Inspired by the opening of La Creperie de Paris and Remy’s Ratatouille Adventure in EPCOT, these sweet chocolate hazelnut crepes are the perfect breakfast, lunch or dinner! Bon Appetit!
Course
Breakfast, Dessert, Main Course
Keyword
Crepes
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings10crepes
Ingredients
Crepes
1 ½cupsall-purpose flour
1tablespoongranulated sugar
½teaspoonbaking powder
½teaspoonsalt
2cupsmilk
2largeeggs
2tablespoonsunsalted butter, melted
½teaspoonvanilla extract
Filling
chocolate hazelnut spread (Nutella)
whipped cream
Instructions
Crepes
In a small bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
Place the milk, eggs, vanilla, and butter in a blender. Add the flour mixture and blend until smooth.
Heat a 6-8 inch frying pan over medium heat. Add some butter to grease the pan. Once the butter has melted, pour about ¼ cup of batter into the pan, rotating the pan as you pour so the batter spreads out into a thin layer.
Cook the crepe until it removes easily from the pan, about 1-2 minutes. Flip and cook for an additional 1-2 minutes or until golden.
Repeat, re-greasing the pan as needed, with remaining batter.
Assembly
Spread a layer of chocolate hazelnut spread onto a crepe. Fold the crepe in half, and then in half again so that you have a triangle shape.
Place crepe on a plate with a dollop of whipped cream and a drizzle of chocolate hazelnut spread.