More From JustLuxe:
- 2/3 Cups all-purpose flour
- 1 Tablespoon cocoa powder
- 1 Tablespoon sugar
- 1/4 Teaspoon salt
- 2 eggs
- 2/3 Cups milk
- 1/2 Teaspoon vanilla extract
- 3-4 Tablespoons butter, melted (plus more for cooking)
- 2/3 Cups chocolate hazelnut spread
- 1/2 Cup crème fraîche
- Generous shavings of whole nutmeg
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.