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To make delicious chocolate hazelnut crepes, you need the following ingredients: - 1 cup all-purpose flour - 2 large eggs - 1 1/2 cups milk - 2 tablespoons melted butter - 2 tablespoons sugar - 1/2 teaspoon vanilla extract - Pinch of salt - 1/2 cup chocolate hazelnut spread - 1/4 cup crushed hazelnuts - Whipped cream - Fresh berries (optional) Gather these items before you start. Each ingredient plays a key role in making your crepes soft and tasty. The all-purpose flour helps form the base. Eggs add structure and richness. Milk keeps the batter smooth and creamy. Melted butter adds flavor and helps with cooking. Sugar brings sweetness, while vanilla extract gives a lovely aroma. A pinch of salt balances the flavors. The star of this recipe is the chocolate hazelnut spread, which adds a rich, sweet filling. Crushed hazelnuts give a nice crunch on top. Whipped cream and fresh berries can make your dish look pretty and add extra flavor. Enjoy making these tasty crepes! {{ingredient_image_1}} 1. Mixing dry ingredients: Take a medium bowl. Add 1 cup of all-purpose flour. Then, add 2 tablespoons of sugar and a pinch of salt. Whisk them together until well mixed. This gives your crepes a nice flavor. 2. Combining wet ingredients: In another bowl, crack 2 large eggs. Whisk them well. Pour in 1 1/2 cups of milk, 2 tablespoons of melted butter, and 1/2 teaspoon of vanilla extract. Mix until everything blends smoothly. 3. Resting the batter: Slowly pour the wet mixture into the dry bowl. Whisk continuously to avoid lumps. Let your batter rest for 30 minutes at room temperature. This helps make your crepes soft and tender. 1. Heating the pan: Grab a non-stick skillet or a crepe pan. Heat it over medium heat. Lightly grease the pan with a bit of butter or oil. This stops the crepes from sticking. 2. Pouring and swirling the batter: Pour about 1/4 cup of your batter into the hot pan. Quickly swirl it around to cover the bottom. Cook for about 1-2 minutes. Watch for the edges to lift and turn golden. 3. Flipping the crepes: Use a spatula to flip the crepe. Cook for another minute on this side. When done, transfer it to a plate. Repeat this for the rest of the batter. 1. Adding chocolate hazelnut spread: Take a cooked crepe. Spread a generous tablespoon of chocolate hazelnut spread on one half. 2. Folding and rolling techniques: Fold the crepe in half. Then, fold it in half again to form a triangle. You can also roll it up if you prefer. 3. Suggested serving presentation: Serve your crepes warm. Top with whipped cream, a sprinkle of crushed hazelnuts, and fresh berries if you like. Enjoy your delicious treat! To make great crepes, start by avoiding batter lumps. When mixing dry and wet ingredients, whisk them together well. This helps create a smooth batter. Let the batter rest for thirty minutes. This step helps the ingredients meld together. Controlling the heat is key. Heat your pan to medium. If it’s too hot, your crepes will burn. If it’s too cool, they won’t cook properly. A non-stick skillet works best for even cooking. For ensuring even cooking, pour about 1/4 cup of batter into the pan. Quickly swirl the batter to coat the bottom evenly. Cook until the edges lift and the bottom is golden. Flip the crepe gently and cook the other side for one more minute. For creative toppings, you can try whipped cream, fresh berries, or crushed hazelnuts. These add flavor and a nice crunch. You can also drizzle some chocolate sauce for extra sweetness. Pair your crepes with beverages like coffee or hot chocolate. This combination enhances the dessert experience. Try serving them with a fruit smoothie for a refreshing twist. One mistake is overmixing the batter. This can lead to tough crepes. Mix until smooth, but don’t overdo it. Cooking at too high a temperature is another common error. Always start at medium heat and adjust as needed. This helps avoid burnt crepes. Storing cooked crepes can also be tricky. Store them in a single layer to prevent sticking. Cover them with a clean towel or plastic wrap. If you plan to save them, place parchment paper between layers. Pro Tips Rest the Batter: Allowing the batter to rest for at least 30 minutes helps to relax the gluten, resulting in more tender and flexible crepes. Control the Heat: Keep the pan at medium heat to prevent the crepes from cooking too quickly and burning. Adjust as necessary while cooking. Use a Non-Stick Pan: A non-stick skillet or crepe pan ensures easy flipping and prevents the crepes from sticking. Customize Your Fillings: Feel free to experiment with different spreads and toppings, like peanut butter, fresh fruits, or flavored whipped cream for added variety. {{image_2}} You can make your chocolate hazelnut crepes even better! Try adding cocoa powder to the batter. A couple of tablespoons will deepen the chocolate taste. You can also infuse the batter with different extracts. Almond or orange extract adds a lovely twist. If you need gluten-free crepes, use a gluten-free flour blend. It works well in this recipe. For a dairy-free option, switch the milk with almond or oat milk. Both choices give a nice flavor without dairy. You can fill your crepes with more than just chocolate spread. Fruit preserves like raspberry or strawberry add a fresh touch. Nut butters like almond or peanut butter are also great options. They add creaminess and protein, making the crepes even tastier. Store the uncooked batter in a bowl. Cover it tightly with plastic wrap. This keeps air out and prevents drying. You can keep it in the fridge for up to 48 hours. If you need to store it longer, freeze it. Just remember to thaw it in the fridge before use. Once you cook the crepes, let them cool down. Stack them with parchment paper between each crepe. This stops them from sticking together. Place the stack in an airtight container. You can keep the crepes in the fridge for up to three days. To reheat, warm them on a skillet for about 30 seconds on each side. You can also use a microwave for about 10-15 seconds. To freeze crepes, stack them with parchment paper. Then, wrap the stack in foil or plastic wrap tightly. Place the wrapped crepes in a freezer bag. You can freeze them for up to two months. When you're ready to eat, take them out and thaw overnight in the fridge. To serve, heat them on a skillet or in the microwave. Enjoy your crepes warm with all your favorite toppings! You can tell when crepes are done by looking at the edges. When the edges lift from the pan, they are ready to flip. The bottom should be lightly golden. If it looks too pale, give it a bit more time. Cook the second side for about one minute. This keeps your crepes soft and tender. Yes, you can make the batter ahead of time. Just mix it and let it rest in the fridge. It’s best to use it within 24 hours. If you let it sit longer, stir it again before using. This helps blend the ingredients back together. The best way to reheat crepes is on a skillet. Heat the skillet over low heat. Place the crepe on the pan for about 20 seconds on each side. This warms them without making them crispy. You can also use the microwave, but be careful not to overheat. Yes, there are several substitutes for chocolate hazelnut spread. You can use almond butter with cocoa powder mixed in. Peanut butter and melted chocolate also work well. For a healthier option, try a fruit spread like raspberry or strawberry. These all add a unique twist to your crepes. Yes, you can make crepes without eggs. Use a mix of flour, milk, and a little baking powder instead. You can also use flaxseed mixed with water as a binding agent. This creates a similar texture without using eggs. Enjoy your egg-free crepes just as much! This guide covered how to make delicious crepes from start to finish. We discussed key ingredients, step-by-step instructions, and helpful tips to perfect your technique. You also learned about fun variations and proper storage techniques. Making crepes is easy and fun. You can customize them to your taste. With practice, you'll create perfect crepes every time. Enjoy your cooking journey!

