Ingredients
For the Crepes
2 cups (250 g) all-purpose flour
2 cups (480 ml) whole milk
4 large eggs
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons melted butter
1 tablespoon vegetable oil
½ cup (120 ml) water
For the Filling
1½–2 cups chocolate-hazelnut spread, such as Nutella
2 tablespoons heavy cream, optional, for a softer spreadable consistency
For the Chocolate Topping
½ cup (90 g) semi-sweet or milk chocolate, chopped
2 tablespoons heavy cream
1 teaspoon butter, optional
For Garnishing
⅓ cup chopped roasted hazelnuts
2–3 tablespoons chocolate-hazelnut spread
Powdered sugar, optional
A few chocolate shavings, optional
👩🍳 Instructions
- Prepare the Crepe Batter
Add the eggs, milk, water, melted butter, vegetable oil, sugar, vanilla extract, and salt to a blender.
Blend for about 20–30 seconds until everything is well combined.
Add the flour gradually and blend again until you have a smooth, thin batter with no visible lumps.
For the best texture, let the batter rest for 15–20 minutes. This allows the flour to hydrate and helps create soft, tender crepes.
If the batter seems too thick, add 1–2 tablespoons of milk and mix again. The consistency should be similar to light cream. - Cook the Crepes
Heat a nonstick skillet or crepe pan over medium heat.
Lightly brush the pan with a little melted butter or oil.
Pour approximately ¼ cup of batter into the center of the pan. Immediately tilt and rotate the pan so the batter spreads into a very thin, even circle.
Cook for about 45–60 seconds, or until the edges begin to look slightly dry and golden.
Carefully flip the crepe and cook the other side for another 20–30 seconds.
Transfer the cooked crepe to a plate.
Continue with the remaining batter, stacking the crepes on top of each other. Cover the stack with a clean kitchen towel so they remain soft and flexible. - Fill the Crepes
Place one crepe flat on a clean work surface.
Spread approximately 1½–2 tablespoons of chocolate-hazelnut spread evenly over the surface, leaving a small border around the edges.
Avoid adding too much filling, as it can make the crepes difficult to roll.
Starting from one side, tightly roll the crepe into a neat cylinder.
Repeat with the remaining crepes and chocolate spread. - Arrange the Crepe Rolls
Place the rolled crepes on a serving platter with the seam side facing down.
You can arrange them in straight rows or slightly overlap them for a beautiful presentation.
For smaller dessert portions, cut each roll in half before serving. - Prepare the Chocolate Drizzle
Place the chopped chocolate and heavy cream in a heatproof bowl.
Melt gently in the microwave in 15–20 second intervals, stirring after each interval, until smooth and glossy.
Alternatively, melt the chocolate and cream together over a saucepan of gently simmering water.
Add the butter if you want an extra glossy finish. - Decorate
Drizzle the melted chocolate generously over the crepe rolls.
Warm a few tablespoons of chocolate-hazelnut spread until slightly runny and drizzle it over the top as well.
Finish with chopped roasted hazelnuts and, if desired, a light dusting of powdered sugar and a few chocolate shavings. - Serve
Serve the crepe rolls immediately while they are soft and the chocolate topping is still glossy.
They are delicious served with fresh strawberries, banana slices, whipped cream, vanilla ice cream, or a cup of coffee.
⭐ Helpful Tips
Do not overcook the crepes. They should remain soft and flexible rather than crispy.
Letting the batter rest for 15–20 minutes gives the crepes a smoother texture.
Keep the cooked crepes covered while preparing the rest so they don’t dry out.
If the chocolate-hazelnut spread is difficult to spread, warm it slightly before using.
For an extra chocolatey dessert, add thin banana slices inside each crepe before rolling.
Roasting the hazelnuts beforehand gives the topping a deeper, richer flavor.
The finished crepes are best enjoyed fresh, but they can be refrigerated in an airtight container for up to 2 days. Warm gently before serving.