Traditional crepes with whipped cream and chocolate spread
Traditional crepes with whipped cream and chocolate spread is a easy French recipe that serves 4. 1000 calories per serving. Recipe by Norbert Tarayre on YouTube.
Prep: 15 min | Cook: 30 min | Total: 60 min
Cost: $6.80 total, $1.70 per serving
Ingredients
- 250 g Wheat flour (type 45 or 55) (Sift to avoid lumps)
- 4 pcs Eggs (At room temperature)
- 50 g Butter (Melt gently)
- 25 g Granulated sugar (For a slightly sweet batter)
- 0.5 L Whole milk (At room temperature)
- 200 ml Whipped cream (Prepare with powdered sugar and vanilla)
- 100 g Chocolate spread (Nutella type or equivalent)
Instructions
Prepare the ingredients
Weigh the flour, sugar, melted butter and milk. Bring the eggs to room temperature.
Time: PT5M
Mix the dry ingredients
Sift the flour into the bowl, add the sugar and mix lightly.
Time: PT2M
Beat the eggs and butter
In another bowl, beat the eggs with the melted butter using a whisk until a homogeneous mixture is obtained.
Time: PT2M
Incorporate the dry ingredients into the eggs
Pour the flour mixture over the eggs while whisking continuously to avoid lumps.
Time: PT3M
Add the milk gradually
Stream the milk in while continuing to whisk until a smooth, fluid batter is obtained.
Time: PT3M
Cook the crepes
Heat the pan over medium heat (about 180°C). Pour a small ladle of batter, tilt the pan to spread. Cook 1‑2 minutes until the edges lift, flip and cook another 30‑45 seconds.
Time: PT30M
Temperature: 180°C
Plating and serving
Stack the crepes on a plate, top with homemade whipped cream and add a spoonful of chocolate spread. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 1000
- Protein
- 20 g
- Carbohydrates
- 120 g
- Fat
- 45 g
- Fiber
- 5 g
Dietary info: Vegetarian, Contains gluten, Contains dairy products, high-fiber
Allergens: gluten, eggs, milk, tree nuts (spread)
Ingredient Substitutions
- Instead of Wheat flour (type 45 or 55): All-purpose flour
- Instead of Eggs: Organic chicken eggs
- Instead of Butter: Margarine
- Instead of Granulated sugar: Cane sugar
- Instead of Whole milk: Semi-skimmed milk, Almond milk
- Instead of Whipped cream: Plant-based whipped cream
- Instead of Chocolate spread: Homemade hazelnut spread
Equipment Needed
- Mixing bowl
- Hand whisk
- Kitchen scale
- Ladle or small ladle
- Non‑stick pan
- Silicone spatula
- Cooking plate
- Whipped cream container (optional)
Critical Steps — Do Not Skip
- Incorporate the dry ingredients into the eggs while whisking constantly to avoid lumps.
- Add the milk gradually while whisking to obtain a smooth batter.
- Cook over medium heat (≈180°C) for a golden crepe without burning.
Chef Tips from the Video
- Use whole milk for more flexibility and flavor.
- Add a pinch of salt to enhance flavor, even if not mentioned in the video.
Troubleshooting
Lumps in the batter
Pass the batter through a sieve or quickly blend with an immersion blender, then let rest 10 min.
Crepes stick to the pan
Ensure the pan is well‑heated and lightly greased with a paper towel soaked in melted butter.
Storage
Refrigerator: The batter can be kept 24 h in the refrigerator, covered with plastic wrap.
Freezer: Cooked crepes freeze for 1 month, separated with parchment paper.
Room temperature: Homemade whipped cream should be kept chilled, do not leave at room temperature for more than 2 h.
Make-Ahead Tips
- Prepare the batter the night before and let it rest in the refrigerator; it will be even more homogeneous.
- Whipped cream can be whisked 1 h ahead and kept chilled.
Last updated: August 20, 2026
