Chocolate Hazelnut Crepes New

There’s something undeniably romantic about crepes. Perhaps it’s their Parisian heritage, or maybe it’s the way they transform from simple batter into delicate, lacy rounds that can be filled with endless possibilities. When paired with rich chocolate hazelnut spread and topped with fresh ingredients, they become an elegant dessert that’s surprisingly achievable at home.

The Art of Perfect Crepes

While crepes might seem intimidating at first, they’re essentially thin pancakes that require just a few basic ingredients and some patience. The secret lies in the batter consistency and the swirling technique. Your first crepe might not be perfect – French cooks call this one “the dog’s crepe” – but by the second or third, you’ll find your rhythm.

Pro Tips for Crepe Success

1. Temperature Matters: Room temperature ingredients create a smoother batter.
2. Rest the Batter: This step is crucial for tender crepes – it allows the flour to fully hydrate and bubbles to rise.
3. Pan Heat: The pan should be hot enough that the batter sizzles slightly when it hits the surface.
4. Keep Warm: Stack finished crepes between wax paper and keep warm in a low oven (200°F) until ready to serve.

Make It Your Own

While chocolate hazelnut is a classic filling, don’t be afraid to experiment. Try different spreads, add a layer of sliced almonds instead of hazelnuts, or incorporate mascarpone cheese for extra richness. For a grown-up version, add a splash of hazelnut liqueur to the whipped cream.

These crepes are perfect for a special breakfast, elegant dessert, or even a fancy brunch party. The recipe yields about 15-18 crepes, serving 6-8 people. Leftover crepes can be stored between wax paper in an airtight container in the refrigerator for up to three days – simply reheat briefly in a warm pan before filling.

Whether you’re celebrating a special occasion or simply craving something spectacular, these chocolate hazelnut crepes deliver both elegance and satisfaction. They’re proof that with a few simple ingredients and techniques, you can create a dessert that’s worthy of a Parisian café right in your own kitchen.

Chocolate Hazelnut Crepes

Delicate, thin crepes filled with creamy chocolate hazelnut spread and topped with your favorite garnishes. This decadent treat is perfect for breakfast, brunch, or dessert.

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Equipment

• Large mixing bowl
• Whisk or hand mixer
• Non-stick skillet or crepe pan
• Ladle or measuring cup
• Spatula

Ingredients

  

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• ½ cup water
• 2 tablespoons unsalted butter melted
• 1 tablespoon sugar optional, for sweet crepes
• 1 pinch salt
• 1 cup chocolate hazelnut spread e.g., Nutella
• Optional toppings: powdered sugar whipped cream, fresh berries, chopped hazelnuts

Instructions

 

• In a large mixing bowl, whisk together the flour, eggs, milk, water, melted butter, sugar, and salt until smooth. Let the batter rest for 10 minutes.
• Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter or non-stick spray.
• Pour about ¼ cup of batter into the pan, tilting it in a circular motion to evenly coat the surface.
• Cook for 1-2 minutes until the edges start to lift and the bottom is golden brown. Flip carefully and cook for another 1 minute on the other side.
• Remove the crepe from the pan and set aside. Repeat with the remaining batter, stacking the crepes on a plate.
• Spread 1-2 tablespoons of chocolate hazelnut spread over one side of each crepe, then fold into quarters or roll into a cylinder.
• Garnish with powdered sugar, whipped cream, fresh berries, or chopped hazelnuts, if desired. Serve warm.

Notes

Batter can be made in advance and refrigerated for up to 24 hours.
Experiment with different fillings like fresh fruit, whipped cream, or almond butter for variety.
To keep crepes warm, stack them on a plate covered with foil and place them in a warm oven until ready to serve.