Description
Delight in these delicious chocolate filled rolled crepes, featuring thin, tender crepes filled with rich chocolate hazelnut spread and optional chocolate chips. Perfect for breakfast, brunch, or dessert, these crepes are easy to make and beautifully garnished with powdered sugar, fresh fruits, whipped cream, and chocolate sauce.
Ingredients
Scale
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons melted butter
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Filling:
- 1 cup chocolate hazelnut spread (like Nutella)
- 1/2 cup chocolate chips (optional, for extra filling)
For Garnish (optional):
- Powdered sugar (for dusting)
- Fresh fruits (such as strawberries or bananas)
- Whipped cream
- Chocolate sauce
Instructions
- Prepare the Crepe Batter: In a mixing bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until the batter is smooth. Let the batter rest for about 15 minutes to allow the flour to fully hydrate and ensure tender crepes.
- Cook the Crepes: Heat a non-stick skillet or crepe pan over medium heat and lightly grease it with butter or oil. Pour about 1/4 cup of batter into the center of the pan, then tilt and swirl the pan to evenly spread the batter into a thin layer. Cook for 1 to 2 minutes until the edges start to lift and the bottom is lightly golden. Flip carefully and cook the other side for an additional 30 seconds. Repeat with the remaining batter, stacking crepes on a plate as they finish.
- Fill the Crepes: Take a cooked crepe and spread a generous spoonful of chocolate hazelnut spread in the center. If desired, sprinkle some chocolate chips over the spread for extra chocolatey texture. Fold the sides of the crepe over the filling, then roll it up tightly to enclose the chocolate filling.
- Serve: Arrange the rolled crepes on a serving plate. Dust them lightly with powdered sugar and garnish with fresh fruits such as strawberries or bananas, a dollop of whipped cream, and a drizzle of chocolate sauce if using. Serve warm and enjoy this indulgent treat.
Notes
- Resting the batter helps create tender crepes by allowing the flour to fully absorb the liquid.
- Be sure to cook crepes over medium heat to avoid burning and ensure even cooking.
- You can substitute milk with almond or oat milk for a dairy-free option.
- Keep cooked crepes covered with a clean kitchen towel to prevent them from drying out while cooking the rest.
- Chocolate chips are optional but add a delicious texture contrast to the smooth hazelnut spread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: chocolate crepes, rolled crepes, hazelnut spread crepes, easy dessert crepes, French crepes, chocolate filling
