Instructions
Step 1: In a large bowl, whisk together the flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until smooth.
Step 2: Let the batter rest for 15 to 20 minutes to create tender crepes.
Step 3: Heat a lightly greased nonstick skillet over medium heat.
Step 4: Pour a small amount of batter into the skillet and swirl to spread it into a thin circle.
Step 5: Cook for 1 to 2 minutes until lightly golden, then flip and cook the other side briefly.
Step 6: Transfer the cooked crepe to a plate and repeat with the remaining batter.
Step 7: Spread a generous layer of chocolate hazelnut spread over each crepe.
Step 8: Roll the crepes tightly into logs.
Step 9: Arrange the rolled crepes on a serving plate.
Step 10: Drizzle with chocolate sauce and top with fresh strawberry slices.
Step 11: Dust lightly with powdered sugar if desired.
Step 12: Serve immediately and enjoy.
Storage and Reheating Tips
Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
Keep strawberries and toppings separate until serving for best freshness.
Reheat crepes gently in a skillet or microwave for a few seconds until warm.
Freeze plain crepes between sheets of parchment paper for up to 2 months and thaw before filling.
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