Instructions
Step 1: In a large bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth and lump-free.
Step 2: Allow the batter to rest for 15 to 20 minutes for softer crepes.
Step 3: Heat a lightly greased nonstick skillet over medium heat.
Step 4: Pour about 1/4 cup batter into the skillet and swirl it around quickly to form a thin crepe.
Step 5: Cook for 1 to 2 minutes until lightly golden, then flip and cook for another 30 seconds. Repeat with the remaining batter.
Step 6: Spread chocolate hazelnut spread over each crepe while still slightly warm.
Step 7: Fold or roll the crepes and arrange them on a serving plate.
Step 8: Drizzle additional melted chocolate over the crepes.
Step 9: Top with fresh raspberries and blueberries before serving.
Storage and Reheating Tips
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving. Add fresh berries after reheating for the best texture and flavor.
Continue on the next page