French-Style Crepes with Rich Hazelnut Chocolate Spread
Hazelnut Crepes
Delicate, buttery crepes folded over creamy hazelnut cocoa spread and topped with fresh berries.
Nutrition (per serving)
There is something truly magical about a perfectly made crepe. These thin, delicate French pancakes have a way of making any morning feel like a special occasion at a Parisian bistro. The secret lies in the light, buttery batter that results in lacy, golden edges and a soft, tender center. When filled with a rich hazelnut chocolate spread, they transform into an indulgent treat that strikes the perfect balance between sophisticated dessert and comforting breakfast.
Making crepes at home might seem intimidating at first, but it is all about the rhythm of the swirl. Once you master the technique of tilting the pan to coat it in a thin, even layer, you'll find yourself whipping these up every weekend. Whether you're serving them for a brunch party or a quiet evening treat, these hazelnut-filled delights are best enjoyed warm, topped with a dusting of powdered sugar and perhaps a handful of tart, fresh berries to cut through the richness of the chocolate.
Ingredients
- All-purpose flour:1 cup
- Large eggs:2 pieces
- Whole milk:½ cup
- Water:½ cup
- Unsalted butter, melted:2 tbsp
- Salt:¼ tsp
- Hazelnut chocolate spread:½ cup
- Powdered sugar:1 tbsp
- Fresh strawberries, sliced:½ cup
Instructions
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In a large mixing bowl, whisk together the flour and the eggs until a thick paste forms.
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Slowly add the milk and water in small increments, whisking constantly to ensure there are no lumps in the batter.
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Stir in the salt and the melted butter until the mixture is completely smooth and has the consistency of heavy cream.
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Heat a lightly oiled 8-inch non-stick skillet or crepe pan over medium-high heat.
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Pour about 1/4 cup of batter into the center of the pan and quickly tilt the pan in a circular motion so that the batter coats the entire surface thinly.
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Cook the crepe for about 2 minutes, until the bottom is light brown and the edges begin to lift away from the pan.
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Gently flip with a spatula and cook for another 30 to 60 seconds on the other side.
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Remove the crepe from the pan and spread 1 tablespoon of hazelnut chocolate spread over one half. Fold into quarters or roll up tightly.
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Repeat with the remaining batter and filling. Serve warm topped with powdered sugar and fresh strawberries.
Tips & Notes
- Let the batter rest in the refrigerator for 30 minutes before cooking; this allows the gluten to relax for a more tender crepe.
- If your first crepe is a disaster, don't worry—the first one is almost always a 'test' crepe to get the pan temperature right.
- Use a paper towel dipped in oil to lightly wipe the pan between crepes instead of pouring oil in directly.
