Crêpe Rolls with Chocolate Hazelnut Filling

Equipment

• Mixing bowl or blender
• Whisk or spatula
• Non-stick skillet (8-10 inch recommended)
• Spatula for flipping

Instructions

1. Prepare the Crêpe Batter

1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.
2. Add Wet Ingredients: In a separate bowl, whisk the eggs, then gradually whisk in the milk and vanilla extract.
3. Mix Batter: Pour the wet ingredients into the dry ingredients and whisk until just combined and smooth. Don’t overmix.
4. Add Butter: Stir in the melted butter.
5. Rest (Crucial Step): Cover the bowl and let the batter rest at room temperature for at least 30 minutes (or up to 2 hours in the fridge). This allows the gluten to relax, which results in tender, thin crêpes.

2. Cook the Crêpes

1. Heat Skillet: Heat a non-stick skillet over medium-low to medium heat. Lightly grease the pan with a tiny bit of butter or cooking spray before the first crêpe.
2. Pour Batter: Lift the pan off the heat. Pour 1/4 cup of batter into the center of the pan. Immediately tilt and swirl the pan quickly so the batter evenly coats the bottom in a thin circle.
3. Cook First Side: Place the pan back on the heat and cook for about 1 to 2 minutes, until the edges look dry and the bottom is lightly golden.
4. Flip: Use a thin spatula to gently loosen the crêpe and flip it. Cook the second side for about 30 seconds to 1 minute.
5. Stack: Slide the finished crêpe onto a plate. Continue with the remaining batter, stacking the finished crêpes on top of each other.

3. Fill and Roll

1. Spread Filling: Lay a crêpe flat on a cutting board or plate. Use a small knife or spoon to spread a generous strip of chocolate hazelnut spread across one side of the crêpe (as shown in the image).
2. Roll: Start rolling the crêpe tightly from the filling-covered edge to the opposite side.
3. Stack and Arrange: Place the rolled crêpes seam-side down on a serving platter.

4. Drizzle and Serve

1. Melt Chocolate: Melt your extra chocolate (in the microwave in 30-second intervals or in a double boiler) until smooth.
2. Drizzle: Use a spoon or a small piping bag to drizzle the melted chocolate over the top of the crêpe rolls.
3. Serve: Serve immediately while still warm, or at room temperature.