Ingredients
for 2 servings
-
2 cups all-purpose flour (250 g) - 3 eggs
-
¼ cup butter, melted (55 g) -
3 tablespoons granulated sugar -
3 cups milk (720 mL) -
½ cup hazelnut spread (115 g) - 10 strawberries, sliced
- powdered sugar, to garnish
Preparation
- In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
- Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
- In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
- To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
- Cook until the edges are starting to slightly crisp.
- Remove from heat and cover with a paper towel to make sure the crepes stay moist.
- Spread half of the chocolate hazelnut spread on half of the crepe.
- Lay half of the strawberries on the chocolate spread.
- Fold the other half of the crepe on top of the strawberries, then fold the crepe in half.
- Repeat with the other crepe.
- Enjoy!
Tips
1 of
17
-
Maaria Lauron-Ramos
Makes at least 10-12 crepes. Mix thoroughly or strain the batter.. can become clumpy if not cooked quickly.
4 months ago Helpful (16) -
tempflowe
They were delicious!
3 months ago Helpful (15) -
http.lis
I didn’t have any butter, so I replaced it with coconut oil and they still turned out great!
4 months ago Helpful (13) -
Mia Santiago
My number one tip for the crepe batter is that you MUST strain it! If you don’t, there will be clumps of flour in the crepe circles.
3 months ago Helpful (12)
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