A skillet-size crepe, generously spread with chocolate-hazelnut spread, topped with fresh strawberry slices and finished with almond flakes — a quick dessert or sweet breakfast, served in triangles and gone in no time.
Ingredients
- Crepe batter — 1 batch (thin batter for crepes)
- Chocolate-hazelnut spread — 3–4 tbsp
- Fresh strawberries — 8–10, sliced
- Butter or neutral oil — for greasing the skillet
- Chocolate sauce — for serving
- Almond flakes — 1–2 tbsp
Step-by-step recipe
- Preheat a skillet over medium heat and lightly grease it with butter or oil.
- Pour in the crepe batter, quickly swirling it to coat the bottom in a thin layer. Cook until golden underneath and just set on top.
- Without removing it from the skillet, spread the chocolate-hazelnut spread over one half of the crepe. Arrange the strawberry slices in neat rows over the other half.
- Fold the crepe in half to cover the filling and gently press it with a spatula for 10–15 seconds.
- Transfer to a board or plate, cut into serving triangles. Drizzle with chocolate sauce and scatter over the almond flakes. Serve immediately.
Nutritional value (per serving)
| Calories | 420 kcal |
|---|---|
| Protein | 7 g |
| Fat | 22 g |
| Saturated fat | 8 g |
| Carbohydrates | 45 g |
| Fiber | 4 g |
| Sugars | 28 g |
| Sodium | 130 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- For easier spreading, warm the chocolate-hazelnut spread slightly in a water bath or in the microwave in 5–10 second bursts.
- For a richer finish, use butter to grease the skillet; for a lighter version, use refined neutral oil.
- Strawberries can be swapped for banana, raspberries, or pear; almond flakes can be replaced with hazelnuts or pistachios.
- The chocolate sauce is optional: the crepe is already sweet enough thanks to the spread and fruit.
- The finished crepe is best served right away, but if you need to wait, keep it in a warm oven at 160–175°F (70–80°C) for no more than 10 minutes.
FAQ
Can I make the components ahead of time?
Yes. Cook the crepes in advance and keep them covered with plastic wrap in the refrigerator for up to 24 hours. Before serving, quickly warm the crepe in a dry skillet, add the spread and strawberries, fold, and serve.
What can I use instead of chocolate-hazelnut spread?
Peanut butter with a little honey or maple syrup, a soft chocolate ganache, or thick Greek yogurt mixed with cocoa and powdered sugar all work well.
How do I get thinner, more golden edges?
Make sure the skillet is well heated, use only a little oil, and pour in a batter that spreads easily. As soon as the batter hits the pan, quickly swirl the skillet so the layer stays as thin as possible.