Crepes are as fool-proof as four ingredients thrown into a blender. And whether it’s a special occasion or just a sweet treat, nothing says brunch like lacy pancakes with gooey chocolate and fresh berries.
What You Get
Toasted, chopped hazelnuts
What You’ll Need
Makes 4 servings
30 minutes active
30 minutes total
Melt 3 tablespoons butter. In a blender, combine the butter with 1¼ cups milk, 4 eggs, 1 cup flour, and a pinch of salt. Blend until smooth, 30 seconds.
Hull and slice the strawberries. Preheat the oven to 200°F, and slide a plate in the oven to warm.
In a nonstick frying pan (9 to 10 inches) over medium heat, lightly grease with butter. Ladle ¼ cup of the batter into the pan and swirl to coat the bottom. Cook until golden on the first side, 2 to 3 minutes. Loosen the edge and flip the crepe, to cook the second side, 30 seconds. Transfer the crepe to the plate and keep warm in the low oven. Repeat with the remaining batter, adding more butter to the pan as necessary.
Transfer the crepes to plates, spread with the chocolate-hazelnut spread, and fold them into triangles. Top with the strawberries and hazelnuts and serve warm.