🥞 Chocolate Spread Crêpe Batter

12 crêpes · prep 10 min + 1 h de repos · cook 20 min

Ingredients

• 250 g flour
• 3 eggs
• 500 ml milk
• 100 g chocolate hazelnut spread
• 1 tbsp sugar
• 1 pinch salt
• 30 g melted butter

Method

1. Mix the flour, sugar and salt in a bowl and make a well in the centre.
2. Crack the eggs into the middle and whisk outwards from the centre.
3. Pour in the milk little by little to avoid lumps.
4. Warm the chocolate spread for a few seconds to loosen it, then whisk it into the batter along with the melted butter: the batter turns brown and fragrant.
5. Rest 1 h, then cook each crêpe 1 to 2 min per side in a hot, lightly buttered pan.

Adapted from CuisineAZ (YouTube)

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