You're subscribed!
Diplomas to Devour: Chocolate Hazelnut Crepe Recipe
Upgrade your graduation party’s dessert table with these festive crepes. Trust us — a diploma’s never looked quite so delectable.
Allie Holcomb King
Materials + Ingredients
Yield: 16-18 large crepes
- 2 cups white whole-wheat flour
- 1/2 teaspoon salt
- 2 cups whole milk
- 1-1/2 cups warm water
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- 6 eggs
- 2 tablespoons unsalted butter, melted
- (2) 13-ounce jars chocolate hazelnut spread
- whipped cream for garnishing
- parchment paper
- baker’s twine
- thin-cooking spatula
- spreader spatula
- 12-inch crepe maker or non-stick crepe pan
- wood crepe spreader
The crepe maker and spreader aren’t essential but are helpful, especially if you’re new at making crepes. You can use a standard, 12-inch frying pan and a cooking spatula, but it takes more patience, practice and skill. Be sure to add plenty of butter before adding batter if using a standard frying pan.
Instructions
Pour all ingredients in a large mixing bowl (preferably one with a spout). Mix on medium speed until completely blended. Let stand 20 minutes.
Turn on the crepe maker. Once it’s warm, pour about 1/3 cup prepared batter in the center of the cooktop (Image 1). Quickly use your crepe spreader to distribute the batter across the entire surface in a thin, even layer (Image 2). Cook for one to two minutes or until the crepe sets and its color begins to change. Use a thin spatula to gently flip the crepe like a pancake. Cook for about one more minute or until the bottom is golden brown. Remove crepe, and place on a piece of parchment paper to cool. Repeat this process until all crepe batter is gone. Be sure to layer parchment paper between each cooked crepe if stacking them.
Once crepes are cooled, prepare a surface to assemble them. Scoop two tablespoons of hazelnut spread in the center of each one (Image 3). Gently spread it evenly across the surface of the crepe, being careful not to tear it. Then, starting at one edge and using your fingers, roll the crepe up like a diploma (Image 4). Cut a piece of baker’s twine for each one, and tie it around the center to finish (Image 5). Serve with whipped cream.
Allie Holcomb King
Allie Holcomb King
Allie Holcomb King
Allie Holcomb King
Allie Holcomb King
Allie Holcomb King
