Chocolate Hazelnut Stuffed Crepes

• 1 cup all-purpose flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup chocolate-hazelnut spread
• Powdered sugar for dusting

Steps

1. 1 In a blender, combine flour, eggs, milk, melted butter, sugar, salt, and vanilla extract. Blend until smooth.
2. 2 Heat a lightly greased non-stick skillet over medium heat. Pour about 1/4 cup batter into the skillet, swirling to coat the bottom.
3. 3 Cook until the edges start to lift and the bottom is golden, about 1-2 minutes. Flip and cook for another 30 seconds.
4. 4 Spread about 2 tablespoons of chocolate-hazelnut spread over half of each crepe.
5. 5 Fold the crepes in half to enclose the spread, then fold again into quarters.
6. 6 Serve immediately, dusted with powdered sugar.

Equipment

• Blender
• Non-stick skillet

Variations

• Add a drizzle of warm chocolate sauce for extra indulgence.
• Top with sliced bananas for a tropical twist.

Substitutions

• If hazelnut spread isn't available, sub with Nutella or homemade almond butter spread.

Pairings

• Strong coffee
• Fresh orange juice

Nutrition

Tips

• Keep crepes warm in a low oven while you finish cooking the rest.
• For a richer flavor, use hazelnut milk in place of regular milk.

Storage

Store cooled crepes in an airtight container in the fridge for up to 2 days. Reheat in a skillet over low heat.

Freezing: Freeze unfilled crepes in a single layer on a baking sheet, then transfer to a freezer bag. Thaw in the fridge and warm before filling.

Serving Suggestions

• Fresh berries
• Whipped cream

FAQ