Print
Ingredients
Scale
- 1 cup plus 2 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1½ cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 to 2 tablespoons granulated sugar
- Pinch of salt
- 1 tsp vanilla, optional
- Extra butter for the pan
- Nutella
- Homemade hazelnut spread
- Fresh strawberries, sliced
- Powdered sugar
Instructions
- In a blender, combine flour, cocoa powder, milk, eggs, melted butter, sugar, vanilla, and salt. Blend until smooth, about 45 seconds. For hand mixing, whisk wet ingredients first, then sift in dry ingredients and whisk until lump-free.
- Let the batter sit at room temperature for 15 to 20 minutes.
- Preheat an 8 to 10-inch nonstick skillet over medium heat. Add a small amount of butter and swirl to coat the pan.
- Pour 3 to 4 tablespoons of batter into the center and tilt to create a thin circle.
- Cook for 60 to 90 seconds until the top is dry and edges lift. Flip and cook for another 30 seconds.
- Transfer the crepe to a plate and repeat with the remaining batter, greasing the pan every 2 to 3 crepes.
- Fill the crepes with Nutella or your choice of filling. Fold or roll, dust with powdered sugar, and serve.
Notes
Ensure the skillet is well-heated before pouring in the batter for the best results.
You can customize the filling with fruits, jams, or whipped cream to enhance flavors.
Resting the batter helps achieve the right consistency for a smoother crepe.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 crepe
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg