Do you ever have random thoughts just pop into your mind? Recently, I thought about the first time I had a sweet crepe filled with chocolate hazelnut and torched sugar. I was a teen living in Miami, and if I’m not mistaken, it was at an Argentinean restaurant. This crepe was the best thing I’d ever had. Honestly, I’d never had anything like it. It was fancy! I remember devouring and immediately asked the waiter what it was. He proceeded to describe it and I thought, “I’ll make this one day.” Needless to say that was years ago. I tried to make them, but always seemed to fail at making perfect, untorn crepes. A bit intimidated, I didn’t try again…until now. This time I still broke a few, but I used them anyway. Even with a few torn crepes and all, these were delicious. The best part is that you can make them ahead and store in the fridge for a few days. Use them to make breakfast wraps or fill with other sweet fillings for an elevated at-home dessert!
The batter was simple to make and delicious. Though I won’t be applying for a job at a Creperie any time soon, I will be making this nostalgic dessert again. If at first you don’t succeed, try and try again, right? Trust me when I say you will impress your guests with this dessert. Let’s eat.
Here is the recipe:
Prep Time: 15 minutes
Cook Time 10 minutes
Servings: 6 to 8- 8” inch crepes
- 2 large eggs
- 1 cup of all purpose flour
- 1 ¼ cup of whole milk
- 1 ½ Tbsp of vegetable oil, plus more
- 1 tsp of salt
- Chocolate hazelnut spread (I used Nutella brand)
- Fresh raspberries
- Fresh mint
- Sea Salt caramel, store bought (I used Ghirardelli brand)
Note: You will need a kitchen torch for this recipe.
- Combine the eggs, flour, whole milk, vegetable oil, and salt into your blender.
- Blend on high speed for about 20 seconds or until all the ingredients are combined and smooth.
- Place a cast iron skillet on the stovetop over medium heat and grease it with 2 Tbsp of vegetable oil. Use a paper towel to spread it and evenly coat the bottom of the pan.
- Now lower the heat to medium low and add 4 Tbsp of the crepe batter.
- Quickly grab the cast iron skillet by the handle and tilt the pan in a circular motion so the batter runs and coats the bottom in a thin even layer.
- Set the pan back on the heat and let the batter cook for a 15-20 seconds. The batter should have a matte finish.
- Here’s the tricky part– I found that using two small nylon tongs and lifting the crepe from the rear of the pan to flip it was the best result. Lift the crepe gently and turn it over, flipping forward towards you. It will take 10 seconds to finish cooking.
- Place each crepe on a parchment paper lined baking pan and move on to the next one. Follow these steps for the rest of the batter. If the crepes unintentionally tear a bit, don’t throw them out. You can still use them.
- Once they are cooled, fill the center of the crepe with the chocolate hazelnut filling and fold them over–like a burrito–but do not tuck in the ends.
- Place them on a plate or platter and sprinkle fine sugar over them. Carefully use your kitchen torch to brown the sugar. It should bubble and caramelize.
- Drizzle with additional chocolate hazelnut spread and sea salt caramel. Add mint and fresh raspberries for garnish. Enjoy!