Description
A delicious recipe for making Chocolate Hazelnut Crepes, perfect for breakfast or dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup chocolate hazelnut spread
- 1 cup chopped hazelnuts (optional)
- Powdered sugar for dusting (optional)
Instructions
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until the batter is smooth. Let the batter rest for 30 minutes at room temperature to allow the gluten to relax.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
- Pour about ¼ cup of the batter into the center of the pan, tilting the pan in a circular motion to spread the batter evenly into a thin layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden.
- Carefully flip the crepe using a spatula and cook for an additional 1 minute on the other side. Remove from the pan and place on a plate. Repeat with the remaining batter, stacking the crepes on the plate.
- To serve, spread a tablespoon of chocolate hazelnut spread on one half of each crepe. If desired, sprinkle with chopped hazelnuts. Fold the crepe in half and then in half again to form a triangle. Dust with powdered sugar before serving.
Notes
- For a dairy-free option, substitute the milk with almond milk or oat milk and use coconut oil instead of butter.
- Add sliced bananas or strawberries inside the crepes for extra flavor and nutrition.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Pan-frying
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 250
- Sugar: 6g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg