Chocolate Hazelnut Crepe

For an alternative to the usual pancakes or eggs and bacon breakfast in bed, try out this delectable chocolate hazelnut crepe recipe that is sure to impress your significant other, even after Valentine’s Day is over.

  • By The Gold Lining Girl
  • May 6, 2014



    4 eggs

    1 1/2 cups milk

    2/3  cup water

    2 cups flour

    1/4 cup sugar

    1/4 cup hazelnut liqueur (i.e. Frangelico) or 3/4 tsp. hazelnut extract


    Nutella Cheesecake Filling

    1 cup ricotta

    1/2 cup Nutella


    Raspberry Topping

    1/2 cups seedless raspberry jam


    In a large bowl, combine all ingredients and whisk vigorously until smooth.

    In a large saucepan over medium heat, pour about 1/3-1/2 cup batter, covering the entire bottom of the pan in a thin layer.

    Cook for about 2-3 minutes, or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over and cook for about 30 seconds.

    Remove crepe from the pan to a plate or platter, and continue making crepes with remaining batter.

    Combine ricotta cheese and Nutella in a food processor or blender. Pulse until smooth.

    To assemble crepes, fold each crepe in half. Spoon about 2 tbsp. of Nutella mixture onto each crepe, and fold in half again. Crepes can also be rolled into tubes.

    If desired, dust with powdered sugar.

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