Instructions
Step 1: In a large bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth.
Step 2: Allow the batter to rest for 15 minutes before cooking.
Step 3: Heat a lightly buttered nonstick skillet over medium heat.
Step 4: Pour a small amount of batter into the skillet and swirl it around to form a thin crepe.
Step 5: Cook the crepe for 1 to 2 minutes until lightly golden, then flip and cook the other side for 30 seconds.
Step 6: Repeat the process with the remaining batter.
Step 7: Spread chocolate hazelnut spread over each crepe and fold or roll them into shape.
Step 8: Drizzle melted milk chocolate and chocolate syrup generously over the crepes.
Step 9: Top with whipped cream, chopped hazelnuts, raspberries, vanilla ice cream, and chocolate wafer candies before serving.
Storage and Reheating Tips
Store leftover crepes in an airtight container in the refrigerator for up to 2 days. Reheat the crepes in a skillet over low heat or microwave for 15 to 20 seconds. Add whipped cream, ice cream, and toppings fresh before serving for the best texture and flavor.
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