Chocolate Hazelnut Crepes. Thin skillet crepes folded around a measured chocolate-hazelnut spread for a brunch dessert. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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Thin crepes for a sweet brunch
A plain, lightly salted crepe carries a thin layer of chocolate-hazelnut spread. Two folded crepes form one provisional portion without a heavy dessert topping.
The batter rest and skillet batches are included in the estimated sixty-five-minute total. Crepe count is sensitive to pan size and ladle amount.
Make a smooth batter
Whisk flour, milk and eggs thoroughly, then add a tablespoon of melted butter and a little salt. A half-hour rest helps the flour hydrate and lets bubbles subside.
The second tablespoon of butter is for the skillet. Using it all in the bowl would leave the pan preparation inconsistent with the card.
Ingredients for 4 servings
| Ingredient | Amount | Use |
|---|---|---|
| All-purpose flour | 1 cup | Batter. |
| Whole milk | 1 1/4 cups | Batter. |
| Large eggs | 2 eggs | Batter. |
| Unsalted butter, melted | 2 tablespoons | One for batter, one for skillet. |
| Fine salt | 1/8 teaspoon | Batter. |
| Chocolate-hazelnut spread | 1/2 cup | One tablespoon per crepe; check allergens. |
Step-by-step method
- Whisk 1 cup flour with 1 1/4 cups whole milk, two eggs, 1 tbsp of the 2 tbsp melted butter and 1/8 tsp salt until smooth. Rest the batter about 30 minutes.
- Heat an eight-inch nonstick skillet over medium and brush lightly with the remaining 1 tbsp butter across batches. Pour a small ladle of batter, swirl thinly and cook roughly one to two minutes until edges lift; turn and cook the second side briefly until set.
- Repeat to make approximately eight thin crepes, adjusting ladle volume for the pan. Spread one tablespoon of chocolate-hazelnut spread on each warm fully cooked crepe, then fold into quarters.
- Serve two per person. Test actual batter yield and the egg-containing crepe set; FDA's egg-dish guidance is 160°F, but measuring a thin crepe without tearing it requires an appropriate trial.
Swirl a thin layer
Use an eight-inch nonstick pan over medium heat. Pour enough batter to coat thinly while swirling; cook until edges lift and the surface sets, then turn carefully.
A crepe that tears may have been turned early or ladled too thin. Record volume per crepe and pan temperature rather than guaranteeing eight uniform rounds.
Fill after cooking
Chocolate-hazelnut spread goes on the cooked crepe, one tablespoon each. Heating the filled crepe excessively can make the spread run out.
The FDA's 160°F egg-dish guidance is a reference for the egg-containing batter; a representative thin-crepe temperature check should be trialed alongside appearance.
Serving and allergens
Fold into quarters and serve warm. The spread includes hazelnuts and often milk and soy; check the specific jar.
Refrigerate leftover cooked crepes promptly and keep filling separate if testing a make-ahead version. No storage-quality result has been established.
Crepe questions
Is the batter chocolate?
No. Chocolate-hazelnut spread is the filling of a plain crepe.
Can I skip the rest?
The working method includes thirty minutes for hydration; a shorter version needs testing.
Is the spread nut-free?
No. Hazelnuts are central to this title and are a tree-nut allergen.
Further reading and related Chefly recipes: Hungry Jack chocolate hazelnut crepes; FDA safe food-handling temperatures. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Allergens: Wheat; Egg; Milk; Tree nuts (hazelnuts); Check spread for soy. Review packaged ingredients and cross-contact before serving.
Print
Chocolate Hazelnut Crepes
- Total Time: 65 minutes
- Yield: 4 servings 1x
Description
Eight thin crepes folded with chocolate-hazelnut spread, two per serving.
Ingredients
- 1 cup All-purpose flour
- 1 1/4 cups Whole milk
- 2 eggs Large eggs
- 2 tablespoons Unsalted butter, melted
- 1/8 teaspoon Fine salt
- 1/2 cup Chocolate-hazelnut spread
Instructions
- Whisk 1 cup flour with 1 1/4 cups whole milk, two eggs, 1 tbsp of the 2 tbsp melted butter and 1/8 tsp salt until smooth. Rest the batter about 30 minutes.
- Heat an eight-inch nonstick skillet over medium and brush lightly with the remaining 1 tbsp butter across batches. Pour a small ladle of batter, swirl thinly and cook roughly one to two minutes until edges lift; turn and cook the second side briefly until set.
- Repeat to make approximately eight thin crepes, adjusting ladle volume for the pan. Spread one tablespoon of chocolate-hazelnut spread on each warm fully cooked crepe, then fold into quarters.
- Serve two per person. Test actual batter yield and the egg-containing crepe set; FDA's egg-dish guidance is 160°F, but measuring a thin crepe without tearing it requires an appropriate trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 30 minutes, included in the total.
Untested estimate: 30-minute batter rest and 20-minute skillet batches; pan diameter and heat vary.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 30 minutes
- Cook Time: 20 minutes
- Category: Breakfast
Nutrition
- Serving Size: Two crepes