Description
Eight thin crepes folded with chocolate-hazelnut spread, two per serving.
Ingredients
Scale
- 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