Chocolate Hazelnut Spread Crepes
Ingredients
- 250 gWheat flour (sifted)
- 4 pcEgg (whole)
- 500 mlWhole milk
- 50 gUnsalted butter (browned)
- 2 tbspWhite sugar
- 1 pinchGray sea salt
- 200 gChocolate-hazelnut spread
- 1 tbspSunflower oil (for the pan)
Method
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.
- 1
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
Crack the eggs into the center. Start whisking gently from the middle, incorporating the flour bit by bit to avoid lumps.
- 3
Pour the whole milk in gradually while whisking vigorously. The batter must become smooth and homogeneous, without any lumps.
- 4
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
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
Spread a spoonful of chocolate hazelnut spread over half of the hot crepe so it becomes glossy and runny. Fold into quarters.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store crepes stacked under plastic wrap in the fridge for 48 hours. Reheat in a pan to regain the crispy edges.
