Chocolate Hazelnut Filled Crepes (Printable)
Thin French crepes layered with rich chocolate hazelnut spread, perfect for sweet breakfasts or desserts.
# What You'll Need:
→ Crepes
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 cooking)
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 Make It:
01 - In a mixing bowl, whisk together flour, sugar, and salt until combined.
02 - In a separate bowl, beat the eggs then incorporate milk, melted butter, and vanilla extract.
03 - Gradually add the wet ingredients to the dry, whisking until smooth and free of lumps. Let batter rest for 10 minutes.
04 - Preheat a nonstick 8- or 10-inch skillet over medium heat and lightly brush with melted butter.
05 - Pour approximately 1/4 cup batter into the skillet, swirling to cover the surface evenly. Cook for 1 to 2 minutes until edges lift and bottom is golden.
06 - Flip crepe carefully and cook the other side for 30 seconds until lightly browned.
07 - Transfer crepe to a plate and cover loosely with foil. Repeat with remaining batter, greasing skillet as needed.
08 - Spread 1 tablespoon chocolate hazelnut spread over half of each crepe, then fold into quarters or roll.
09 - Serve crepes warm, topped with toasted hazelnuts, a dusting of powdered sugar, and fresh berries or sliced bananas if desired.
# Tips from dashanddishes:
01 -
- The crepes come out perfectly thin and tender every time & the chocolate hazelnut filling feels like a delightful secret between friends
- It's a quick recipe that both breakfast and dessert lovers will rave about
02 -
- Letting your batter rest is not just kitchen fuss; it relaxes the gluten and results in tender crepes
- Cooking on medium heat is key—too hot and the crepes burn; too low and they stick
03 -
- Practice makes perfect—don't worry about the first few crepes being less than perfect; they taste just as good
- The spread melts best when the crepe is warm, so work quickly to fold and serve