Sweet assortment of crepes with crunchy topping

Ingredients

• 125 g All‑purpose flour (Sift before use)
• 2 piece(s) Eggs (At room temperature)
• 250 ml Whole milk (At room temperature)
• 30 g Melted butter (Let cool slightly)
• 1 pinch Salt
• 100 g Chocolate‑hazelnut spread (e.g., Nutella) (Heat 5‑10 s in the microwave, do not let it burn)
• 30 g Crunchy wafers (Break into small pieces)
• 4 piece(s) Cigar‑shaped biscuits (Cut each biscuit in half)
• 1 tablespoon Powdered sugar (For sprinkling as a finishing touch)

Instructions

1. Prepare the crepe batter

   In the bowl, combine the sifted flour, salt, eggs, milk and melted butter until you obtain a smooth, homogeneous batter.

   Time: PT5M

2. Batter rest

   Cover the bowl with plastic wrap and let rest 10 minutes at room temperature.

   Time: PT10M

3. Heat the pan

   Heat the non‑stick pan over medium heat, about 180 °C, lightly greasing it with a little butter or oil.

   Time: PT2M

   Temperature: 180°C

4. Cooking the crepes

   Pour a small ladle of batter, swirl by tilting the pan, cook 1 minute until the edges lift, flip and cook another 30 seconds.

   Time: PT2M

   Temperature: 180°C

5. Repeat cooking

   Repeat the process to obtain two similarly sized crepes.

   Time: PT2M

   Temperature: 180°C

6. Warm the spread

   Place the spread in a small bowl and heat in the microwave 5‑10 seconds, just enough to make it fluid, without letting it burn.

   Time: PT30S

7. Fill the crepes

   Spread the warm spread evenly over each crepe.

   Time: PT1M

8. Add the crunch

   Arrange the wafer pieces or the half‑cigars on the coated surface.

   Time: PT1M

9. Sweet finishing

   Lightly dust with powdered sugar before serving.

   Time: PT30S

10. Serving

    Serve immediately, folded in half or rolled, according to your preference.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of All‑purpose flour: Whole wheat flour
• Instead of Eggs: Chicken egg
• Instead of Whole milk: Almond milk
• Instead of Melted butter: Vegetable oil
• Instead of Chocolate‑hazelnut spread (e.g., Nutella): Homemade chocolate spread
• Instead of Crunchy wafers: Shortbread cookies
• Instead of Cigar‑shaped biscuits: Digestive biscuits
• Instead of Powdered sugar: Granulated sugar

Equipment Needed

• Mixing bowl
• Whisk
• Non‑stick pan
• Spatula
• Microwave (optional)
• Cutting board (optional)
• Knife (optional)
• Serving plate

Critical Steps — Do Not Skip

• Do not overheat the spread in the microwave, otherwise it burns.
• Cook the crepe at the right temperature (≈180 °C) to prevent it from sticking or drying out.

Chef Tips from the Video

• Add a hint of vanilla or orange zest to the crepe batter for extra flavor.
• For a decadent touch, replace the wafers with pieces of salted butter caramel.

Troubleshooting

Storage

Refrigerator: Store cooked crepes in an airtight container for 1‑2 days. Warm slightly before serving.

Freezer: Not recommended, the crepe texture becomes rubbery.

Room temperature: Consume within 2 hours of preparation.

Make-Ahead Tips

• Prepare the crepe batter the day before and keep it refrigerated.
• The wafers can be pre‑crisped and stored in an airtight bag.