Every time I drift into my culinary memories, the streets of Paris come alive. The charming cafes, the aroma of freshly baked goods wafting through the air, the melodic chatter of Parisians—it’s almost like a dream. Over the years, my hands have lovingly created countless delicacies, but there’s something magical about the rich taste and velvety texture of Chocolate Hazelnut Crepes. Today, I’m peeling back the layers of time to reveal this classic French delight and offer you a glimpse into my heart, and a taste of my soul.
Chocolate Hazelnut is a pairing that transcends borders. For the most indulgent crepes, opt for a high-quality chocolate hazelnut spread. If you fancy a more authentic experience, you could even try making your own spread at home. When preparing Chocolate Hazelnut Crepes, it’s key to achieve that delicate balance between the robustness of chocolate and the nutty undertones of hazelnut. Once your crepe batter is ready, spread a generous layer of the chocolate-hazelnut mix, fold delicately, and let the flavors take you on a Parisian escapade.
Chocolate Hazelnut crepes Recipe
Chocolate Hazelnut Crepes
Ingredients
For the crepes:
- 1 cup all-purpose flour
- 2 eggs lightly beaten
- 1 ½ cups milk fat-free
- 1 tbsp. sugar
- ¼ tsp. salt
For the sauce:
- ¼ cup hazelnut-chocolate spread like Nutella
- 2 large firm unpeeled bananas or an equivalent of 1 3/4 pounds
- 2 tbsp. milk fat-free
- ¼ tsp. vanilla extract
- Powdered sugar optional
Instructions
- To prepare the crepes, place all the dry ingredients (under the crepe ingredients) into a medium bowl and mix with a whisk. In a separate bowl, add the milk and eggs, beating the mixture with a whisk. Next, incorporate the dry and wet mixtures together and bat again. Cover the already made batter and refrigerate for about 15 minutes.
- Get your skillet over a medium flame and coat with cooking spray. Temporarily remove the pan from the flame and pour ¼ cup batter into the pan, consequently tilting the pan to spread the batter, covering the pan with a thin spread. Cook this for about 1 minute or until it solidifies to form a tanned crepe.
- Using a spatula, carefully lift the edges and flip onto the other side. Just cook the flip side for about half a minute.
- Get the crepe and put over a towel, then repeat the first procedure. Pile the crepes with wax paper in between each to avoid sticking.
- For the sauce, blend together the hazelnut-chocolate spread (or Nutella if you have it), milk, and vanilla extract into a small saucepan. Put the pan onto a medium flame and continuously stir the ingredients until its consistency becomes smooth. Keep the choco-hazelnut sauce warm.
- Peel the bananas and cut them into a lengthwise cut, and then into crosswise. Assemble the 4 banana pieces in a single layer onto the pan and cook until they are lightly tanned. Flip each piece and cook for another one minute. Remove the first batch of bananas and do the same with the remaining pieces.
- Put one banana piece at the very centre of the crepe and fold each side until the banana is covered. Put the filled crepe with the seam down against the plate. Finish up arranging until all bananas are covered.
- Put the sauce into a sauce bowl (you can also prepare a sauce for each individual). Sprinkle crepes with powdered sugar, serve and enjoy with your family!
- Chocolate stuffed pancakes
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Chocolate Hazelnut Crepes Made in an Oven
To prepare this delectable chocolate hazelnut crepe, begin by making the crepe batter according to the original recipe, allowing it to rest for 30 minutes for optimal consistency. While the batter rests, preheat your oven to 375°F (190°C). When ready, use an oven-safe skillet or a designated crepe pan, lightly brushing it with vegan butter or oil. Pour a ladleful of batter into the center, swiftly tilting and rotating the skillet to achieve a thin, even spread. Bake in the preheated oven for 5-7 minutes until the crepe’s edges lightly brown. Remove the skillet, promptly spread a generous amount of chocolate hazelnut spread over half of the crepe, and fold it in half, then again to form a quarter-circle. Return it to the oven for an additional 2-3 minutes to let the chocolate hazelnut spread melt within. Once done, place the crepe on a plate and serve immediately, repeating the process with the remaining batter for a delightful treat.
