Decadent Chocolate Hazelnut Crepes

$To make delicious chocolate hazelnut crepes, you will need a few simple ingredients. Here’s a detailed list to help you gather everything you need: - 1 cup all-purpose flour - 2 large eggs - 1 1/2 cups milk (or any non-dairy alternative you like) - 2 tablespoons melted butter (plus some for the pan) - 1 tablespoon sugar - 1/4 teaspoon salt - 1/2 cup chocolate hazelnut spread (Nutella works great!) - 1/4 cup chopped toasted hazelnuts - Fresh fruit (like bananas or strawberries) for toppings - Powdered sugar for dusting - Whipped cream (optional but tasty!) Each ingredient plays a key role in the flavor and texture of the crepes. The all-purpose flour gives the crepes their structure, while the eggs help bind everything together. Milk adds moisture, making the crepes soft and fluffy. Melted butter adds richness and flavor. Sugar balances the taste, and salt enhances all the flavors. The chocolate hazelnut spread is the star of the show, bringing creamy goodness to every bite. Chopped hazelnuts add crunch, and fresh fruit adds a burst of flavor. Finally, powdered sugar and whipped cream make it look pretty and taste even better! {{ingredient_image_1}} To make the batter, grab a mixing bowl. Add 1 cup of all-purpose flour. Crack in 2 large eggs. Pour in 1 1/2 cups of milk. You can use a non-dairy option too. Add 2 tablespoons of melted butter, 1 tablespoon of sugar, and 1/4 teaspoon of salt. Whisk everything together until smooth. Let it rest for 15 to 20 minutes. This helps the flour absorb the liquid. Now, heat a non-stick skillet over medium heat. Lightly grease it with butter. Use a ladle to pour in a small amount of batter. Swirl the pan to spread it thin. Cook for 1 to 2 minutes. Watch for the edges to lift and turn golden. Flip the crepe and cook for another minute. Remove it from the pan and stack it on a plate. Repeat this with the rest of the batter. Grab a cooked crepe and spread 1 tablespoon of chocolate hazelnut spread on one side. Sprinkle chopped toasted hazelnuts on top. If you like, add fresh fruit slices like bananas or strawberries. Fold the crepe in half, then in half again to make a triangle. Serve it warm, dusted with powdered sugar. If you want, add whipped cream on top for extra fun! To make perfect crepes, keep these tips in mind: - Rest your batter: Letting the batter sit for 15-20 minutes helps it thicken and improves texture. - Use the right pan: A non-stick skillet works best for easy flipping. - Heat control: Cook on medium heat. Too hot, and the crepes burn; too cool, and they won’t cook through. - Swirl the batter: Pour a ladle of batter in the pan and quickly swirl to spread it evenly. You can add extra flavor to your crepes. Here are some ideas: - Vanilla extract: A teaspoon in your batter boosts the sweet flavor. - Cocoa powder: Mix in a tablespoon for a chocolatey twist. - Cinnamon: A pinch can add warmth and depth to your dish. - Zest: Add lemon or orange zest for a refreshing touch. Avoid these common mistakes to ensure success: - Overmixing: Mixing too much can create tough crepes. Stir just until combined. - Skipping the butter: Always grease the pan to prevent sticking. - Too thick batter: If your batter is too thick, crepes won’t cook evenly. Add a little milk to thin it out. - Not stacking: Stacking cooked crepes keeps them warm and soft. Pro Tips Rest the Batter: Allowing the crepe batter to rest for 15-20 minutes helps to relax the gluten, resulting in more tender crepes. Use a Non-Stick Pan: A non-stick skillet is essential for easy flipping and to prevent the crepes from sticking. Control the Heat: Cooking on medium heat ensures that the crepes cook evenly without burning. Adjust the heat as needed. Experiment with Fillings: Don't hesitate to mix and match fillings like different fruits, nuts, or even flavored creams for a unique twist. {{image_2}} You can get creative with your fillings! Besides chocolate hazelnut spread, try peanut butter or almond butter. For a fruity twist, use jam or fresh fruit. Cream cheese mixed with honey is a tasty option too. These choices give your crepes a new flavor each time. If you need a gluten-free option, just swap the all-purpose flour. Use a mix of almond flour and coconut flour for a great taste. You can also try gluten-free all-purpose flour. Make sure to check the labels for other ingredients. This way, you can enjoy crepes without worry. Toppings can change your crepes a lot! Sprinkle powdered sugar on top for sweetness. Add fresh fruit like bananas, strawberries, or blueberries for color and taste. Drizzle chocolate sauce or caramel for extra fun. You can even add a scoop of ice cream for a special treat. Each topping makes your crepes unique and delicious! You might have some crepes left after a fun meal. To store them, place a sheet of parchment paper between each crepe. This will keep them from sticking together. Then, stack them in an airtight container. Store the container in the fridge for up to three days. When you want some, just take them out! If you want to save crepes for later, freezing is a great option. Just like with storing, place parchment paper between each crepe. Then, wrap the stack tightly in plastic wrap or foil. Put the wrapped stack in a freezer-safe bag. Crepes can stay in the freezer for up to two months. When you’re ready, just thaw them in the fridge overnight. To enjoy your crepes again, you can reheat them easily. You can use a skillet or microwave. If using a skillet, warm it over medium heat. Place a crepe in the pan for about 30 seconds on each side. If you prefer the microwave, heat it for about 10-15 seconds until warm. Enjoy your delicious crepes! Store leftover chocolate hazelnut crepes in an airtight container. Place parchment paper between layers. This keeps them from sticking together. You can store them in the fridge for up to three days. For longer storage, freeze them. Wrap each crepe in plastic wrap, then place in a freezer bag. They can last up to two months in the freezer. Yes, you can make the batter ahead of time. Whisk together the ingredients, then cover the bowl with plastic wrap. Place it in the fridge for up to 24 hours. Just remember to give it a good stir before cooking. Resting helps the flour absorb the liquid, giving you tender crepes. To make vegan chocolate hazelnut crepes, swap the eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. Use a non-dairy milk like almond or oat milk instead of regular milk. Lastly, use vegan butter or coconut oil in place of regular butter. If you don’t have chocolate hazelnut spread, try almond butter or peanut butter. You can also use any chocolate spread, like chocolate almond spread. For a healthier option, use a homemade nut butter blended with cocoa powder and maple syrup. These alternatives keep the crepes tasty and enjoyable. This blog post covered how to make delicious chocolate hazelnut crepes from scratch. We explored the key ingredients, mixing techniques, and cooking methods. You learned valuable tips for perfecting your crepes and how to store any leftovers. Don't forget about the fun variations and alternatives! Remember, crepes are versatile and easy to customize. Enjoy experimenting with flavors and toppings, and share your tasty results! With practice, your crepes will impress everyone. Now, it’s time to start making your own delightful chocolate hazelnut crepes!$

