Chocolate Hazelnut Spread With Crepes
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tbsps
Vegetable Oil2 tbsps
Powdered Sugar1 tbsp
Cocoa Powder1 tsp
Vanilla Extract2
Eggs1 tsp
Salt1 tsp
Granulated Sugar1 cup
All-Purpose FlourDirections:
1
In a food processor, grind the hazelnuts into a paste
2
Add the oil, sugar, cocoa powder, and vanilla and continue processing
3
Add the melted chocolate and blend well
4
Strain the mixture through a fine strainer to remove any large grains of nuts
5
The mixture will be thin and a little warm
6
Pour into a jar to let cool and thicken slightly
7
Keeps 1 month, covered, at room temperature
8
In a medium bowl, whisk together the eggs and milk
9
Whisk in the salt, granulated sugar, and flour
10
Set aside for 30 minutes, if you have got the time
11
In a nonstick 8 to 10-inch omelet pan, melt about 1/2 teaspoon butter over medium heat
12
When it foams, pour or ladle in about 1/8 cup (2 tablespoons) batter
13
Lift and swirl the pan so the batter coats the bottom
14
Replace the pan on the burner and cook just until set and the underside is lightly browned
15
Using a spatula or your fingers, flip the crepe, and cook until the other side is lightly browned
16
Transfer to a platter
17
Repeat until the batter is used up
18
One by one, spread each crepe with a thin layer of the chocolate hazelnut spread, then some banana slices, and roll up like a cigar or fold into quarters
19
Place 2 crepes on each of 4 serving plates
20
Sprinkle with confectioners' sugar and serve
21
Notes about the recipe: While in Italy we discovered Nutella, a chocolate hazelnut spread that comes in a jar like peanut butter
22
We can't get enough of it but also have trouble finding it
23
So I figured out how to make my own! This recipe makes more hazelnut spread than you need but it keeps and is great to spread on toast, inside croissants or on brioche
24
I've even caught family members just spreading it on a banana as they peel it down, one schmear per bite