Chocolate Strawberry Crepes

These rich and irresistible crepes are packed with creamy chocolate hazelnut filling and fresh strawberries, then finished with a drizzle of chocolate sauce and a light sprinkle of powdered sugar for the perfect sweet treat.

Ingredients

Serves 2

250 g all-purpose flour

3 eggs

55 g melted butter

3 tablespoons white sugar

720 ml milk

115 g chocolate hazelnut spread

10 fresh strawberries, sliced

Powdered sugar for garnish

Instructions

In a large mixing bowl, whisk together the flour, eggs, melted butter, and sugar until the ingredients are partially combined.

Gradually pour in the milk, adding about ½ cup (120 ml) at a time while whisking continuously. Make sure each addition of milk is fully blended before adding more.

Continue until all the milk has been incorporated. The finished batter should be thin, smooth, and free of lumps.

Heat a nonstick pan over medium heat. Pour about ⅓ cup of batter into the center of the pan, then quickly swirl it around so the batter spreads evenly across the surface.

Cook until the crepe begins to set. To check if it’s ready to flip, gently lift one edge—the underside should be lightly golden.

Flip the crepe carefully and cook the second side until the edges become slightly crisp.

Transfer the cooked crepe to a plate and cover it with a paper towel to help keep it soft and moist.

Spread half of the chocolate hazelnut spread over one side of the crepe.

Arrange half of the sliced strawberries on top of the chocolate layer.

Fold the crepe over the filling, then fold it again into a triangle shape.

Repeat the process with the remaining crepe and ingredients.

Serve warm with powdered sugar dusted on top and extra chocolate sauce if desired.

Enjoy every delicious bite!