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5 Amazing Chocolate Hazelnut Swirl Crepes Secrets

Chocolate Hazelnut Swirl Crepes

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Make delicate, light crepes and swirl them with a rich chocolate-hazelnut filling. This recipe is perfect for a special breakfast or a simple, satisfying dessert.

Ingredients

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  • 1 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons melted butter, plus more for the pan
  • 1/2 cup chocolate-hazelnut spread (like Nutella)
  • Powdered sugar for dusting (optional)

Instructions

  1. Whisk flour and salt together in a medium bowl.
  2. In a separate bowl, whisk eggs, milk, and water.
  3. Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix; a few small lumps are fine.
  4. Stir in the 2 tablespoons of melted butter.
  5. Cover the batter and let it rest for at least 30 minutes. This helps the gluten relax, making tender crepes.
  6. Heat a 6-inch or 8-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter.
  7. Pour about 1/4 cup of batter into the center of the hot pan, immediately tilting and rotating the pan so the batter coats the bottom in a thin, even layer.
  8. Cook for about 1 to 2 minutes, until the edges look dry and the bottom is lightly golden.
  9. Flip the crepe and cook for another 30 seconds.
  10. Slide the finished crepe onto a plate. Repeat with the remaining batter, buttering the pan lightly between crepes if sticking occurs.
  11. To fill, spread about 1 tablespoon of chocolate-hazelnut spread over half of each warm crepe.
  12. Fold the crepe in half, then in half again to form a triangle, or simply roll it up.
  13. Serve immediately, dusted with powdered sugar if desired.

Notes

  • Resting the batter is key for the best texture.
  • Use low heat for the first few crepes to gauge the pan temperature.
  • Warm the chocolate-hazelnut spread briefly in the microwave if it is too stiff to spread easily.

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