Instructions
Step 1: In a large mixing bowl, whisk together the flour, sugar, and salt.
Step 2: Add the eggs, milk, melted butter, and vanilla extract. Whisk until the batter is smooth and lump-free.
Step 3: Let the batter rest for 15 to 20 minutes so the crepes become tender.
Step 4: Heat a nonstick skillet over medium heat and lightly grease it with butter or oil.
Step 5: Pour about 1/4 cup of batter into the skillet and quickly swirl it around to form a thin layer.
Step 6: Cook the crepe for 1 to 2 minutes until the edges begin to lift and the bottom is lightly golden.
Step 7: Flip the crepe and cook the other side for about 30 seconds.
Step 8: Transfer the cooked crepe to a plate and repeat with the remaining batter.
Step 9: Spread chocolate hazelnut spread or melted chocolate across the center of each crepe.
Step 10: Fold or roll the crepes and place them on a serving plate.
Step 11: Drizzle with extra chocolate syrup, top with whipped cream, and sprinkle with coarse sea salt flakes if desired.
Storage and Reheating Tips
Store leftover crepes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between each crepe to prevent sticking.
To reheat, warm the crepes in a nonstick skillet over low heat for 1 to 2 minutes on each side or microwave for about 20 seconds until heated through.
You can also freeze the crepes for up to 2 months. Thaw overnight in the refrigerator before reheating.
Continue on the next page