There’s something wonderfully comforting about homemade crepes, especially when they’re filled with rich, velvety chocolate hazelnut spread. I made these Chocolate Crepes filled with chocolate hazelnut spread, for Crêpe Day here in Belgium, and they were such a hit with my family that I couldn’t resist sharing the recipe with you. Whether you’re preparing a special breakfast, a brunch treat, or a simple dessert, these crepes are versatile, indulgent, and incredibly easy and fun to make.
The best part? My kids absolutely devour them, within minutes!
It’s always a joy to see their excited faces, as they grab a warm crepe and dive into its chocolatey goodness.
Luckily, I managed to take a few photos before the plate was wiped clean!
You can use any brand of chocolate hazelnut spread you prefer. The combination of soft, cocoa-infused crepes and creamy filling is simply irresistible. If you change things up, try filling them with banana slices, whipped cream, cherry sauce, or sweetened cream cheese and strawberries. The possibilities are endless.
You don’t need any fancy equipment to make these, just a regular non-stick skillet will do the job perfectly.
If you’re using a standard skillet, a small amount of butter helps create a golden finish.
Also, you have cook the crepes on a medium high heat and keep watching theme until the edges begin to lift and the underside is lightly browned. Just remember to let the batter rest for 10 minutes before cooking for the best crepes texture.
Whether it’s a holiday, weekend breakfast, or spontaneous sweet craving, these chocolate crepes will bring a smile to any table.
Let’s get cooking!
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Chocolate Crepes filled with chocolate hazelnut spread
Ingredients
- 2 eggs
- ¾ cup milk
- ¼ cup water
- 2 tablespoon vegetable oil
- 1 cup All purpose flour
- 2 tablespoon cacoa powder
- 1 tablespoon Sugar
- 1 teaspoon vanilla powder or extract
- Pinch of salt
- For filling:
- chocolate hazelnut spread
- ¼ cup Crushed roasted hazelnut
Instructions
- Prepare the Batter: Add all the listed ingredients to a blender, starting with the liquid ingredients (milk, eggs, etc.), followed by the dry ingredients (flour, cocoa powder). This prevents dry ingredients from sticking to the bottom. Blend until the mixture is completely smooth and lump-free.
- Heat a non-stick skillet or crepe pan over medium-high heat. Lightly grease it with butter or oil if not using a non-stick pan.
- Pour about ¼ cup of batter into the center of the hot skillet. Immediately tilt and swirl the pan to evenly spread the batter into a thin layer.
- Cook for about 30 seconds or until the edges begin to lift and the underside is lightly browned. Gently flip with a spatula and cook the other side for another 20–30 seconds.
- Transfer the cooked crepes to a plate and allow them to cool slightly before filling to prevent the spread from melting too much.
- Spread a generous layer of chocolate hazelnut spread onto each crepe. Add optional fillings like banana slices, crushed hazelnuts, or berries for extra flavor and texture.
- Fold or roll the crepes and serve with a drizzle of chocolate sauce, a dollop of whipped cream, or a dusting of powdered sugar.
Video
Notes
- Place the liquid ingredients first in the blender then the dry as flour and cocoa powder, so it won’t stick at the bottom of the blender.
- It is better to let the crepes batter to set for 10 minutes before cook.
- If the crepe batter to thick add more water about 1 to 2 tablespoon of water (the batter thickness depends on the flour type)
- Use any skillet, i recommended to use a non stick skillet.
