- Serves8
- Cook time20 minute
- Prep time20 minute, + chilling and 30 mins resting time
For a divine dessert – or indulgent brunch – it's hard to say no these mouthwatering choccy crepes. And who can resist that Nutella sauce?
Ingredients
- 1 cup (250ml) milk
- 2 free-range eggs, lightly whisked
- 2 tbs brown sugar
- 3/4 cup (110g) plain flour
- 1/4 cup (25g) cocoa powder
- 50g butter, melted
- Chopped toasted hazelnuts, to serve
- Strawberries, halved, to serve
- Blackberries, to serve
White chocolate cream
- 100g white chocolate
- 300ml cream
Nutella chocolate sauce
- 1/2 cup (125ml) cream
- 1 tbs brown sugar
- 50g dark chocolate, chopped
- 1/4 cup (70g) Nutella
- 1 tbs Frangelico Hazelnut Liqueur*
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Whisk the milk, egg and sugar in a large jug. Combine the flour and cocoa powder in a medium bowl. Add the milk mixture, in batches, whisking between each addition, until a smooth batter forms. Set aside for 30 mins to rest.
Step 2
Meanwhile, to make the white chocolate cream, place the chocolate and 1/3 cup (80ml) cream in a medium heatproof bowl. Place over a saucepan of simmering water (don’t let the bowl touch the water). Cook for 2-3 mins or until chocolate melts and mixture is smooth. Place in the fridge to chill.
Step 3
To make the Nutella chocolate sauce, combine the cream, sugar, chocolate, Nutella and Frangelico in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth.
Step 4
Heat a large non-stick frying pan over medium-high heat. Brush with some of the melted butter. Pour 1/4 cup batter into the pan and quickly swirl to coat the base of the pan. Cook for 1-2 mins or until the edges of the crepe begin to curl and the surface is dry. Turn and cook for 1 min or until cooked through. Transfer to a plate. Repeat with remaining butter and batter.
Step 5
Use an electric mixer to whisk the white chocolate mixture and remaining cream in a clean bowl until soft peaks form. Transfer to a small serving bowl. 6. Place crepes and white chocolate cream on a serving platter. Drizzle with the Nutella sauce. Serve with hazelnuts and combined berries.
Recipe tip
COOK. STORE. SAVE
Swap me… To make these alcohol free, swap the Frangelico for 1 tbs hazelnut syrup.
Clever storage: Store leftover honey cream and candied hazelnut in separate airtight containers in the fridge for up to 5 days. Use to fill meringue nests for a quick dessert.
Chocolate crepes with Nutella sauce
- Serves8
- Cook time20 minute
- Prep time20 minute, + chilling and 30 mins resting time
Ingredients
- 1 cup (250ml) milk
- 2 free-range eggs, lightly whisked
- 2 tbs brown sugar
- 3/4 cup (110g) plain flour
- 1/4 cup (25g) cocoa powder
- 50g butter, melted
- Chopped toasted hazelnuts, to serve
- Strawberries, halved, to serve
- Blackberries, to serve
White chocolate cream
- 100g white chocolate
- 300ml cream
Nutella chocolate sauce
- 1/2 cup (125ml) cream
- 1 tbs brown sugar
- 50g dark chocolate, chopped
- 1/4 cup (70g) Nutella
- 1 tbs Frangelico Hazelnut Liqueur*
Method
Step 1
Whisk the milk, egg and sugar in a large jug. Combine the flour and cocoa powder in a medium bowl. Add the milk mixture, in batches, whisking between each addition, until a smooth batter forms. Set aside for 30 mins to rest.
Step 2
Meanwhile, to make the white chocolate cream, place the chocolate and 1/3 cup (80ml) cream in a medium heatproof bowl. Place over a saucepan of simmering water (don’t let the bowl touch the water). Cook for 2-3 mins or until chocolate melts and mixture is smooth. Place in the fridge to chill.
Step 3
To make the Nutella chocolate sauce, combine the cream, sugar, chocolate, Nutella and Frangelico in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and mixture is smooth.
Step 4
Heat a large non-stick frying pan over medium-high heat. Brush with some of the melted butter. Pour 1/4 cup batter into the pan and quickly swirl to coat the base of the pan. Cook for 1-2 mins or until the edges of the crepe begin to curl and the surface is dry. Turn and cook for 1 min or until cooked through. Transfer to a plate. Repeat with remaining butter and batter.
Step 5
Use an electric mixer to whisk the white chocolate mixture and remaining cream in a clean bowl until soft peaks form. Transfer to a small serving bowl. 6. Place crepes and white chocolate cream on a serving platter. Drizzle with the Nutella sauce. Serve with hazelnuts and combined berries.