Decadent Chocolate Hazelnut Crepes

$- 1 cup all-purpose flour - 2 large eggs - 1 1/2 cups milk (or non-dairy alternative) - 2 tablespoons melted butter (plus more for greasing the pan) - 1 tablespoon granulated sugar - 1/4 teaspoon salt - 1/2 cup chocolate hazelnut spread (such as Nutella) - 1/4 cup chopped toasted hazelnuts - Fresh fruit slices (such as bananas or strawberries) for topping - Powdered sugar for dusting - Whipped cream (optional for serving) You need simple, fresh ingredients to make these delicious crepes. Start with all-purpose flour. It helps hold the crepes together. Eggs bring richness and help with structure. Milk adds creaminess and moisture. I often use non-dairy milk for a different taste. Melted butter adds flavor and keeps the crepes from sticking. Sugar adds just the right touch of sweetness. A pinch of salt balances the sweet ingredients well. The star of the show is chocolate hazelnut spread. This is what makes the crepes decadent! Chopped toasted hazelnuts give a lovely crunch. Fresh fruit slices like bananas or strawberries add a bright touch. Lastly, powdered sugar makes it pretty, and whipped cream is a tasty extra if you want it. These ingredients come together to create a delightful dessert or breakfast treat. {{ingredient_image_2}} 1. In a large mixing bowl, combine: - 1 cup all-purpose flour - 2 large eggs - 1 1/2 cups milk (or a non-dairy alternative) - 2 tablespoons melted butter - 1 tablespoon granulated sugar - 1/4 teaspoon salt Whisk all these ingredients together until smooth. Make sure there are no lumps. 2. Let the batter rest for 15-20 minutes at room temperature. This step is key. It helps the crepes become soft and tender. 1. While the batter rests, heat a non-stick skillet or crepe pan over medium heat. 2. Grease the pan with melted butter. Use a paper towel to spread it evenly. This prevents sticking. 3. Pour about 1/4 cup of batter into the pan. Quickly swirl the pan to spread the batter in a thin layer. 4. Cook the crepe for 1-2 minutes. Watch for the edges to lift and the bottom to turn golden brown. 5. Carefully flip the crepe with a spatula. Cook for another minute. Once done, stack the crepes on a plate to keep warm. Repeat this with the rest of the batter. 1. Take one cooked crepe and spread about 1 tablespoon of chocolate hazelnut spread on one side. 2. Add a handful of chopped toasted hazelnuts on top. You can also add fresh fruit slices like bananas or strawberries. 3. Fold the crepe in half, then fold it again to form a triangle. 4. Serve the crepes warm. Dust with powdered sugar and add whipped cream if you like. Enjoy your tasty treat! To make great crepes, you must let the batter rest. This step is key. Resting helps the flour absorb moisture. It also makes the crepes softer. I suggest resting for 15-20 minutes. Flipping the crepes can be tricky. Here’s a tip: use a thin spatula. Gently lift the edges first. Then, quickly flip it over. If you are nervous, you can also slide the crepe onto a plate and flip it back into the pan. This way, it feels less risky! When it comes to toppings, the classic chocolate hazelnut spread is amazing. Add sliced bananas or strawberries for a fresh taste. Chopped toasted hazelnuts give a nice crunch too. For a fun presentation, stack your crepes on a plate. Dust them with powdered sugar. You can also drizzle chocolate sauce over the top. A dollop of whipped cream makes it feel special. Get creative! Serve with a side of fresh fruit or a scoop of ice cream. The options are endless! Pro Tips Let the Batter Rest: Allowing the batter to rest for 15-20 minutes helps the gluten relax, resulting in tender and delicate crepes. Use the Right Heat: Cooking crepes over medium heat ensures they cook evenly without burning. Adjust the heat as needed while cooking. Perfectly Flip the Crepes: Gently slide a spatula under the crepe when the edges lift to flip it without tearing. Practice makes perfect! Experiment with Fillings: Feel free to mix and match your favorite fillings, like fruits, whipped cream, or even savory options for a delightful twist. {{image_4}} You can have fun with fillings in your crepes. Try mixing fruits and nuts. Bananas and hazelnuts work well together. Strawberries add a nice sweetness. You can also use apples, pears, or berries. They complement the chocolate nicely. For a twist, use alternative spreads. Instead of chocolate hazelnut, try almond butter or peanut butter. Both options taste great and add a new flavor. You can even use fruit jams or whipped cream. Each variation gives you a new treat to enjoy! If you need gluten-free options, swap all-purpose flour for a gluten-free blend. Look for one that works well in baking. This way, you can still enjoy the crepes without gluten. For non-dairy alternatives, use almond milk or oat milk instead of regular milk. You can also replace butter with coconut oil or a plant-based butter. These swaps keep your crepes tasty and suitable for different diets. Enjoy your crepes while meeting your dietary needs! Once you cook your crepes, let them cool completely. Then, stack them with parchment paper between each one. This prevents them from sticking together. Place the stack in an airtight container. You can keep them in the fridge for about three days. For longer storage, wrap them tightly in plastic wrap and freeze. They will last for up to two months. To reheat, you can use a skillet over low heat. Warm each crepe for about 30 seconds on each side. You can also use a microwave. Place a crepe on a microwave-safe plate and cover it with a damp paper towel. Heat for around 15-20 seconds until warm. If you have extra chocolate hazelnut spread, store it in its original jar. Keep it sealed tightly to maintain freshness. Use it for spreading on toast or drizzling over pancakes. For leftover chopped hazelnuts, store them in a sealed bag in a cool, dry place. Think about using leftover ingredients in other desserts. You can mix the chocolate hazelnut spread into yogurt for a sweet dip. Or, spread it on fruit slices for a tasty snack. If you have fresh fruit left, try adding it to smoothies or salads. Can crepes be made ahead of time? Yes, you can make crepes ahead of time. Cooked crepes store well in the fridge for up to three days. Just stack them with parchment paper in between. You can also freeze them for later. Wrap each crepe in plastic wrap and place them in a freezer bag. When ready to use, thaw them in the fridge overnight. This makes meal prep easy! What’s the best pan to use for crepes? A non-stick skillet or a crepe pan works best. The non-stick surface helps prevent sticking. A flat pan allows for even cooking. A crepe pan often has low edges, making it easier to flip the crepes. Look for a pan that heats evenly for the best results. How can I prevent crepes from sticking? To prevent sticking, always grease your pan lightly. Use melted butter or a non-stick spray. Make sure the pan is hot before adding the batter. If your crepes start to stick, try using a silicone spatula to gently lift the edges. This will help them release easier. Caloric content per serving Each serving of these delightful crepes has about 300 calories. This can vary based on your toppings. If you use more chocolate hazelnut spread or fruit, it may add extra calories. Keto or diabetic-friendly adjustments For a keto-friendly option, you can use almond flour instead of all-purpose flour. This keeps carbs low while still giving you a nice texture. For a diabetic-friendly version, consider using a sugar substitute in the batter. This keeps the sweetness without the sugar spike. Always consult with your doctor before making dietary changes. Crepes are simple and fun to make. We covered key ingredients, step-by-step instructions, and tips for success. Remember to let your batter rest for the best texture. Explore variations with different fillings or dietary swaps to fit your needs. Don’t forget to store any leftovers properly. Enjoy your homemade crepes with a variety of toppings that delight your taste buds. Now, it's time to get cooking and share your delicious creations!$

