Chocolate Crepes with Strawberries & Hazelnuts

Crepes are as fool-proof as four ingredients thrown into a blender. And whether it’s a special occasion or just a sweet treat, nothing says brunch like lacy pancakes with gooey chocolate and fresh berries. 

What You Get

Butter 

Milk 

Eggs 

All-purpose flour 

Strawberries 

Chocolate-hazelnut spread 

Toasted, chopped hazelnuts 

What You’ll Need

Salt

Makes 4 servings

30 minutes active 

30 minutes total 

Step 1 

Melt 3 tablespoons butter. In a blender, combine the butter with 1¼ cups milk, 4 eggs, 1 cup flour, and a pinch of salt. Blend until smooth, 30 seconds. 

Step 2 

Hull and slice the strawberries. Preheat the oven to 200°F, and slide a plate in the oven to warm. 

Step 3 

In a nonstick frying pan (9 to 10 inches) over medium heat, lightly grease with butter. Ladle ¼ cup of the batter into the pan and swirl to coat the bottom. Cook until golden on the first side, 2 to 3 minutes. Loosen the edge and flip the crepe, to cook the second side, 30 seconds. Transfer the crepe to the plate and keep warm in the low oven. Repeat with the remaining batter, adding more butter to the pan as necessary. 

Step 4 

Transfer the crepes to plates, spread with the chocolate-hazelnut spread, and fold them into triangles. Top with the strawberries and hazelnuts and serve warm. 

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