- 1
- 10 mins
- 30 mins
Ingredients
- 4 large eggs
- 1 cup milk, at room temperature
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons sugar
- 1/8 teaspoon fine sea salt
- 3 tablespoons unsalted butter, cut into 12 cubes
- 1 cup strawberry jam
- 1 cup mascarpone, at room temperature
Preparation
Step 1
For the crepes:
1. Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl.
2. Blend or whisk by hand until the mixture forms a smooth batter.
3. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat.
4. Melt 1 cube of butter in the pan.
5. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan.
6. Cook until set, about 1 minute.
7. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over.
8. Cook for 1 minute.
9. Repeat with the remaining batter and butter.
For the filling:
10. Mix the jam and mascarpone in a small bowl until smooth.
11. Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border.
12. Fold the two opposite ends of each crepe inward and roll into a tube shape.
13. Repeat with the remaining ingredients.
14. Arrange the crepes on a platter.
15. Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm.
16. Spoon over the crepes and serve.