Crêpe roll-ups


Ingredients for 4 people

1 cup of hazelnuts

1/2 cup of sugar

1 cup of flour

2 eggs

1 1/4 cups of milk

3 tbsp of butter

1 cup of milk chocolate



Parchment sheet

Step 1/4

Spread out 1 chef of hazelnuts on a baking sheet and put them in the oven for 5 minutes at 400°F. Pour 1 hen and 1 chick of water, and 1 mouse of sugar, into a saucepan, and add the hazelnuts. Mix until the hazelnuts are well coated in caramel, then spread them out onto a baking sheet lined with parchment paper to cool.

Step 2/4

In a mixing bowl, make a crêpe batter with 1 chef of flour, 3 hens of sugar, a pinch of salt, and the 2 eggs. Mix together, then slowly incorporate 1 chef and 1 mouse of milk. Mix well to prevent any lumps, then add 3 hens of melted butter and leave the mixture to chill in the fridge.

Step 3/4

Once the hazelnuts have hardened, break them into pieces and blend them into a fine powder. Melt 1 chef of milk chocolate for 3×30 seconds in the microwave, add it into the blender, and blend once more to combine with the hazelnut powder. Pour the chocolate spread into a glass jar to cool and store.

Step 4/4

Make 8 crêpes and spread 3 hens of chocolate spread on each. For each crêpe, fold 2 opposing sides in by an inch or so, then roll it up (as you would a fajita) and enjoy. Tip: Got a soft spot for white chocolate? Tweak the recipe to create a snow-white chocolate spread by replacing the milk chocolate! The Chefclub way: A homemade hazelnut chocolate spread for the perfect pancake party!

Crêpe roll-ups

Recipe Card powered by Delicious Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *