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Chocolate Hazelnut Crepes


  • 1 1/4 cup Silk Dark Chocolate Almondmilk
  • 1 egg
  • 1/3 cup chocolate hazelnut spread
  • 1 cup flour
  • 1/4 cup raw sugar or raw honey
  • Fruit topping (like raspberries)


  1. Whisk egg lightly. Add milk, chocolate hazelnut spread and sugar (or honey), whisking until combined thoroughly.
  2. Blend in flour, scraping the sides of bowl until well combined.
  3. Let sit for about five minutes to thicken a little. Consistency should resemble heavy cream.
  4. Heat an 8” skillet on medium-high and spray with cooking spray or grease lightly. Pour about 1/4-1/2 cup of batter into heated pan, sliding the pan around gently in a circle until batter spreads evenly.
  5. Cook until the bottom is heated through and the edges begin to harden while bubbles form on top, about 45-60 seconds.
  6. Using a spatula, slide gently to the side and flip.
  7. Cook another 30-45 seconds, flip once more to ensure crepe is cooked thorough, and slide onto a plate.
  8. Serve warm with fresh fruit.