Decadent Chocolate Hazelnut Crepes

Deliciously thin crepes filled with chocolate hazelnut spread and topped with fresh fruit and whipped cream.

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Prep Time 15

Cook Time 25

Total Time 40

Course Dessert

Cuisine French

Servings 4

Calories 350 kcal

Ingredients

1 cup all-purpose flour
2 large eggs
1.5 cups milk (or non-dairy alternative)
2 tablespoons melted butter (plus extra for the pan)
1 tablespoon sugar
0.25 teaspoon salt
0.5 cup chocolate hazelnut spread (like Nutella)
0.25 cup chopped toasted hazelnuts
to taste fresh fruit (like bananas or strawberries) for topping
to taste powdered sugar for dusting
optional whipped cream

Instructions

In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, and salt until smooth. Allow the batter to rest for about 15-20 minutes.
Heat a non-stick skillet or crepe pan over medium heat and lightly grease with butter. Use a ladle to pour a small amount of batter into the pan, swirling to create a thin layer that covers the bottom.
Cook the crepe for about 1-2 minutes, or until the edges begin to lift and the bottom is golden. Flip the crepe and cook for an additional 1 minute on the other side. Remove from the pan and place on a plate. Repeat with remaining batter, stacking the crepes one on top of the other.
To assemble, spread about 1 tablespoon of chocolate hazelnut spread onto one side of a crepe. Sprinkle some chopped hazelnuts over the spread, and add slices of fresh fruit if desired. Fold the crepe in half, then in half again to form a triangle.
Serve warm, dusted with powdered sugar and topped with whipped cream, if using.

Notes

Allow the batter to rest for best results.

Keyword chocolate, crepes, dessert, hazelnut