Chocolate Hazelnut Crepes

Delicious thin crepes filled with chocolate hazelnut spread and garnished with whipped cream and crushed hazelnuts.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1.5 cups milk
  • 2 tablespoons melted butter
  • 2 tablespoons sugar
  • 0.5 teaspoon vanilla extract
  • 1 pinch salt
  • 0.5 cup chocolate hazelnut spread
  • 0.25 cup crushed hazelnuts
  • 1 serving whipped cream
  • 1 serving fresh berries

Instructions
 

  • In a medium bowl, whisk together the flour, sugar, and salt to combine.
  • In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until well combined.
  • Gradually pour the wet mixture into the dry ingredients, whisking continuously until you achieve a smooth batter. Let the batter rest for 30 minutes at room temperature.
  • Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a little butter or oil.
  • Pour about 1/4 cup of the batter into the hot pan and quickly swirl it around to coat the bottom in a thin layer. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden.
  • Flip the crepe and cook for an additional 1 minute on the other side. Transfer the cooked crepe to a plate and repeat the process with the remaining batter.
  • Once the crepes are made, spread a generous tablespoon of chocolate hazelnut spread on one half of each crepe.
  • Fold the crepes in half and then in half again to create a triangle shape, or simply roll them up.
  • Serve the crepes warm, topped with whipped cream, a sprinkle of crushed hazelnuts, and fresh berries if desired.

Notes

Let the batter rest for best results.
Keyword chocolate, crepes, dessert, hazelnut