Crêpe tiède pâte à tartiner (Print-Friendly Version)
Warm crêpes filled with chocolate-hazelnut spread—simple, elegant, and perfect for sweet cravings.
# Ingredients:
→ Batter
01 -
125 g all-purpose flour
02 -
2 large eggs
03 -
300 ml whole milk
04 -
2 tablespoons melted unsalted butter, plus extra for greasing pan
05 -
1 tablespoon granulated sugar
06 -
0.5 teaspoon vanilla extract
07 -
Pinch of salt
→ Filling and Toppings
08 -
Chocolate-hazelnut spread, as needed for filling
09 -
Powdered sugar, for dusting (optional)
10 -
Chopped hazelnuts, for garnish (optional)
11 -
Sliced bananas, for garnish (optional)
# Steps:
01 -
In a large mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until the batter is smooth and free of lumps. Allow batter to rest for 15–30 minutes if time permits for a softer texture.
02 -
Place a nonstick skillet over medium heat. Lightly brush the surface with melted butter. Pour approximately 60 ml of batter into the pan, swirling immediately to coat the bottom in a thin, even layer.
03 -
Cook the crêpe for 1–2 minutes until the underside is lightly golden. Flip carefully and cook for a further 30 seconds. Transfer to a plate and keep warm. Repeat with the remaining batter, greasing the pan as necessary.
04 -
Spread each warm crêpe with a thin layer of chocolate-hazelnut spread. Fold or roll as desired and serve immediately. Finish with a dusting of powdered sugar and optional toppings such as chopped hazelnuts or sliced bananas.
# Notes & Tips:
01 -
Prepared crêpes can be made ahead and gently reheated in a skillet for a few seconds before serving.
02 -
Batter may be refrigerated for up to 2 days. Add fruit, whipped cream, or caramel sauce for an indulgent variation.