Ingredients:
3 eggs
500 ml milk
250 g all-purpose flour
100 g melted butter (plus extra for the pan)
1 packet vanilla sugar (optional, about 7–10g)
Filling:
Chocolate spread (like Nutella or melted chocolate of your choice)
Instructions:
1. Make the Batter:
In a large mixing bowl, whisk the eggs with the milk.
Gradually add in the flour, whisking to avoid lumps.
Stir in the melted butter and vanilla sugar (if using).
Let the batter rest for at least 15–30 minutes at room temperature (or up to 1 hour).
2. Cook the Crêpes:
Heat a nonstick skillet or crêpe pan over medium heat. Lightly butter the pan.
Pour a small ladleful of batter into the pan, swirling to evenly coat the bottom.
Cook for about 1–2 minutes per side, until lightly golden. Flip and cook the other side.
Transfer cooked crêpes to a plate and keep warm under a clean kitchen towel.
3. Fill with Chocolate:
While still warm, spread chocolate over one side of the crêpe.
Fold into halves or quarters, or roll them up.
4. Serve:
Optional toppings: powdered sugar, whipped cream, sliced bananas, or berries.
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