Crêpe tiède pâte à tartiner

A warm crêpe with chocolate-hazelnut spread is the ultimate comfort treat that feels like a little taste of a Parisian café any day of the week. The tender crêpe wraps around sweet and creamy chocolate for a dessert or breakfast that is both elegant and easy to make at home. I often turn to this recipe when I want something special but do not want to spend hours in the kitchen.

The first time I made these for my family on a lazy Sunday morning they disappeared instantly and everyone asked when I would make them again

Ingredients

• All-purpose flour: ensures the crêpes are tender and thin For best results use unbleached flour that has a fine texture
• Large eggs: add richness and create structure Always choose fresh eggs for a delicate batter
• Milk: makes the batter silky and gives the crêpes a perfect golden color Whole milk gives fuller flavor but any kind works
• Melted butter: in the batter keeps the crepes moist and tender Use real butter for flavor and give the pan a light coat for easy flipping
• Sugar: adds a touch of sweetness Go for fine granulated sugar so it dissolves smoothly
• Vanilla extract: brings a lovely fragrance opt for pure vanilla to give warmth to the overall flavor
• Pinch of salt: balances the sweetness and sharpens other flavors Sea salt or kosher is ideal
• Chocolate-hazelnut spread: is the star of the recipe Pick a high quality brand with deep chocolate and real nut flavor
• Optional toppings: such as powdered sugar chopped hazelnuts or sliced bananas let you make the crêpes your own Use ripe fruit and fresh nuts for the best result

Step-by-Step Instructions

Make the Batter:

In a large mixing bowl whisk together the flour eggs milk melted butter sugar vanilla and salt until completely smooth Make sure there are no lumps for a delicate crepe

Rest the Batter:

Let the batter rest for fifteen to thirty minutes if possible This helps the flour fully absorb the liquid so your crepes come out silky and flexible

Cook the Crêpes:

Heat a nonstick skillet on medium and brush it lightly with melted butter Pour in about one quarter cup of batter and quickly swirl so it coats the bottom evenly Cook for one to two minutes until the bottom is lightly golden This step builds the tender surface you want then flip and cook about thirty seconds on the other side

Keep Warm:

Transfer cooked crepes to a plate and keep them covered with a towel to stay warm while you finish the rest

Fill and Fold:

Spread a thin layer of chocolate-hazelnut spread over each warm crepe Fold or roll up as you like Serve right away when the filling is perfectly melted and gooey

Garnish and Serve:

Add your favorite toppings such as powdered sugar sliced bananas or chopped nuts for extra texture and flavor

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My favorite ingredient is the chocolate-hazelnut spread I always remember my grandmother making homemade chocolate sauce for these crêpes and now I keep up the tradition My daughter loves folding her own with banana slices inside reminding me of sweet weekends at home

Storage Tips

Crêpes can be made ahead and kept in the fridge for two days just stack them with a piece of parchment between each one to prevent sticking To reheat place in a nonstick skillet for just a few seconds per side or warm briefly in the microwave with a damp towel on top Do not fill until just before serving for best texture

Ingredient Substitutions

If you are out of milk you can use a blend of water and a splash of cream to keep things light and tender For a dairy-free version use almond or oat milk Gluten-free flour blends also work just avoid overmixing for a delicate structure Any nut or seed butter makes a tasty alternative filling

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Serving Suggestions

Pair with fresh seasonal fruit like strawberries raspberries or pears for a refreshing side I love to offer whipped cream and toasted nuts at the table If you want something extra special drizzle some warm caramel sauce or add a scoop of ice cream for a truly decadent touch

Cultural Context

Crêpes are a beloved tradition in France enjoyed at breakfast for dessert or during festive gatherings The simplicity of flour eggs and milk echoes the French love for classic ingredients When I visited Paris I was amazed to see crêpes made in every corner café and every family seems to have their own cherished way of enjoying them

Frequently Asked Questions About the Recipe

→ How can I prevent crêpes from sticking to the pan?

Use a nonstick skillet and brush lightly with melted butter before pouring the batter. This ensures easy release and browning.

→ Can the batter be made ahead of time?

Yes, the batter can be mixed in advance and stored in the refrigerator for up to two days. Just whisk gently before using.

→ What toppings pair well with chocolate-hazelnut crêpes?

Popular options include powdered sugar, fresh fruit like bananas or strawberries, whipped cream, or chopped toasted hazelnuts.

→ How do I ensure my crêpes are thin and even?

Swirl the pan quickly after pouring in the batter to coat the bottom in a thin, uniform layer. Use about 1/4 cup per crêpe.

→ Is it possible to reheat leftover crêpes?

Yes, warm leftover crêpes in a skillet over low heat for a few seconds on each side to restore their softness.