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.
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