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.
Step 3: Heat a lightly buttered nonstick skillet over medium heat.
Step 4: Pour a small amount of batter into the skillet and swirl to form a thin crepe.
Step 5: Cook for 1 to 2 minutes until lightly golden, then flip and cook the other side for 30 seconds.
Step 6: Repeat with the remaining batter.
Step 7: Spread chocolate hazelnut spread inside each crepe and fold into triangles or roll them up.
Step 8: Place the crepes on serving plates and drizzle generously with chocolate sauce.
Step 9: Top with whipped cream, chopped nuts, chocolate candies, raspberries, and powdered sugar.
Step 10: Serve immediately with a scoop of vanilla ice cream.
Storage and Reheating Tips
Store leftover crepes in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet or microwave before adding toppings.
For the best texture and presentation, add whipped cream, ice cream, and fresh fruit just before serving.
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