Tomato Tomatoe

Crepes with Hazelnut and Coco Spread

Believe it or not but this year was the first time I made French crepes. I was always under the impression that they were difficult to make and required great skill. After studying a few Jacques Pépin videos, I felt confident enough and well equipped to give them a try. I’m so glad I did because these crepes were the easiest thing to make and literally took minutes. They’re perfect for a cozy weekend breakfast. I’m a chocolate lover so I needed to fill mine with Bonne Maman’s Hazelnut and Coco spread. They were so decadent and delicious, I couldn’t stop eating them. I topped mine with sliced banana, raspberries, hazelnut and coco spread and crushed hazelnuts. I hope you give them a try and enjoy them as much as I did!

 

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Crepes with Hazelnut and Coco Spread

Ingredients

• 2/3 cup flour
• 1 cup milk
• 2 eggs
• Pinch of salt
• 1 tsp sugar
• 4 tbsp water if needed (to loosen the batter)
• 2 tbsp melted butter
  

Directions

1. In a large bowl combine flour, half of the milk, eggs, salt and sugar. Whisk together until smooth. Add the remaining milk and whisk. Add the butter and whisk.
2. Heat a  7inch non stick pan to medium high heat. Pour 3-4 tbsp of batter into the corner of the pan then tilt the pan to distribute the batter. If there are holes add a tiny bit of batter. Cook for 1 minute to 1 1/2 minutes on  the first side. Then cook 30 seconds on the other side. Set aside on a plate.
3. Spread Bonne Maman Hazelnut and Coco spread on the crepes. Add banana and fold. Drizzle with more hazelnut and coco spread.