Description
These Chocolate Hazelnut Stuffed Crepes are tender, thin crepes filled with creamy chocolate-hazelnut spread and toasted hazelnuts. Perfect for cozy breakfasts or indulgent desserts, they’re simple to make and delightfully decadent.
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 2 large eggs
- 1 1/4 cups (300ml) whole milk
- 2 tablespoons (30g) melted butter
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup (150g) chocolate hazelnut spread
- 1/4 cup (60ml) heavy cream
- 1/4 cup (30g) chopped hazelnuts, toasted
- Optional: powdered sugar, fresh berries, melted chocolate
Instructions
- Whisk flour, eggs, milk, melted butter, sugar, vanilla, and salt in a bowl. Let rest 30 minutes.
- Heat a non-stick skillet over medium heat and lightly butter it.
- Pour 1/4 cup batter, swirl to form thin crepe. Cook 1–2 minutes per side. Repeat.
- Combine chocolate-hazelnut spread and cream in a saucepan over low heat until smooth.
- Spread filling on crepes, sprinkle with toasted hazelnuts, fold or roll.
- Optional: dust with powdered sugar, add fresh berries, drizzle melted chocolate.
- Serve warm immediately.
Notes
Batter resting ensures tender crepes. Toast hazelnuts for flavor. Make-ahead: refrigerate up to 1 day, freeze uncooked crepes up to 2 months. Reheat gently to avoid rubbery texture.
Nutrition
- Serving Size: 1 crepe
- Calories: 280
- Sugar: 12g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg