![- 1 cup all-purpose flour - 2 large eggs - 1 1/2 cups milk - 2 tablespoons melted butter - 1 tablespoon sugar - 1/2 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 cup chocolate hazelnut spread - 1/4 cup chopped hazelnuts (toasted) - Powdered sugar (for dusting) - Fresh fruit (berries or banana slices for serving) - Whipped cream (optional, for serving) These simple ingredients create a rich and delightful treat. The all-purpose flour gives the crepes their structure. Eggs add richness and help bind the batter. Milk ensures the crepes are soft and tender. The melted butter adds flavor and keeps the crepes from sticking. Sugar balances the flavors, while vanilla extract gives a nice hint of sweetness. Salt enhances all the flavors and makes every bite better. The chocolate hazelnut spread is the star of the show. It provides a creamy, sweet filling that pairs perfectly with the crunchy, toasted hazelnuts. Dusting with powdered sugar adds a touch of elegance. Fresh fruit adds color and freshness, while whipped cream makes it feel extra special. For the full recipe, check out the details above. This list sets you up for a delicious experience! Start by mixing the dry ingredients. In a large bowl, whisk 1 cup of all-purpose flour, 1 tablespoon of sugar, and 1/4 teaspoon of salt. This step is key because it helps blend all the dry parts well. Next, add the wet ingredients. In another bowl, whisk 2 large eggs. Then mix in 1 1/2 cups of milk, 2 tablespoons of melted butter, and 1/2 teaspoon of vanilla extract. Gradually pour this mix into the dry mixture. Stir until smooth with no lumps. Resting the batter is important. Let it sit for at least 30 minutes. This helps the gluten relax, making your crepes tender and easy to cook. Now it’s time to heat the skillet. Use a non-stick skillet over medium heat. Lightly grease it with butter to prevent sticking. Pouring and cooking the batter is next. Use about 1/4 cup of the batter for each crepe. Pour it into the pan and swirl the batter to coat the bottom evenly. Cook for 1-2 minutes. Watch for the edges to lift and the bottom to turn golden. Flip it and cook for another minute. Stacking the cooked crepes is simple. Place them on a plate as you finish each one. This keeps them warm and ready for filling. Start by spreading the filling. Take a cooked crepe and spread 1 tablespoon of chocolate hazelnut spread on one half. This spread adds that rich, sweet flavor we love. Next, add hazelnuts. Sprinkle 1/4 cup of chopped, toasted hazelnuts on top of the spread. This gives a lovely crunch to every bite. Folding techniques are key to a neat presentation. Fold the crepe in half over the filling, then fold it in half again to shape a triangle. Place it on a serving plate. For the full recipe, check out the complete guide and enjoy making these delightful treats! To make great crepes, start with the right batter. The batter should be smooth and pourable. If it is too thick, add a bit more milk to thin it out. Letting it rest for 30 minutes helps improve texture. When it comes to flipping, practice makes perfect. Use a non-stick pan for easy cooking. Gently lift the edges with a spatula. Then, quickly flip the crepe using your wrist. If it tears, don’t worry! You can always use it for taste testing. Fruits make a great addition to your crepes. Fresh berries or banana slices are perfect. They add color and taste. You can also sprinkle more toasted hazelnuts on top. For drinks, try pairing with hot chocolate or coffee. Their rich flavors complement the crepes well. Presentation is key for impressing your guests. Plate the crepes neatly, overlapping them slightly. To make them look fancy, use a squeeze bottle for chocolate drizzle. It creates a lovely design on the plate. For garnishing, a dusting of powdered sugar adds a nice touch. You can also add a few fresh berries on the side. This makes your dish look even more delightful. Explore the [Full Recipe] for more ideas and details! {{image_2}} You can switch up the flavors in your crepes easily. Instead of chocolate hazelnut spread, try peanut butter. It adds a nice twist. You can also use fruit preserves like strawberry or raspberry. These spreads give a sweet, fruity kick. Adding spices can change the game too. A sprinkle of cinnamon gives warmth. Nutmeg can add a unique flavor. Just a pinch goes a long way, and it makes your crepes special. If you need a gluten-free option, swap the all-purpose flour. Use a gluten-free flour blend instead. These blends work well in crepes, so don’t worry about texture. For a vegan version, replace the eggs and milk. Use flax eggs and almond milk. You can also use a plant-based butter. These swaps keep the crepes tasty while fitting your diet. Seasonal fruits can enhance your crepes. In spring and summer, add fresh berries. Blueberries, strawberries, or raspberries work great. In fall, try sliced apples or