

   Step 8

   Spread the finished crêpe with 3 tbsp hazelnut chocolate spread, roll it up, and garnish with 100 g berries.

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