Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 3 eggs
- 1 1/4 cups milk
- 1/4 cup hazelnut spread
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Powdered sugar, for dusting
Special equipment needed:
- Non-stick skillet
- Blender or whisk
- Spatula
Step-by-step instructions:
1. In a blender or mixing bowl, combine flour, cocoa powder, salt, and sugar.
2. Add eggs, milk, hazelnut spread, melted butter, and vanilla extract. Blend or whisk until smooth.
3. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter onto the skillet and swirl to coat the bottom.
4. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly browned. Flip and cook for another 30 seconds.
5. Repeat with remaining batter.
6. Dust with powdered sugar and serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8-10 crêpes
Nutritional information:
Per serving (1 crêpe):
Calories: 150
Fat: 7g
Saturated Fat: 3g
Cholesterol: 75mg
Sodium: 120mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 8g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Nutella can be used instead of hazelnut spread.
- Almond milk can be used instead of regular milk.
Variations:
- Add sliced bananas or strawberries as a topping.
- Use peanut butter instead of hazelnut spread.
- Add chopped nuts to the batter for extra crunch.
Tips and tricks:
- Make sure the skillet is hot before pouring the batter.
- Swirl the skillet immediately after pouring the batter to coat the bottom evenly.
- Use a spatula to loosen the edges before flipping the crêpe.
Storage instructions:
Store leftover crêpes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave for 10-15 seconds or in a skillet over low heat until warm.
Presentation ideas:
Stack the crêpes on a plate and dust with powdered sugar. Add a dollop of whipped cream and a drizzle of chocolate sauce.
Garnishes:
Fresh berries, whipped cream, chocolate sauce, chopped nuts.
Pairings:
Coffee, hot chocolate, milk.
Suggested side dishes:
Fruit salad, yogurt, bacon.
Troubleshooting advice:
- If the crêpes are sticking to the skillet, add more butter or oil to the pan.
- If the batter is too thick, add more milk.
- If the crêpes are tearing when flipping, make sure the skillet is hot enough and the edges are loosened before flipping.
Food safety advice:
Make sure the eggs are fully cooked before serving.
Food history:
Crêpes originated in Brittany, France in the 13th century. They were originally made with buckwheat flour and were a popular street food.
Flavor profiles:
The chocolate hazelnut crêpes have a rich and chocolatey flavor with a hint of nuttiness from the hazelnut spread.
Serving suggestions:
Serve the crêpes for breakfast, brunch, or dessert.
Related Categories
Cooking Method: N/A
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Region: French
Taste: Rich, Nutty, Chocolatey, Sweet, Creamy