pears. They add a nice crunch. You can also create holiday-themed variations. For Halloween, add orange zest and chocolate. For Christmas, use peppermint extract in your filling. These ideas bring fun and festivity to your crepes. For the complete recipe, check the Full Recipe. To keep your leftover crepes fresh, stack them with parchment paper between each one. This method prevents sticking. Place the stack in an airtight container or wrap it tightly with plastic wrap. - Fridge: Store crepes in the fridge for up to 3 days. - Freezer: For longer storage, freeze crepes for up to 2 months. Just make sure they are well-wrapped to avoid freezer burn. When it’s time to enjoy your crepes again, reheating them properly is key to keeping their texture. - Oven: Preheat your oven to 350°F (175°C). Place the crepes on a baking sheet and cover them with foil. Heat for about 10 minutes or until warm. - Microwave: Place a crepe on a microwave-safe plate. Cover it with a damp paper towel. Heat for 15-20 seconds. Check to see if it’s warm enough. - Skillet: Heat a non-stick skillet over low heat. Add the crepe and warm it for about 30 seconds on each side. This method keeps the outside nice and soft. Enjoy your Chocolate Hazelnut Stuffed Crepes warm, just like when you first made them! For more details, check out the Full Recipe. To keep crepes from sticking, pan temperature is key. Start with a medium heat. If the pan is too hot, crepes will burn. If it's too cool, they will stick. A non-stick skillet works best. Next, use the right amount of grease. I recommend a light coat of butter or oil. Use a paper towel to spread it evenly. Add grease before cooking each crepe. This will help them slide right off. Yes, you can make crepe batter ahead of time. Store it in the fridge for up to 24 hours. Just cover the bowl with plastic wrap or a lid. This lets the flavors blend. Make sure to stir it well before cooking. If you want to store it longer, freeze the batter. Pour it into a freezer-safe container and label it. It can last for about two months. When you’re ready, thaw it in the fridge overnight. If you want a different taste, there are many options. For a fruity flavor, try fruit preserves or jams. Creamy peanut butter is also a great choice. You can mix in some cocoa powder for a chocolate twist. For a healthier option, use almond butter. Each filling gives a unique taste to your crepes. Get creative and find your favorite! For the full recipe, check out Chocolate Hazelnut Stuffed Crepes. You learned how to make delicious crepes from scratch. We covered key ingredients, step-by-step instructions, and tips for perfecting them. Don’t forget the fun of variations and creative presentations. Crepes are versatile and can suit any taste. Feel free to experiment with flavors, ingredients, and toppings. With practice, you'll impress everyone at the table. Enjoy your crepes, whether for breakfast or dessert!](https://mycookingcast.com/wp-content/uploads/2025/07/17590208-5ca2-44f1-9953-a4df4624ac47-768x768.webp)
Are you ready to elevate your breakfast game? Let’s dive into the world of Chocolate Hazelnut Stuffed Crepes! This delightful recipe combines fluffy crepes with creamy chocolate hazelnut spread, and you can top it with fruit and whipped cream. Whether it’s a special breakfast or a sweet treat, these crepes will impress everyone. Stick around, and I’ll guide you step-by-step to perfect this easy and delicious dish!
Ingredients
Main Ingredients
– 1 cup all-purpose flour
– 2 large eggs
– 1 1/2 cups milk
Additional Ingredients
– 2 tablespoons melted butter
– 1 tablespoon sugar
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup chocolate hazelnut spread
– 1/4 cup chopped hazelnuts (toasted)
– Powdered sugar (for dusting)
– Fresh fruit (berries or banana slices for serving)
– Whipped cream (optional, for serving)
These simple ingredients create a rich and delightful treat. The all-purpose flour gives the crepes their structure. Eggs add richness and help bind the batter. Milk ensures the crepes are soft and tender.
The melted butter adds flavor and keeps the crepes from sticking. Sugar balances the flavors, while vanilla extract gives a nice hint of sweetness. Salt enhances all the flavors and makes every bite better.
The chocolate hazelnut spread is the star of the show. It provides a creamy, sweet filling that pairs perfectly with the crunchy, toasted hazelnuts. Dusting with powdered sugar adds a touch of elegance. Fresh fruit adds color and freshness, while whipped cream makes it feel extra special.
For the full recipe, check out the details above. This list sets you up for a delicious experience!
Step-by-Step Instructions
Preparing the Crepe Batter
Start by mixing the dry ingredients. In a large bowl, whisk 1 cup of all-purpose flour, 1 tablespoon of sugar, and 1/4 teaspoon of salt. This step is key because it helps blend all the dry parts well.
