Chocolate Crêpes
Inspired by techniques from NYT Cooking.
Delicate cocoa crêpes folded around a spoonful of chocolate-hazelnut spread for a quick, indulgent treat.
Always check the labels of the products you use.
Method
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Equipment
- medium bowl
- whisk
- sieve
- 18 cm non-stick frying pan
- 60 ml measure
- thin spatula
- plate
- blender (if resting overnight)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 451 kcal |
| Protein | 10 g |
| Carbohydrate | 41.6 g |
| of which sugars | 21.7 g |
| of which free sugars | 16.3 g |
| Fat | 27.9 g |
| of which saturates | 15.3 g |
| Fibre | 4 g |
| Salt | 0.56 g |
Protein per 100 kcal
2.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 2 servings
Batter
- 120 ml milk
- 1 large egg, at room temperature
- 12 g caster sugar about 1 tbsp
- 14 g unsalted butter, melted, plus more for the pan
- ½ tsp vanilla
- 1 g fine sea salt or table salt a pinch
- 42 g plain flour
- 1 tbsp cocoa powder
To serve
- 30 g chocolate-hazelnut spread (optional)
- 60 ml double cream, whipped (optional)
- 60 g berries (optional)
- 4 g icing sugar (optional) about 1 tsp
- 1
Whisk. Whisk the 118 ml milk, 1 egg, 1 tbsp sugar, 14 g melted butter, ½ tsp vanilla and a pinch of salt vigorously in a bowl.
- 2
Sift. Sift in the 42 g flour and 1 tbsp cocoa and whisk until smooth.
- 3
Rest. Rest the batter at room temperature for at least 15 min, or overnight in the fridge.
- 4
Cook. Heat a small frying pan over medium heat, melt a knob of butter and spread it round, then pour in about 3 tbsp batter and swirl quickly to coat the base.
- 5
Flip. Cook undisturbed until the edges look dry, 60-90 s, then flip with a thin spatula and cook for 30-60 s more until cooked through.
- 6
Fill. Spread a teaspoon of chocolate-hazelnut spread over one quarter of each crêpe and fold in half then into quarters, or roll it up tightly.
- 7
Serve. Top with whipped cream, berries or icing sugar if you like and serve at once.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
