Description
Delight in these handmade chocolate-filled rolled crêpes, a perfect blend of thin, tender French pancakes filled with rich chocolate hazelnut spread. Ideal for a decadent breakfast or a luscious dessert, these crêpes are easy to prepare and can be served with powdered sugar, fresh berries, or whipped cream for an extra-special touch.
Ingredients
Scale
Batter Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling and Toppings
- 1/2 cup chocolate hazelnut spread or melted dark chocolate
- Powdered sugar for dusting (optional)
- Fresh berries or whipped cream for serving (optional)
Instructions
- Prepare the dry ingredients. In a mixing bowl, whisk together the flour and salt until well combined.
- Mix wet ingredients. In a separate bowl, beat the eggs, then add the milk, melted butter, sugar, and vanilla extract. Whisk thoroughly to blend.
- Combine batter. Gradually pour the wet mixture into the flour mixture while whisking constantly to form a smooth, lump-free batter.
- Rest the batter. Let the batter sit at room temperature for 15 to 30 minutes to allow the flour to hydrate, which improves texture and flavor.
- Heat the pan. Warm a nonstick skillet or crêpe pan over medium heat and lightly grease it with butter.
- Cook the crêpes. Pour approximately 1/4 cup of batter into the pan, swirling quickly to evenly coat the bottom in a thin layer. Cook for 1 to 2 minutes until the edges lift and the underside turns lightly golden, then flip and cook for an additional 30 seconds.
- Repeat and assemble. Transfer cooked crêpes to a plate and continue with the remaining batter, stacking them. While still warm, spread 1 to 2 tablespoons of chocolate hazelnut spread over each crêpe and roll tightly.
- Serve. Dust with powdered sugar and offer fresh berries or whipped cream as accompaniments if desired.
Notes
- Crêpes can be made ahead and stored in the refrigerator for up to 2 days or frozen with parchment paper between each crêpe to prevent sticking.
- For extra indulgence, drizzle with melted chocolate sauce or sprinkle with chopped nuts before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 filled crêpe
- Calories: 210
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 60 mg