Next, add the wet ingredients. In another bowl, whisk 2 large eggs. Then mix in 1 1/2 cups of milk, 2 tablespoons of melted butter, and 1/2 teaspoon of vanilla extract. Gradually pour this mix into the dry mixture. Stir until smooth with no lumps.
Resting the batter is important. Let it sit for at least 30 minutes. This helps the gluten relax, making your crepes tender and easy to cook.
Cooking the Crepes
Now it’s time to heat the skillet. Use a non-stick skillet over medium heat. Lightly grease it with butter to prevent sticking.
Pouring and cooking the batter is next. Use about 1/4 cup of the batter for each crepe. Pour it into the pan and swirl the batter to coat the bottom evenly. Cook for 1-2 minutes. Watch for the edges to lift and the bottom to turn golden. Flip it and cook for another minute.
Stacking the cooked crepes is simple. Place them on a plate as you finish each one. This keeps them warm and ready for filling.
Assembling the Crepes
Start by spreading the filling. Take a cooked crepe and spread 1 tablespoon of chocolate hazelnut spread on one half. This spread adds that rich, sweet flavor we love.
Next, add hazelnuts. Sprinkle 1/4 cup of chopped, toasted hazelnuts on top of the spread. This gives a lovely crunch to every bite.
Folding techniques are key to a neat presentation. Fold the crepe in half over the filling, then fold it in half again to shape a triangle. Place it on a serving plate.
For the full recipe, check out the complete guide and enjoy making these delightful treats!
Tips & Tricks
Perfecting Crepes
To make great crepes, start with the right batter. The batter should be smooth and pourable. If it is too thick, add a bit more milk to thin it out. Letting it rest for 30 minutes helps improve texture.
When it comes to flipping, practice makes perfect. Use a non-stick pan for easy cooking. Gently lift the edges with a spatula. Then, quickly flip the crepe using your wrist. If it tears, don’t worry! You can always use it for taste testing.
Serving Suggestions
Fruits make a great addition to your crepes. Fresh berries or banana slices are perfect. They add color and taste. You can also sprinkle more toasted hazelnuts on top. For drinks, try pairing with hot chocolate or coffee. Their rich flavors complement the crepes well.
Creative Presentation Ideas
Presentation is key for impressing your guests. Plate the crepes neatly, overlapping them slightly. To make them look fancy, use a squeeze bottle for chocolate drizzle. It creates a lovely design on the plate.
For garnishing, a dusting of powdered sugar adds a nice touch. You can also add a few fresh berries on the side. This makes your dish look even more delightful. Explore the [Full Recipe] for more ideas and details!
Variations
Flavor Variations
You can switch up the flavors in your crepes easily. Instead of chocolate hazelnut spread, try peanut butter. It adds a nice twist. You can also use fruit preserves like strawberry or raspberry. These spreads give a sweet, fruity kick.
Adding spices can change the game too. A sprinkle of cinnamon gives warmth. Nutmeg can add a unique flavor. Just a pinch goes a long way, and it makes your crepes special.
Dietary Substitutions
If you need a gluten-free option, swap the all-purpose flour. Use a gluten-free flour blend instead. These blends work well in crepes, so don’t worry about texture.
For a vegan version, replace the eggs and milk. Use flax eggs and almond milk. You can also use a plant-based butter. These swaps keep the crepes tasty while fitting your diet.
Seasonal Crepes
Seasonal fruits can enhance your crepes. In spring and summer, add fresh berries. Blueberries, strawberries, or raspberries work great. In fall, try sliced apples or pears. They add a nice crunch.
You can also create holiday-themed variations. For Halloween, add orange zest and chocolate. For Christmas, use peppermint extract in your filling. These ideas bring fun and festivity to your crepes.
For the complete recipe, check the Full Recipe.
Storage Info
Storing Leftover Crepes
To keep your leftover crepes fresh, stack them with parchment paper between each one. This method prevents sticking. Place the stack in an airtight container or wrap it tightly with plastic wrap.
– Fridge: Store crepes in the fridge for up to 3 days.
– Freezer: For longer storage, freeze crepes for up to 2 months. Just make sure they are well-wrapped to avoid freezer burn.
Reheating Tips
When it’s time to enjoy your crepes again, reheating them properly is key to keeping their texture.
– Oven: Preheat your oven to 350°F (175°C). Place the crepes on a baking sheet and cover them with foil. Heat for about 10 minutes or until warm.
– Microwave: Place a crepe on a microwave-safe plate. Cover it with a damp paper towel. Heat for 15-20 seconds. Check to see if it’s warm enough.
