Traditional crepes with whipped cream and chocolate spread

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

1. Prepare the ingredients

   Weigh the flour, sugar, melted butter and milk. Bring the eggs to room temperature.

   Time: PT5M

2. Mix the dry ingredients

   Sift the flour into the bowl, add the sugar and mix lightly.

   Time: PT2M

3. 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

4. Incorporate the dry ingredients into the eggs

   Pour the flour mixture over the eggs while whisking continuously to avoid lumps.

   Time: PT3M

5. Add the milk gradually

   Stream the milk in while continuing to whisk until a smooth, fluid batter is obtained.

   Time: PT3M

6. 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

7. 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

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

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.