Chocolate Hazelnut Filled Crepes (Printable version)
Thin French crepes with luscious chocolate hazelnut filling, topped with toasted nuts and fresh fruit.
# What You'll Need:
→ Crepe Batter
01 - 1 cup all-purpose flour
02 - 2 large eggs
03 - 1 1/4 cups whole milk
04 - 2 tablespoons unsalted butter, melted, plus extra for the pan
05 - 1 tablespoon granulated sugar
06 - 1/4 teaspoon salt
07 - 1/2 teaspoon vanilla extract
→ Filling
08 - 1/2 cup chocolate hazelnut spread
→ Optional Toppings
09 - 1/4 cup toasted chopped hazelnuts
10 - Powdered sugar, for dusting
11 - Fresh berries or sliced bananas
# How to Prepare:
01 - Whisk together the flour, sugar, and salt in a mixing bowl.
02 - In a separate bowl, beat the eggs and add milk, melted butter, and vanilla extract.
03 - Gradually whisk the wet mixture into the dry ingredients until smooth and free of lumps. Let the batter rest for 10 minutes.
04 - Heat a nonstick skillet over medium heat and lightly brush with melted butter.
05 - Pour 1/4 cup of batter into the skillet, swirling to evenly coat the surface. Cook for 1 to 2 minutes until edges lift and bottom is golden. Flip and cook the opposite side for 30 seconds.
06 - Transfer crepes to a plate and cover loosely with foil while cooking the remaining batter, adding butter to the pan as needed.
07 - Spread 1 tablespoon of chocolate hazelnut spread over half of each crepe, then fold into quarters or roll up.
08 - Serve warm, topped with toasted hazelnuts, powdered sugar, and fresh berries or banana slices as desired.
# Expert advice:
01 -
- Sharing these crepes feels like revealing a sweet secret that turns any breakfast or dessert into a celebration
- Once you nail the thin, tender crepe, this recipe quickly becomes a favorite for its perfect balance of simplicity and indulgence
02 -
- Resting the batter for at least 10 minutes is key to tender crepes; skipping this step can make them tougher
- Using a nonstick pan and lightly buttering between crepes prevents sticking and ensures even browning
03 -
- Practice the pan swirl; a quick steady wrist movement makes thin, even crepes
- Warm your milk slightly before mixing to help the batter blend smoothly and avoid lumps