This tasty chocolate crepe with hazelnut filling recipe comes to us from Spice Islands. Pair with some fresh raspberries or blueberries and this dish would make for a great breakfast, or an even better dessert that is sure to impress guests.
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Whisk flour, cocoa, sugar, and salt in a medium mixing bowl. Whisk in eggs, ½ the milk, and vanilla to form a paste. Whisk in remaining milk. Pour batter through a fine mesh strainer into another mixing bowl. Stir in melted butter. Cover bowl and chill in refrigerator at least 1 hour.
Heat crepe pan (or 8-inch nonstick skillet) over medium heat. Brush pan with small amount of melted butter. Stir batter. Ladle 3 to 4 tablespoons of batter into the pan; enough to form a thin layer. Quickly lift and rotate the pan in order to spread batter evenly.
Cook for approximately 1 minute until crepe is lightly browned on the bottom and set on top; lift and turn with spatula. Cook an additional 30 to 45 seconds. Remove crepe and place on plate. Cover with paper towel. Repeat with remaining batter. Cool crepes.
Spread 1 to 2 tablespoons of chocolate hazelnut spread onto each crepe; roll and place on serving tray. Dollop or spread crème fraîche over crepes. Generously grate whole nutmeg over plate. Serve.