Description
These handmade chocolate-filled rolled crêpes are delicate, thin pancakes filled with rich chocolate hazelnut spread, perfect for a delightful breakfast or dessert. Soft and tender with a hint of sweetness, they are quick to prepare and cook, offering a comforting treat loved by all ages.
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 and Topping
- 1/2 cup chocolate hazelnut spread or melted chocolate
- Powdered sugar for dusting (optional)
Instructions
- Prepare the batter: In a bowl, whisk together the flour, eggs, milk, water, melted butter, sugar, and salt until you achieve a smooth, lump-free batter. This mixture should have a thin, pourable consistency perfect for making crêpes.
- Heat the skillet: Place a non-stick skillet over medium heat and lightly oil it to prevent sticking. Make sure the skillet is evenly heated before cooking the crêpes.
- Cook the crêpe base: Pour approximately 1/4 cup of the batter into the skillet, swirling it around to coat the bottom evenly and create a thin layer.
- Flip the crêpe: Cook the crêpe for about 1 to 2 minutes until the edges begin to lift and the bottom is lightly golden. Carefully flip the crêpe and cook the other side for about 30 seconds.
- Fill with chocolate: Remove the cooked crêpe from the skillet and spread a thin layer of chocolate hazelnut spread over it while warm, so it spreads easily.
- Roll the crêpe: Roll the crêpe tightly starting from one edge. Place it on a serving plate to keep warm.
- Repeat the process: Continue cooking the remaining batter and filling each crêpe with chocolate until all are made.
- Serve: Dust the rolled crêpes with powdered sugar, if desired, and serve warm for the best taste and texture.
Notes
- Use a non-stick skillet for easy flipping and preventing the crêpes from sticking.
- You can substitute chocolate hazelnut spread with melted dark or milk chocolate for variation.
- For a dairy-free version, replace milk with almond or oat milk and butter with a plant-based alternative.
- Serve crêpes immediately for best texture or keep them warm wrapped in foil.
- Optional toppings include fresh berries, whipped cream, or a drizzle of caramel sauce for extra indulgence.
