Chocolate Hazelnut Spread Crepes

A smooth batter that coats the ladle, transformed into supple discs with lacy, crispy edges. The aroma of browned butter mingles with warm melted chocolate.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 801
• Protein: 19 g
• Carbs: 89 g
• Fat: 40 g

Ingredients

• 250 g Wheat flour ( sifted )
• 4 piece Egg ( whole )
• 500 ml Whole milk
• 50 g Minimum butter sweet ( browned )
• 2 tbsp White sugar
• 1 pinch Gray sea salt
• 200 g Chocolate-hazelnut spread
• 1 tbsp Sunflower oil ( for the pan )

Instructions

1. Preparing the dry base

   In a mixing bowl, sift the wheat flour. Create a well in the center and pour in the white sugar and a pinch of grey sea salt.

2. Incorporating the eggs

   Crack the eggs into the center. Start whisking gently from the middle, incorporating the flour bit by bit to avoid lumps.

3. Thinning the batter

   Pour the whole milk in gradually while whisking vigorously. The batter must become smooth and homogeneous, without any lumps.

4. Adding the fat

   Melt the butter until it takes on an amber color and a nutty smell. Incorporate it into the batter. Let rest for 30 minutes at room temperature.

5. Cooking the crepes

   Grease a pan with sunflower oil using a paper towel. When the pan smokes slightly, pour in a ladle of batter. Flip when the edges lift and brown.

6. Filling

   Spread a spoonful of chocolate hazelnut spread over half of the hot crepe so it becomes glossy and runny. Fold into quarters.

Chef's tips

• Let the batter rest: this is the secret for the gluten to relax so the crepes aren't rubbery.
• If you have lumps, use an immersion blender to smooth everything out.

Storage

Store crepes stacked under plastic wrap in the fridge for 48 hours. Reheat in a pan to regain the crispy edges.