Tips for making Chocolate Hazelnut Crepes
Cooking Tips
The first tip for making exceptional chocolate hazelnut crepes is care in preparing the batter. Thinness is key—too thick and you lose the delicate texture that defines a crepe; too runny, and it won’t hold the gentle structure. A rested batter is another tip worth heeding. Allowing it to sit for an hour brings together the flavors and improves the texture, though the anticipation of the coming treat might make this step feel longer than it is!
When it comes to the cooking process, patience, paired with a warm non-stick pan and just a dab of butter, ensures your crepes won’t stick or tear. There’s an undeniable joy in mastering the wrist-twirling technique to spread the batter thinly and evenly. The crepe should be just kissed by the pan until it’s light gold—it’s that fleeting moment of transformation that always strikes me as a little magical.
The filling is where the soul of the dish truly comes alive—the marriage of chocolate and hazelnuts. Personally, I find a generous spread of chocolate hazelnut spread makes for a sumptuous heart, though not too much to overpower the subtlety of the crepe. For texture, a sprinkle of crushed toasted hazelnuts invites a delightful contrast to the silken chocolate.
Folding the crepe is an expression of your personal touch. Some may prefer a simple fold, others an elegant roll, or perhaps a fan of crepe quarters for a visually stunning plate. Let your mood guide you; there’s no wrong way to present such a lovingly crafted dish.
Finally, garnishing with a dusting of powdered sugar, a few delicate slices of strawberry, or a drizzle of warm chocolate sauce, can elevate the experience. Eating the crepe is a moment of pure comfort, where each element of flavor and texture plays its role harmoniously.
Serving Suggestions
The provided list encompassed an array of international dishes and ingredients, from Japanese and South African to various stocks, sauces, and cooking methods. While the list didn’t explicitly feature zucchini muffins, creative serving suggestions were crafted, drawing inspiration from the flavors and culinary contexts of the listed dishes. The goal was to complement the sweetness and texture of zucchini muffins or provide a contrasting flavor profile for balance. Suggestions included miso butter spread, almond or cashew milk pairings, a shio tare glaze, fruit compote, chai tea with coconut milk, and a cheese pairing with Akkawi Cheese. Each recommendation aimed to enhance the zucchini muffin experience within diverse culinary contexts.
FAQs Chocolate Hazelnut Crepes
- Can I store leftover Chocolate Hazelnut Crepes? Certainly! Once cooled, place them in an airtight container with parchment paper between each crepe to prevent sticking. They’ll last in the refrigerator for up to two days.
- How can I reheat the stored crepes? For best results, gently warm them in a skillet over low heat until the chocolate hazelnut spread melts slightly. You can also microwave them for 10-15 seconds, but ensure they don’t get too soggy.
- What if I don’t have chocolate hazelnut spread on hand? Feel free to get creative! You can use chocolate syrup, peanut butter, jam, or any other spread you fancy. Each will lend a unique flavor to your crepes.
- Why are my crepes tearing while flipping? If your crepes tear, it might be because they are too thin or they haven’t cooked long enough before flipping. Ensure the batter spreads evenly and give it ample time to set before attempting to flip or fold.
- Can I make the batter in advance? Yes, the crepe batter can be made a day in advance. Store it covered in the refrigerator. Give it a good stir before using, and you might need to thin it slightly with a bit of water or plant-based milk.
Conclusion
To conclude, chocolate hazelnut crepes offer a delightful fusion of textures and flavors that can transform any meal into a memorable experience. The thin, buttery crepes serve as a perfect canvas for the rich, creamy hazelnut spread, which when combined with the indulgent chocolate, create a harmonious blend that can satisfy any sweet tooth. Whether you’re preparing a special breakfast, a sophisticated dessert, or a sumptuous snack, these crepes are versatile and can be adapted to suit any occasion.
As you savor each bite, don’t forget to consider the origins of your ingredients, as the quality of chocolate and hazelnut spread can significantly influence the taste of your creation. Opting for high-quality, sustainably sourced products can enhance the flavors as well as support responsible farming practices.
For more creative ideas on how to elevate your chocolate hazelnut crepes, or for a detailed step-by-step guide to making this decadent treat, visit FoodAndMeal or foodandmeal.com. There, you can find a wealth of resources that cater to food enthusiasts and home chefs alike, providing inspiration and practical advice to enrich your culinary endeavors. Remember, a well-made crepe can be a simple yet sophisticated pleasure, a testament to the beauty of combining simple ingredients with culinary finesse.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.