– Skillet: Heat a non-stick skillet over low heat. Add the crepe and warm it for about 30 seconds on each side. This method keeps the outside nice and soft.
Enjoy your Chocolate Hazelnut Stuffed Crepes warm, just like when you first made them! For more details, check out the Full Recipe.
FAQs
How do I get my crepes to not stick to the pan?
To keep crepes from sticking, pan temperature is key. Start with a medium heat. If the pan is too hot, crepes will burn. If it’s too cool, they will stick. A non-stick skillet works best.
Next, use the right amount of grease. I recommend a light coat of butter or oil. Use a paper towel to spread it evenly. Add grease before cooking each crepe. This will help them slide right off.
Can I make crepe batter ahead of time?
Yes, you can make crepe batter ahead of time. Store it in the fridge for up to 24 hours. Just cover the bowl with plastic wrap or a lid. This lets the flavors blend. Make sure to stir it well before cooking.
If you want to store it longer, freeze the batter. Pour it into a freezer-safe container and label it. It can last for about two months. When you’re ready, thaw it in the fridge overnight.
What can I use instead of chocolate hazelnut spread?
If you want a different taste, there are many options. For a fruity flavor, try fruit preserves or jams. Creamy peanut butter is also a great choice.
You can mix in some cocoa powder for a chocolate twist. For a healthier option, use almond butter. Each filling gives a unique taste to your crepes. Get creative and find your favorite!
For the full recipe, check out Chocolate Hazelnut Stuffed Crepes.
You learned how to make delicious crepes from scratch. We covered key ingredients, step-by-step instructions, and tips for perfecting them. Don’t forget the fun of variations and creative presentations.
Crepes are versatile and can suit any taste. Feel free to experiment with flavors, ingredients, and toppings. With practice, you’ll impress everyone at the table. Enjoy your crepes, whether for breakfast or dessert!
![- 1 cup all-purpose flour - 2 large eggs - 1 1/2 cups milk - 2 tablespoons melted butter - 1 tablespoon sugar - 1/2 teaspoon vanilla extract - 1/4 teaspoon salt - 1/2 cup chocolate hazelnut spread - 1/4 cup chopped hazelnuts (toasted) - Powdered sugar (for dusting) - Fresh fruit (berries or banana slices for serving) - Whipped cream (optional, for serving) These simple ingredients create a rich and delightful treat. The all-purpose flour gives the crepes their structure. Eggs add richness and help bind the batter. Milk ensures the crepes are soft and tender. The melted butter adds flavor and keeps the crepes from sticking. Sugar balances the flavors, while vanilla extract gives a nice hint of sweetness. Salt enhances all the flavors and makes every bite better. The chocolate hazelnut spread is the star of the show. It provides a creamy, sweet filling that pairs perfectly with the crunchy, toasted hazelnuts. Dusting with powdered sugar adds a touch of elegance. Fresh fruit adds color and freshness, while whipped cream makes it feel extra special. For the full recipe, check out the details above. This list sets you up for a delicious experience! Start by mixing the dry ingredients. In a large bowl, whisk 1 cup of all-purpose flour, 1 tablespoon of sugar, and 1/4 teaspoon of salt. This step is key because it helps blend all the dry parts well. Next, add the wet ingredients. In another bowl, whisk 2 large eggs. Then mix in 1 1/2 cups of milk, 2 tablespoons of melted butter, and 1/2 teaspoon of vanilla extract. Gradually pour this mix into the dry mixture. Stir until smooth with no lumps. Resting the batter is important. Let it sit for at least 30 minutes. This helps the gluten relax, making your crepes tender and easy to cook. Now it’s time to heat the skillet. Use a non-stick skillet over medium heat. Lightly grease it with butter to prevent sticking. Pouring and cooking the batter is next. Use about 1/4 cup of the batter for each crepe. Pour it into the pan and swirl the batter to coat the bottom evenly. Cook for 1-2 minutes. Watch for the edges to lift and the bottom to turn golden. Flip it and cook for another minute. Stacking the cooked crepes is simple. Place them on a plate as you finish each one. This keeps them warm and ready for filling. Start by spreading the filling. Take a cooked crepe and spread 1 tablespoon of chocolate hazelnut spread on one half. This spread adds that rich, sweet flavor we love. Next, add hazelnuts. Sprinkle 1/4 cup of chopped, toasted hazelnuts on top of the spread. This gives a lovely crunch to every bite. Folding techniques are key to a neat presentation. Fold the crepe in half over the filling, then fold it in half again to shape a triangle. Place it on a serving plate. For the full recipe, check out the complete guide and enjoy making these delightful treats! To make great crepes, start with the right batter. The batter should be smooth and pourable. If it is too thick, add