Decadent Chocolate Hazelnut Crepes

Deliciously thin crepes filled with chocolate hazelnut spread and topped with fresh fruit and whipped cream.

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Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine French

Servings 4

Calories 350 kcal

Ingredients

1 cup all-purpose flour
2 large eggs
1.5 cups milk (or non-dairy alternative)
2 tablespoons melted butter (plus more for greasing the pan)
1 tablespoon granulated sugar
0.25 teaspoon salt
0.5 cup chocolate hazelnut spread (such as Nutella)
0.25 cup chopped toasted hazelnuts
to taste fresh fruit slices (such as bananas or strawberries) for topping
to taste powdered sugar for dusting
to taste whipped cream (optional for serving)

Instructions

In a large mixing bowl, combine the all-purpose flour, eggs, milk, melted butter, granulated sugar, and salt. Whisk vigorously until the batter is smooth and well combined. Allow the batter to rest for 15-20 minutes at room temperature.
While the batter rests, heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a little melted butter.
Once the pan is hot, use a ladle to pour in approximately 1/4 cup of batter. Quickly swirl the pan to spread the batter evenly into a thin layer.
Cook the crepe for about 1-2 minutes, or until the edges start to lift and the bottom is golden brown. Flip the crepe and cook for an additional minute. Transfer the crepe to a plate and stack them to keep warm.
To assemble, take one cooked crepe and spread about 1 tablespoon of chocolate hazelnut spread over one side. Sprinkle chopped hazelnuts and add fresh fruit slices if desired. Fold the crepe in half, then in half again to form a triangle.
Serve the crepes warm, dusted with powdered sugar and topped with whipped cream if desired.

Notes

Allow the batter to rest for a tender crepe.

Keyword chocolate, crepes, dessert, hazelnut