Save to Pinterest Experience delicate, thin French crepes made from a smooth batter of flour, eggs, and milk. After resting, the batter is cooked in a buttery skillet until golden and folded around a rich chocolate hazelnut spread. Finished with optional toasted hazelnuts, powdered sugar, or fresh berries, these crepes are perfect for any time you crave a light yet indulgent treat.
Discovering how effortlessly delicate French crepes could be transformed with luscious chocolate hazelnut spread felt like finding a little morning magic in my kitchen. I remember the first time I made these, the batter silky and smooth, and the aroma filling the air before the first golden crepe even hit the pan.
One evening, unexpected guests arrived and with barely any prep, I whipped up these crepes; the rich chocolate hazelnut spread and warm batter brought smiles that made me realize how this recipe was more than just food—it was welcome on a plate.
Ingredients
- All-purpose flour: I use this because it creates the lightest, most tender crepes, and sifting it before mixing helps avoid lumps
- Large eggs: They give structure while keeping the batter elastic and easy to spread
- Whole milk: Adds richness and smoothness to the batter, making crepes soft but not heavy
- Unsalted butter: Melted for mixing and additionally for the pan, giving a nutty, toasted flavor; don't skip it
- Granulated sugar: Just enough to add a hint of sweetness without overpowering the chocolate filling
- Salt: A pinch balances the flavors perfectly
- Vanilla extract: Enhances the batter with warmth that pairs beautifully with hazelnut spread
- Chocolate hazelnut spread: Choose your favorite like Nutella for that rich and creamy filling
- Optional toppings: Toasted chopped hazelnuts add crunch, powdered sugar for a touch of elegance, and fresh berries or sliced bananas bring a fresh contrast
Instructions
- Get Everything Ready:
- Gather your ingredients and tools so you can smoothly glide through the prep, whisking together flour, sugar, and salt until evenly combined.
- Create the Batter:
- Beat the eggs and mix them with milk, melted butter, and vanilla extract for a fragrant, silky blend before slowly whisking the wet into the dry to avoid lumps; let the batter rest to relieve any tension and create tender crepes.
- Heat and Grease the Pan:
- The moment your nonstick skillet warms and a brush of melted butter sizzles sets the stage, releasing that cozy, buttery aroma.
- Cook the Crepes:
- Pour about a quarter cup of batter, swirling to form a thin, even layer; watch edges lift lightly and the bottom turn golden, then flip for just 30 seconds — the crepe should be flexible yet cooked through.
- Keep Covered and Repeat:
- Stack crepes on a plate covered loosely with foil to keep warmth and moisture, buttering the pan again as you go; the rhythm quickly becomes soothing.
- Fill and Fold:
- Spread a tablespoon of chocolate hazelnut spread over half the crepe, fold into quarters or roll up for that perfect bite combining thin batter and creamy filling.
- Serve Warm:
- Add the optional toasted hazelnuts, dust with powdered sugar, and scatter fresh berries or bananas to finish with a pop of texture and color.
Save to Pinterest There was a time when these crepes turned a simple weekend brunch into a joyous family tradition, their warm richness providing comfort and sweet nostalgia that still lingers whenever I make them.
Keeping It Fresh
Crepes are best enjoyed the day they're made, but if you have leftovers, stack them with parchment paper in between and wrap tightly to keep moisture in. Reheat gently in a dry pan so they regain their pliable texture without becoming rubbery.
Serving Ideas That Clicked
Beyond the classic spread and toppings, I love turning these into mini dessert tacos by folding them around ice cream or dollops of whipped cream. They adapt beautifully to breakfast, dessert, or even a sweet snack anytime.
A Time This Recipe Saved the Day
When unexpected guests stopped by hungry and my pantry was low, these crepes came to the rescue—quick to make, universally loved, and perfect for customizing with whatever you have on hand.
- Don't forget to swirl the batter quickly for super-thin results
- Keep a clean kitchen towel handy to wipe any spills — it saves cleanup time
- Remember, patience with flipping ensures crepes come out intact and beautiful
Save to Pinterest Thanks for hanging out in the kitchen with me—may your crepes always be thin and your chocolate hazelnut spread plentiful.
Recipe FAQs
- → What type of flour is best for these crepes?
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All-purpose flour creates a smooth batter that cooks evenly, providing the perfect delicate texture.
- → How do I prevent crepes from sticking to the pan?
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Lightly brush the nonstick skillet with melted butter before cooking each crepe to ensure easy flipping and prevent sticking.
- → Can I add flavor variations to the crepe batter?
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Yes, a splash of orange liqueur or grated orange zest brightens the batter with fresh citrus notes.
- → What toppings pair well with chocolate hazelnut filled crepes?
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Toasted chopped hazelnuts, powdered sugar, fresh berries, or sliced bananas complement the rich filling beautifully.
- → Is it possible to make these crepes gluten-free?
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Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary needs without compromising texture.
