Easy Chocolate-Hazelnut Crepes

This quick and easy crepe recipes gets even better with the addition of chocolate-hazelnut spread. Just whip up the batter and start flipping these thin cakes for a simple but delicious breakfast.

1 cup All-purpose flour
2 teaspoons Sugar
1.5 cups Milk
3 Eggs
3 tablespoons Melted butter (plus 1 tbsp for the pan)
1 Jar of chocolate-hazelnut spread
Pinch of salt

Using a whisk or blender, combine the flour, sugar, salt, and eggs until a smooth batter forms. Whisk in or blend in the 3 tablespoons of melted butter. Let the batter rest for 30 minutes.

Heat a 6-inch nonstick pan over medium heat and brush with a little of the remaining butter. Ladle about ¼ cup of the batter into the pan and swirl the pan to coat with the batter. Let sit until the batter starts to bubble a bit in the center, and then flip the crepe when the bottom becomes slightly golden, about 3 minutes. Cook the other side for an additional minute and then move it to a plate. Repeat with the remaining crepes and set aside.

Fill each crepe with about 2 tablespoons of chocolate hazelnut spread. Form into a triangle by folding the crepe in half, and then in half again. Serve as is or dusted with powdered sugar.