Description
Delight in these handmade chocolate-filled rolled crepes, featuring a tender, thin pancake base generously spread with rich chocolate hazelnut spread or melted dark chocolate. This French-inspired dessert is perfectly light and versatile, ideal for breakfast, dessert, or a special treat, optionally garnished with powdered sugar, fresh berries, or whipped cream.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter (plus more for the pan)
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Filling and Garnish
- 1 cup chocolate hazelnut spread or melted dark chocolate
- Powdered sugar for dusting (optional)
- Fresh berries or whipped cream for serving (optional)
Instructions
- Prepare the batter: In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth and free of lumps. Allow the batter to rest for 20–30 minutes at room temperature to ensure tender crepes.
- Heat the pan: Warm a nonstick skillet over medium heat and lightly brush it with butter to prevent sticking.
- Cook the crepes: Pour approximately 1/4 cup of batter into the hot pan, quickly swirling to evenly coat the bottom in a thin layer. Cook for 1–2 minutes until the underside is lightly golden, then carefully flip and cook for an additional 30 seconds. Transfer the cooked crepe to a plate. Repeat this process with the remaining batter, adding butter as necessary.
- Cool the crepes: Let the crepes cool slightly before assembling to prevent the filling from melting excessively.
- Fill and roll: Spread 2–3 tablespoons of chocolate hazelnut spread or melted dark chocolate evenly over each crepe. Roll them up tightly to enclose the filling.
- Serve: Enjoy the rolled crepes warm or at room temperature. Optionally, dust with powdered sugar and top with fresh berries or whipped cream for added presentation and flavor.
Notes
- Crepes can be made ahead and gently reheated before adding the filling.
- Enhance the filling by adding chopped nuts or banana slices.
- For gluten-free options, substitute all-purpose flour with gluten-free flour blends.
