Your morning just got a little sweet.
2 teaspoons Sugar
1.5 cups Milk
3 tablespoons Melted butter (plus 1 tbsp for the pan)
1 Jar of chocolate-hazelnut spread
Pinch of salt
Using a whisk or blender, combine the flour, sugar, salt, and eggs until a smooth batter forms. Whisk in or blend in the 3 tablespoons of melted butter. Let the batter rest for 30 minutes.
Heat a 6-inch nonstick pan over medium heat and brush with a little of the remaining butter. Ladle about ¼ cup of the batter into the pan and swirl the pan to coat with the batter. Let sit until the batter starts to bubble a bit in the center, and then flip the crepe when the bottom becomes slightly golden, about 3 minutes. Cook the other side for an additional minute and then move it to a plate. Repeat with the remaining crepes and set aside.
Fill each crepe with about 2 tablespoons of chocolate hazelnut spread. Form into a triangle by folding the crepe in half, and then in half again. Serve as is or dusted with powdered sugar.
This quick and easy crepe recipes gets even better with the addition of chocolate-hazelnut spread. Just whip up the batter and start flipping these thin cakes for a simple but delicious breakfast.