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Chocolate Hazelnut Crepe Roll is a delightful dessert that combines the elegance of thin crepes with the rich, nutty flavor of chocolate hazelnut spread. These rolled treats are not only visually appealing, but they also offer a wonderful balance of textures and flavors, making them perfect for special occasions or a sweet treat after dinner.
Why You’ll Love This Recipe
This recipe is a fantastic way to indulge in a chocolatey dessert without feeling overwhelmed. The crepes are light and delicate, while the filling is creamy and satisfying. Plus, the drizzle of chocolate sauce adds an extra layer of decadence.
- Easy to make at home
- Perfect for celebrations and gatherings
- Customizable with your favorite toppings
- Deliciously rich yet light
- Visually stunning for an impressive presentation
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1 ½ cups milk
- 2 tablespoons melted butter
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ½ cup chocolate hazelnut spread
- ¼ cup crushed hazelnuts
- ½ cup chocolate sauce (store-bought or homemade)
- Powdered sugar, for dusting (optional)
How to Make Chocolate Hazelnut Crepe Roll
- In a mixing bowl, whisk together the flour, eggs, milk, melted butter, granulated sugar, and vanilla extract until smooth. Let the batter rest for about 30 minutes.
- Heat a non-stick skillet over medium heat. Lightly grease with butter or cooking spray. Pour about ¼ cup of the batter into the skillet, swirling to cover the bottom evenly.
- Cook for 1-2 minutes until the edges begin to lift, then flip the crepe and cook for another 30 seconds. Remove from the skillet and set aside. Repeat with the remaining batter, stacking the crepes on a plate.
- Once the crepes are cool, spread about 2 tablespoons of chocolate hazelnut spread onto each crepe. Sprinkle with crushed hazelnuts.
- Carefully roll each crepe tightly from one end to the other. Place seam-side down on a serving platter.
- Drizzle chocolate sauce over the crepe rolls and dust with powdered sugar, if desired. Serve immediately.
Tips for the Best Results
- Make sure to let the batter rest for at least 30 minutes to improve the texture of the crepes.
- Adjust the thickness of your crepes by adding a little more milk if the batter is too thick.
- Use a non-stick skillet or crepe pan for easy flipping and to prevent sticking.
Easy Variations
- Swap chocolate hazelnut spread for almond butter or peanut butter for a different flavor.
- Add slices of fresh strawberries or bananas inside the crepe before rolling for extra fruitiness.
- Top with whipped cream or a scoop of ice cream for an indulgent treat.
What to Serve With It
- A scoop of vanilla ice cream or gelato
- Fresh berries or a fruit salad
- A cup of aromatic coffee or espresso
- Whipped cream or crème fraîche
Storage and Reheating
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Store any leftover crepe rolls in an airtight container in the refrigerator for up to 2 days. To reheat, place in a preheated oven at 350°F (175°C) for about 5 minutes or until warmed through. Drizzle with fresh chocolate sauce before serving.
Recipe Card
Chocolate Hazelnut Crepe Roll with Drizzled Sauce
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8 crepes
Ingredients:
1 cup all-purpose flour
2 large eggs
1 ½ cups milk
2 tablespoons melted butter
2 tablespoons granulated sugar
½ teaspoon vanilla extract
½ cup chocolate hazelnut spread
¼ cup crushed hazelnuts
½ cup chocolate sauce
Powdered sugar, for dusting (optional)
Instructions:
1. In a mixing bowl, whisk together the flour, eggs, milk, melted butter, granulated sugar, and vanilla extract until smooth. Let the batter rest for about 30 minutes.
2. Heat a non-stick skillet over medium heat. Lightly grease with butter or cooking spray. Pour about ¼ cup of the batter into the skillet, swirling to cover the bottom evenly.
3. Cook for 1-2 minutes until the edges begin to lift, then flip the crepe and cook for another 30 seconds. Remove from the skillet and set aside. Repeat with the remaining batter, stacking the crepes on a plate.
4. Once the crepes are cool, spread about 2 tablespoons of chocolate hazelnut spread onto each crepe. Sprinkle with crushed hazelnuts.
5. Carefully roll each crepe tightly from one end to the other. Place seam-side down on a serving platter.
6. Drizzle chocolate sauce over the crepe rolls and dust with powdered sugar, if desired. Serve immediately.
Notes:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 5 minutes.
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8 crepes
Ingredients:
1 cup all-purpose flour
2 large eggs
1 ½ cups milk
2 tablespoons melted butter
2 tablespoons granulated sugar
½ teaspoon vanilla extract
½ cup chocolate hazelnut spread
¼ cup crushed hazelnuts
½ cup chocolate sauce
Powdered sugar, for dusting (optional)
Instructions:
1. In a mixing bowl, whisk together the flour, eggs, milk, melted butter, granulated sugar, and vanilla extract until smooth. Let the batter rest for about 30 minutes.
2. Heat a non-stick skillet over medium heat. Lightly grease with butter or cooking spray. Pour about ¼ cup of the batter into the skillet, swirling to cover the bottom evenly.
3. Cook for 1-2 minutes until the edges begin to lift, then flip the crepe and cook for another 30 seconds. Remove from the skillet and set aside. Repeat with the remaining batter, stacking the crepes on a plate.
4. Once the crepes are cool, spread about 2 tablespoons of chocolate hazelnut spread onto each crepe. Sprinkle with crushed hazelnuts.
5. Carefully roll each crepe tightly from one end to the other. Place seam-side down on a serving platter.
6. Drizzle chocolate sauce over the crepe rolls and dust with powdered sugar, if desired. Serve immediately.
Notes:
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 5 minutes.
