Indulge in the delicate delight of French crepes filled with rich chocolate hazelnut spread, perfect for any occasion. This simple yet elegant dessert brings a touch of sophistication to your table, making it a favorite for gatherings and special moments.

Why I Love This Recipe

I first discovered this recipe during a summer trip to Paris. The street vendors’ crepes filled with luscious chocolate hazelnut spread were irresistible. I’ve since adapted the recipe for home, and every time I make them, they transport me back to those sunny afternoons in France.

Why You’ll Love It Too

  • Quick and easy to prepare in just 20 minutes.
  • Perfect for both kids and adults – a family favorite!
  • Decadent and satisfying taste that feels gourmet.
  • Gluten-free options available with alternative flours.
  • Great for breakfast, dessert, or a sweet snack.

Ingredient Notes

• All-purpose flour (1 cup) – can substitute with gluten-free flour for a gluten-free option. • Milk (2 tablespoons) – any milk works, including almond or oat milk for dairy-free. • Chocolate hazelnut spread (1 pound) – Nutella is a popular choice. • Eggs (1/2 cup) – about 2 large eggs will suffice, and you can use an egg substitute if needed.

Step-by-Step Instructions

  1. Heat a non-stick skillet over medium heat and lightly grease with oil. Pour a thin layer of batter, swirling to coat. Cook for 1-2 minutes until lightly golden, then flip.
  2. Once crepes are cooked, spread chocolate hazelnut spread on one half. Fold the other half over and serve warm, garnished with powdered sugar or nuts if desired.

Things I’ve Learned

Make sure the batter is not too thick; a thin layer creates better crepes. Use a non-stick pan for easy flipping. Crepes can be made ahead and stored in the refrigerator for up to 2 days. Reheat in a skillet or microwave when ready to serve. Feel free to experiment with fillings like fruits or whipped cream as well!

FAQs

Q: Can I make this vegan?

A: Yes, substitute any dairy products with plant-based alternatives and ensure all ingredients are vegan-friendly.

Q: How should I store leftovers?

A: Store covered in the refrigerator for up to 3 days for best quality and freshness.

Four-Ingredient Chocolate Hazelnut Stuffed Crepes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons milk
  • 1 pound chocolate hazelnut spread
  • 1/2 cup eggs

Instructions

  1. In a mixing bowl, whisk together flour and eggs until smooth. Gradually add milk, mixing until well combined. Let the batter rest for 5 minutes.
  2. Heat a non-stick skillet over medium heat and lightly grease with oil. Pour a thin layer of batter, swirling to coat. Cook for 1-2 minutes until lightly golden, then flip.
  3. Once crepes are cooked, spread chocolate hazelnut spread on one half. Fold the other half over and serve warm, garnished with powdered sugar or nuts if desired.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!