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Hazelnut Chocolate Crepes


  • 1 cup all-purpose flour
  • pinch of salt
  • 1 tbsp. granulated sugar
  • 2 eggs, beaten
  • 2 tbsps. of melted butter, plus extra for cooking
  • 1 cup of skimmed milk
  • 3 tbsp. of cold water
  • Bonne Maman Hazelnut Chocolate Spread


Put the flour, salt and sugar in a large mixing bowl, make a well in the center and add the eggs. Start stirring with a whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of light cream.

Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.

Drop a small ladleful of crêpe batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat.

Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.

Serve warm with generous spoonfuls of Bonne Maman Hazelnut Chocolate Spread.

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