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.
Author:Elias Rodger
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:65 minutes
Yield:8-10 crepes
Category:Breakfast/Dessert
Method:Stovetop
Cuisine:French
Diet:Vegetarian
Ingredients
Scale
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
Whisk flour and salt together in a medium bowl.
In a separate bowl, whisk eggs, milk, and water.
Gradually add the wet ingredients to the dry ingredients, whisking until just combined. Do not overmix; a few small lumps are fine.
Stir in the 2 tablespoons of melted butter.
Cover the batter and let it rest for at least 30 minutes. This helps the gluten relax, making tender crepes.
Heat a 6-inch or 8-inch non-stick skillet over medium heat. Lightly brush the pan with melted butter.
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.
Cook for about 1 to 2 minutes, until the edges look dry and the bottom is lightly golden.
Flip the crepe and cook for another 30 seconds.
Slide the finished crepe onto a plate. Repeat with the remaining batter, buttering the pan lightly between crepes if sticking occurs.
To fill, spread about 1 tablespoon of chocolate-hazelnut spread over half of each warm crepe.
Fold the crepe in half, then in half again to form a triangle, or simply roll it up.
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.