Go Back
To make chocolate hazelnut crepes, you'll need these key ingredients: - 1 cup all-purpose flour - 2 tablespoons cocoa powder - 2 tablespoons sugar - 1/4 teaspoon salt - 2 large eggs - 1 1/2 cups milk - 2 tablespoons melted butter (plus more for cooking) - 1/2 cup chocolate hazelnut spread (like Nutella) - 1/4 cup finely chopped hazelnuts (for topping) - Fresh berries (strawberries or raspberries) for garnish - Whipped cream (optional) These ingredients give the crepes a rich chocolate taste and a nice, soft texture. The chocolate hazelnut spread adds a creamy layer that makes each bite heavenly. You can add many toppings to make your crepes even better. Here are some great options: - Finely chopped nuts for crunch - Sliced fruits like bananas or kiwis - A drizzle of chocolate sauce - Shredded coconut - Powdered sugar for a sweet touch Feel free to mix and match these toppings. Each one adds a new flavor to your crepes. If you have allergies or follow a special diet, you can still enjoy these crepes. Here are some easy swaps: - Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour. - Dairy-Free: Replace milk with almond milk or oat milk. Use dairy-free butter too. - Egg-Free: Use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes. These substitutions help you enjoy chocolate hazelnut crepes, no matter your dietary needs. For the full recipe, check the detailed steps above. Start by gathering your ingredients. You need flour, cocoa powder, sugar, salt, eggs, milk, and melted butter. In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt. Mix until everything is smooth. In another bowl, whisk the eggs. Then add the milk and melted butter. Mix them well. Now, combine the wet and dry mixtures. Stir until you have a smooth batter. Let it rest for about 30 minutes. This helps the crepes become tender. After your batter has rested, heat a non-stick skillet over medium heat. Lightly grease it with a little butter. Pour about 1/4 cup of batter into the pan. Swirl the pan to coat the bottom evenly. Cook for about 1 to 2 minutes. Watch for the edges to lift; this means it's ready to flip. Carefully turn the crepe and cook for another minute. Transfer it to a plate. Cover it with a clean kitchen towel to keep it warm. Repeat this with the rest of the batter. You should make about 8 to 10 crepes. Now comes the fun part! Take each crepe and spread a generous layer of chocolate hazelnut spread on one half. Fold the crepe in half, then fold it again to form a triangle. For serving, sprinkle chopped hazelnuts on top. Add fresh berries for color and flavor. A dollop of whipped cream can also make it extra special. Enjoy your delicious creation! If you want the full recipe, check the previous section. To get the best crepe texture, you need a smooth batter. Mix your dry and wet ingredients well. Let the batter rest for at least 30 minutes. This helps the flour absorb moisture. A resting period allows for a softer crepe. When you pour the batter, use just enough to coat the pan. A thin layer cooks evenly. If it's too thick, your crepes might turn out chewy. One common mistake is not resting the batter. Skipping this step can lead to tough crepes. Another mistake is using too much heat. Cooking at high heat makes crepes dry and hard. Always start at medium heat. If the crepes stick to the pan, you may need more butter. Lastly, don’t rush flipping. Wait until the edges lift before you flip. To make the best crepes, you need a few key tools: - Non-stick skillet or crepe pan - Mixing bowls - Whisk or fork - Ladle or measuring cup (for pouring batter) - Spatula (for flipping crepes) Using these tools will make the process easier. A non-stick pan helps prevent sticking. A ladle gives you control over the batter amount. Ensure your tools are clean and dry for best results. For the full recipe, check the Chocolate Hazelnut Crepes section above. Enjoy your cooking! {{image_2}} You can make these crepes vegan easily. Use plant-based milk like almond or oat milk. For eggs, try flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for five minutes until it thickens. The rest of the recipe stays the same. You will still get that great chocolate hazelnut flavor. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Look for a mix that has xanthan gum for better texture. This will keep your crepes soft and pliable. Follow the same steps in the recipe. You will enjoy delicious crepes, even without gluten. Want to change up the flavor? Add spices like cinnamon or vanilla to the batter. You can also mix in a tablespoon of orange zest for a citrus twist. For a nutty crunch, add chopped hazelnuts or walnuts to the batter. These little changes can make your crepes unique and fun. For the full recipe, check out the detailed steps above! To store leftover crepes, let them cool first. Then, stack them with parchment paper in between. This keeps them from sticking together. Place the stack in an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, freezing is a great option. To reheat crepes, you can use a skillet or microwave. If using a skillet, heat it over low heat. Add a small amount of butter for flavor. Place the crepe in the pan for about 30 seconds on each side. In the microwave, cover the crepe with a damp paper towel. Heat for about 15-20 seconds. This keeps the crepe soft and moist. Freezing crepes is simple and keeps them fresh. After they cool, stack them with parchment paper in between. Wrap the stack tightly in plastic wrap and then place it in a freezer bag. You can freeze them for up to two months. When you want to use them, thaw the crepes in the fridge overnight. Then, reheat as mentioned above. This way, you can enjoy your chocolate hazelnut crepes anytime! For the full recipe, check out the entire article. Yes, you can make the crepes ahead. Cook them and let them cool. Stack the crepes with parchment paper between each one. This keeps them from sticking. Store them in an airtight container in the fridge. You can keep them for up to three days. When you are ready to eat, just reheat them in a pan or microwave. They will still taste great! Serving these crepes is fun and easy. Spread chocolate hazelnut spread on one half of the crepe. Fold it in half, then fold it again to make a triangle. Top with chopped hazelnuts and fresh berries. You can also add whipped cream for a nice touch. Serve warm for the best flavor. Making crepes without eggs is simple. You can use a mix of flour and water as a base. Here’s a quick recipe: - 1 cup all-purpose flour - 1 1/2 cups water - 1/4 teaspoon salt Mix these ingredients until smooth. This will give you a similar texture to traditional crepes. Cook them just like you would regular crepes. They will taste great with chocolate hazelnut spread too! For the full recipe, check out the Chocolate Hazelnut Crepes section. You learned how to make delicious chocolate hazelnut crepes in this post. We covered the main ingredients, tips for perfect texture, and even ways to cater to dietary needs. Remember, practice makes perfect. Don't worry if your first batch doesn't turn out just right. With the right tools and knowledge, you can enjoy tasty crepes anytime. So, gather your ingredients and start cooking. Have fun exploring different toppings and flavor variations. Enjoy each bite of your sweet creation!

