Ingredients
For the Crepes:
2 cups (250 g) all-purpose flour
2 cups (480 ml) whole milk
3 large eggs
2 tablespoons melted butter
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup (120 ml) water, if needed
Butter or neutral oil, for cooking
For the Filling:
1½ cups chocolate-hazelnut spread
½ cup melted chocolate, optional
For the Topping:
¼ cup chocolate sauce
½ cup chopped hazelnuts or peanuts
Powdered sugar, optional
👩🍳 Instructions
- Make the batter
Add the flour, milk, eggs, melted butter, sugar, vanilla, and salt to a blender. Blend for about 30–45 seconds until completely smooth and lump-free. If the batter looks too thick, gradually add the water until it becomes thin and easily pourable. - Rest the batter
Pour the batter into a bowl and let it rest for 10–15 minutes. This helps the flour hydrate and gives you softer, smoother crepes. - Cook the crepes
Heat a nonstick skillet over medium heat. Lightly grease it with butter or a little oil.
Pour approximately ¼ cup of batter into the center of the pan. Immediately swirl the pan to spread the batter into a very thin, even layer.
Cook for about 45–60 seconds, until the edges look lightly golden and begin to lift. Flip the crepe and cook for another 20–30 seconds.
Transfer to a plate and continue with the remaining batter, stacking the crepes as you go. - Add the chocolate filling
Place one crepe on a clean surface. Spread a generous layer of chocolate-hazelnut spread evenly over the entire crepe, leaving a small border around the edges.
For an extra chocolatey flavor, drizzle a little melted chocolate over the spread. - Roll the crepes
Fold the sides slightly inward, then roll the crepe tightly from one end to the other to create a neat chocolate-filled roll.
Repeat with all the crepes. - Arrange and decorate
Place the chocolate crepe rolls on a serving plate. Drizzle generously with chocolate sauce or melted chocolate.
Sprinkle with chopped hazelnuts or peanuts. Add a light dusting of powdered sugar if desired.
🍫 Serving
Serve the crepes warm or slightly chilled. For an extra-special dessert, serve them with fresh strawberries, banana slices, whipped cream, or a scoop of vanilla ice cream.