Description
Delight in these delicate handmade chocolate-filled rolled crêpes, a perfect sweet treat for breakfast or dessert. Thin, tender crêpes are cooked on the stovetop, then generously spread with creamy chocolate hazelnut spread, rolled up, and optionally dusted with powdered sugar for an elegant finish.
Ingredients
Scale
Crêpe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 2 tablespoons melted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
Filling & Garnish
- 1/2 cup chocolate hazelnut spread or melted chocolate
- Powdered sugar for dusting (optional)
Instructions
- Prepare the batter: In a medium bowl, whisk together the all-purpose flour, eggs, milk, water, melted butter, sugar, and salt until you achieve a smooth, lump-free batter with a slightly thin consistency perfect for crêpes.
- Heat the skillet: Place a non-stick skillet over medium heat and lightly oil it to prevent sticking, ensuring the oil is evenly distributed across the surface.
- Cook the crêpe: Pour approximately 1/4 cup of the batter into the skillet, tilting and swirling the pan to coat the bottom with a thin, even layer. Cook for 1 to 2 minutes until the edges lift and the underside turns lightly golden.
- Flip and finish cooking: Carefully flip the crêpe using a spatula and cook the other side for about 30 seconds until set but still soft. Remove the crêpe from the skillet and place it on a flat surface or plate.
- Spread chocolate filling: While the crêpe is still warm, spread a thin, even layer of chocolate hazelnut spread or melted chocolate over its surface, allowing it to melt slightly and become indulgently creamy.
- Roll the crêpe: Starting at one edge, roll the crêpe tightly to form a neat cylinder. Place the rolled crêpe seam-side down on a serving plate.
- Repeat: Continue cooking the remaining batter, spreading with chocolate, and rolling until all crêpes are prepared.
- Serve: Optionally dust the rolled crêpes with powdered sugar for extra sweetness and visual appeal. Serve immediately while warm for the best texture and flavor experience.
Notes
- For thinner or more tender crêpes, feel free to add a tablespoon more water to the batter if it seems too thick.
- You can substitute the chocolate hazelnut spread with any melted chocolate or other sweet spread like peanut butter for variations.
- Cook crêpes on medium heat to prevent burning and ensure even cooking.
- These crêpes are best enjoyed fresh but can be stored covered in the refrigerator for up to 2 days; reheat gently before serving.