Chocolate Hazelnut Crepes

Indulge in decadence with these delicious Chocolate Hazelnut Crepes! Perfect for breakfast or dessert, this easy recipe combines rich cocoa and creamy chocolate hazelnut spread for a delightful treat. Discover the step-by-step instructions to whip up these irresistible crepes, topped with crunchy hazelnuts and fresh berries.
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

2 tablespoons cocoa powder

2 tablespoons sugar

1/4 teaspoon salt

2 large eggs

1 1/2 cups milk

2 tablespoons melted butter (plus more for cooking)

1/2 cup chocolate hazelnut spread (like Nutella)

1/4 cup finely chopped hazelnuts (for topping)

Fresh berries (strawberries or raspberries) for garnish

Whipped cream (optional)

Instructions
 

In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt until well combined.

    In a separate bowl, whisk the eggs. Add the milk and melted butter to the eggs, mixing until fully blended.

      Gradually add the wet ingredients to the dry ingredients, stirring until you achieve a smooth batter. Let the batter rest for about 30 minutes.

        Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a bit of butter.

          Pour about 1/4 cup of batter into the pan, swirling it around to evenly coat the bottom. Cook for about 1-2 minutes, until the edges lift and the bottom is set.

            Carefully flip the crepe and cook for an additional 1 minute on the other side. Transfer to a plate and cover with a clean kitchen towel to keep warm.

              Repeat the process with the remaining batter, greasing the pan as necessary. You should have about 8-10 crepes.

                Once cooked, spread a generous layer of chocolate hazelnut spread on one half of each crepe.

                  Fold the crepes in half and then in half again to form a triangle.

                    For serving, top with finely chopped hazelnuts and fresh berries. A dollop of whipped cream can be added on the side for extra indulgence.

                      Prep Time: 20 mins | Total Time: 1 hr | Servings: 4