Chocolate Hazelnut Filled Crepes (Printable View)
Buttery crepes filled with rich chocolate hazelnut spread, perfect for any sweet occasion.
# Ingredient List:
→ Crepes
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tbsp unsalted butter, melted (plus extra for cooking)
05 - 1 tbsp granulated sugar
06 - 1/4 tsp salt
07 - 1/2 tsp vanilla extract
→ Filling
08 - 1/2 cup chocolate hazelnut spread
09 - Optional: 1/4 cup chopped toasted hazelnuts
→ For Serving
10 - Powdered sugar, for dusting
11 - Optional: fresh berries or sliced bananas
# How to Make It:
01 - Whisk together flour, sugar, and salt in a large bowl.
02 - Beat eggs in a separate bowl; then add milk, melted butter, and vanilla extract.
03 - Gradually whisk wet mixture into dry ingredients until smooth; let rest for 10 minutes.
04 - Warm an 8-inch nonstick skillet over medium heat and brush lightly with melted butter.
05 - Pour 1/4 cup batter into skillet, swirling to coat evenly; cook 1–2 minutes until edges lift and golden, flip and cook 30 seconds more; transfer to plate and repeat.
06 - Spread 1–2 tablespoons chocolate hazelnut spread over warm crepes and fold or roll as preferred.
07 - Sprinkle with chopped hazelnuts if using, dust with powdered sugar, and serve with fresh berries or banana slices if desired.
# Expert Suggestions:
01 -
- They come together quickly, making you feel like a breakfast genius.
- The combination of creamy chocolate and subtle hazelnut is irresistible and comforting.
02 -
- Resting the batter is the secret to tender crepes and skipping it makes a noticeable difference.
- Using a nonstick skillet and brushing it lightly with butter before each crepe ensures they don’t stick and get those delicate, golden edges.
03 -
- Whisk batter vigorously to incorporate air for lighter crepes.
- The secret to thin crepes is pouring batter while swirling the pan in a continuous motion.