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.
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.
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.