Crepe with Chocolate Spread
Indulge in the delicate texture and irresistible sweetness of this *Crepe with Chocolate Spread* recipe—perfect for breakfast, dessert, or a mid-day treat. These ultra-thin, golden crepes are made from a simple batter of all-purpose flour, milk, eggs, and a touch of sugar and vanilla for a hint of sweetness. Filled with a luscious layer of creamy chocolate spread and folded into elegant quarters, they’re a feast for both the eyes and the taste buds. With just 10 minutes of prep time and 20 minutes of cooking, this recipe is quick, versatile, and ideal for any occasion. Serve the crepes warm with a dusting of powdered sugar to take them to the next level of decadence. Whether you’re a seasoned chef or new to crepe-making, this recipe guarantees restaurant-quality results in the comfort of your own home. Keywords: homemade crepes, chocolate-filled crepes, easy breakfast recipes, dessert crepes, chocolate spread recipes.
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 250 milliliters Milk
- 2 large Eggs
- 30 grams Butter
- 0.25 teaspoon Salt
- 25 grams Sugar
- 1 teaspoon Vanilla extract
- 150 grams Chocolate spread
- 10 grams Additional butter for pan
- 10 grams Powdered sugar for serving
Instructions
In a large mixing bowl, sift together the flour and salt. Add the sugar.
Make a well in the center of the flour mixture and crack the eggs into the well.
Gradually pour in the milk, whisking continuously to combine the flour with the liquids.
Melt 30 grams of butter and add it to the batter along with the vanilla extract. Whisk until smooth and free of lumps.
Let the batter rest for 30 minutes to allow the flour to fully absorb the liquids.
Place a non-stick crepe pan or a large skillet over medium-high heat and lightly grease it with a small amount of butter.
Once the pan is hot, pour a ladleful (approximately 60ml) of batter into the center, swirling the pan quickly to spread the batter evenly to the edges.
Cook the crepe for about 1-2 minutes or until the edges begin to lift and the underside is golden brown. Flip using a spatula and cook for another 1 minute on the other side.
Transfer the crepe to a plate. Spread a thin layer of chocolate spread over one half of the crepe.
Fold the crepe in half and then into quarters. Repeat the process with the remaining batter, greasing the pan lightly between each crepe as needed.
Serve the crepes dusted with powdered sugar. Enjoy warm.
Nutrition Facts
Calories |
1992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 1060 mg | 46% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 135.3 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 576 mg | 44% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
