Ingredients
For the Crepe Batter:
3 large eggs
2 cups whole milk
2 cups all-purpose flour
7 tablespoons unsalted butter, melted and slightly cooled
1 tablespoon granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 to 2 tablespoons butter, for greasing the pan
For the Chocolate Filling:
1 cup chocolate-hazelnut spread
Optional Toppings:
Powdered sugar
Sliced strawberries
Sliced bananas
Chopped toasted hazelnuts
Whipped cream
Melted chocolate, for drizzling
Instructions
1. Crack the eggs into a large mixing bowl and whisk until the yolks and whites are fully combined.
2. Add the milk, melted butter, granulated sugar, vanilla extract, and salt. Whisk until smooth.
3. Gradually add the flour while whisking continuously to prevent large lumps from forming.
4. Continue whisking until the batter is thin and mostly smooth. For an extra-smooth batter, blend it for 20 to 30 seconds.
5. If the batter appears too thick to pour easily, whisk in 1 to 2 tablespoons of additional milk.
6. Cover the bowl and let the batter rest at room temperature for 30 minutes.
7. Place an 8- or 10-inch nonstick skillet over medium heat. Allow it to heat for about 2 minutes.
8. Lightly grease the skillet with butter.
9. Stir the batter, then pour approximately 1/4 cup into the center of the hot skillet.
10. Immediately lift and tilt the skillet in a circular motion so the batter spreads into a thin, even layer.
11. Cook the crepe for 45 to 60 seconds, until the surface no longer looks wet and the edges begin to lift.
12. Slide a thin spatula underneath the crepe and carefully flip it.
13. Cook the second side for 20 to 30 seconds, or until lightly golden.
14. Transfer the cooked crepe to a plate and cover it loosely with a clean kitchen towel.
15. Repeat with the remaining batter, lightly greasing the skillet whenever it begins to look dry.
16. Stir the batter occasionally while cooking because some flour may settle at the bottom.
17. Spread 1 to 2 tablespoons of chocolate-hazelnut spread over each warm crepe.
18. Roll each crepe into a cylinder or fold it twice to form a triangle.
19. Serve warm with powdered sugar, fresh fruit, whipped cream, chopped hazelnuts, or melted chocolate.
Notes
Letting the batter rest gives the flour time to absorb the liquid and helps produce soft crepes that are less likely to tear.
The batter should be much thinner than pancake batter and should spread easily when the skillet is tilted.
The first crepe may not be perfect. Use it to check the temperature of the skillet and adjust the heat if necessary.
Do not use too much batter. A thin layer creates soft, flexible crepes instead of thick pancakes.
Chocolate-hazelnut spread is the easiest filling, but melted semisweet, dark, or milk chocolate may also be used.
If using melted chocolate, stir in 1 tablespoon of heavy cream or milk if it is too thick to spread.
Store unfilled crepes in an airtight container in the refrigerator for up to 3 days.
Place parchment paper between the crepes if needed to prevent sticking.
Reheat each crepe in a dry skillet for about 20 seconds per side before filling.
Freeze unfilled crepes with parchment paper between each layer for up to 2 months. Thaw overnight in the refrigerator.