Chocolate Hazelnut Crepes Recipe

Introduction

Chocolate Hazelnut Crepes are a delightful treat that combine delicate, thin pancakes with a rich, creamy filling. Perfect for breakfast, dessert, or a special snack, these crepes offer a delicious balance of sweetness and nuttiness that’s sure to please any crowd.

Ingredients

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups milk (whole or 2%)
• 2 tablespoons melted butter (plus extra for cooking)
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chocolate hazelnut spread (such as Nutella)
• 1/4 cup chopped hazelnuts (optional, for garnish)
• Powdered sugar (for dusting)
• Fresh berries (for serving, optional)

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until the batter is smooth. Let it rest for 15 to 30 minutes to allow the flour to hydrate fully.
2. Step 2: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter. Pour about 1/4 cup of batter into the pan, swirling to spread it into a thin, even layer.
3. Step 3: Cook the crepe for 1 to 2 minutes until the edges lift and the bottom is lightly golden. Carefully flip and cook for another 30 seconds to 1 minute. Transfer the cooked crepe to a plate and repeat with remaining batter, stacking the crepes.
4. Step 4: Spread about a tablespoon of chocolate hazelnut spread over half of each crepe. Fold the crepe in half, then fold again to form a triangle.
5. Step 5: Dust the filled crepes with powdered sugar and sprinkle with chopped hazelnuts if desired. Serve warm with fresh berries on the side for a fresh contrast.

Tips & Variations

• For a dairy-free option, substitute almond or oat milk and use coconut oil instead of butter.
• To make the crepes extra tender, be careful not to overmix the batter; whisk just until combined.
• Add a splash of orange liqueur or zest to the batter for a subtle citrus note that complements the chocolate.
• Use different nut butters, like almond or peanut butter, if you want to vary the filling.

Storage

Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Keep the chocolate hazelnut spread separate and add just before serving to prevent sogginess. Reheat crepes gently in a warm skillet or microwave until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crepe batter ahead of time?

Yes, the batter can be made the night before and kept covered in the refrigerator. Let it come to room temperature and whisk gently before cooking.

What can I use if I don’t have a non-stick pan?

A well-seasoned cast iron skillet works well for crepes as long as it is lightly greased. Avoid pans that tend to stick, as crepes are very thin and delicate.

Chocolate Hazelnut Crepes Recipe

Print Recipe

★★★★★

4.8 from 119 reviews

Delight in these delicate Chocolate Hazelnut Crepes, featuring thin, tender crepes filled with rich chocolate hazelnut spread, garnished with crunchy hazelnuts, powdered sugar, and fresh berries. Perfect for a decadent breakfast or dessert that’s quick and easy to make.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 crepes 1x
• Category: Breakfast, Dessert, Snack
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Crepes:

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/2 cups milk (whole or 2%)
• 2 tablespoons melted butter (plus extra for cooking)
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Filling:

• 1/2 cup chocolate hazelnut spread (such as Nutella)
• 1/4 cup chopped hazelnuts (optional, for garnish)
• Powdered sugar (for dusting)
• Fresh berries (for serving, optional)

Instructions

1. Prepare the Crepe Batter: In a large mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until the batter is smooth. Let the batter rest for 15 to 30 minutes to allow the flour to fully hydrate, ensuring tender crepes.
2. Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Pour approximately 1/4 cup of batter into the pan, swirling to evenly spread into a thin layer. Cook for 1 to 2 minutes until edges lift and the bottom is lightly golden, then flip and cook an additional 30 seconds to 1 minute. Transfer cooked crepe to a plate and stack as you continue cooking the remaining batter.
3. Fill the Crepes: Spread about one tablespoon of chocolate hazelnut spread over half of each crepe. Fold the crepe in half, then fold again to form a triangle shape, securing the filling inside.
4. Serve: Dust the filled crepes with powdered sugar and sprinkle chopped hazelnuts on top if desired. Serve alongside fresh berries for added freshness and color. Enjoy your warm, delicious Chocolate Hazelnut Crepes!

Notes

• Allowing the batter to rest improves texture by hydrating the flour and reducing bubbles.
• If you don’t have a crepe pan, a non-stick skillet works equally well.
• Chopped hazelnuts add a delightful crunch but can be omitted for a smoother texture.
• The recipe can be customized with other fillings like fresh fruit or whipped cream.
• Use whole milk for richer crepes or 2% milk for a lighter option.

Keywords: Chocolate Hazelnut Crepes, crepes recipe, Nutella crepes, breakfast crepes, dessert crepes, French crepes