a bit more milk to thin it out. Letting it rest for 30 minutes helps improve texture. When it comes to flipping, practice makes perfect. Use a non-stick pan for easy cooking. Gently lift the edges with a spatula. Then, quickly flip the crepe using your wrist. If it tears, don’t worry! You can always use it for taste testing. Fruits make a great addition to your crepes. Fresh berries or banana slices are perfect. They add color and taste. You can also sprinkle more toasted hazelnuts on top. For drinks, try pairing with hot chocolate or coffee. Their rich flavors complement the crepes well. Presentation is key for impressing your guests. Plate the crepes neatly, overlapping them slightly. To make them look fancy, use a squeeze bottle for chocolate drizzle. It creates a lovely design on the plate. For garnishing, a dusting of powdered sugar adds a nice touch. You can also add a few fresh berries on the side. This makes your dish look even more delightful. Explore the [Full Recipe] for more ideas and details! {{image_2}} You can switch up the flavors in your crepes easily. Instead of chocolate hazelnut spread, try peanut butter. It adds a nice twist. You can also use fruit preserves like strawberry or raspberry. These spreads give a sweet, fruity kick. Adding spices can change the game too. A sprinkle of cinnamon gives warmth. Nutmeg can add a unique flavor. Just a pinch goes a long way, and it makes your crepes special. If you need a gluten-free option, swap the all-purpose flour. Use a gluten-free flour blend instead. These blends work well in crepes, so don’t worry about texture. For a vegan version, replace the eggs and milk. Use flax eggs and almond milk. You can also use a plant-based butter. These swaps keep the crepes tasty while fitting your diet. Seasonal fruits can enhance your crepes. In spring and summer, add fresh berries. Blueberries, strawberries, or raspberries work great. In fall, try sliced apples or pears. They add a nice crunch. You can also create holiday-themed variations. For Halloween, add orange zest and chocolate. For Christmas, use peppermint extract in your filling. These ideas bring fun and festivity to your crepes. For the complete recipe, check the Full Recipe. To keep your leftover crepes fresh, stack them with parchment paper between each one. This method prevents sticking. Place the stack in an airtight container or wrap it tightly with plastic wrap. - Fridge: Store crepes in the fridge for up to 3 days. - Freezer: For longer storage, freeze crepes for up to 2 months. Just make sure they are well-wrapped to avoid freezer burn. When it’s time to enjoy your crepes again, reheating them properly is key to keeping their texture. - Oven: Preheat your oven to 350°F (175°C). Place the crepes on a baking sheet and cover them with foil. Heat for about 10 minutes or until warm. - Microwave: Place a crepe on a microwave-safe plate. Cover it with a damp paper towel. Heat for 15-20 seconds. Check to see if it’s warm enough. - Skillet: Heat a non-stick skillet over low heat. Add the crepe and warm it for about 30 seconds on each side. This method keeps the outside nice and soft. Enjoy your Chocolate Hazelnut Stuffed Crepes warm, just like when you first made them! For more details, check out the Full Recipe. To keep crepes from sticking, pan temperature is key. Start with a medium heat. If the pan is too hot, crepes will burn. If it's too cool, they will stick. A non-stick skillet works best. Next, use the right amount of grease. I recommend a light coat of butter or oil. Use a paper towel to spread it evenly. Add grease before cooking each crepe. This will help them slide right off. Yes, you can make crepe batter ahead of time. Store it in the fridge for up to 24 hours. Just cover the bowl with plastic wrap or a lid. This lets the flavors blend. Make sure to stir it well before cooking. If you want to store it longer, freeze the batter. Pour it into a freezer-safe container and label it. It can last for about two months. When you’re ready, thaw it in the fridge overnight. If you want a different taste, there are many options. For a fruity flavor, try fruit preserves or jams. Creamy peanut butter is also a great choice. You can mix in some cocoa powder for a chocolate twist. For a healthier option, use almond butter. Each filling gives a unique taste to your crepes. Get creative and find your favorite! For the full recipe, check out Chocolate Hazelnut Stuffed Crepes. You learned how to make delicious crepes from scratch. We covered key ingredients, step-by-step instructions, and tips for perfecting them. Don’t forget the fun of variations and creative presentations. Crepes are versatile and can suit any taste. Feel free to experiment with flavors, ingredients, and toppings. With practice, you'll impress everyone at the table. Enjoy your crepes, whether for breakfast or dessert!](https://mycookingcast.com/wp-content/uploads/2025/07/17590208-5ca2-44f1-9953-a4df4624ac47-250x250.webp)
