Crepes are so delicious, so easy to make and so customisable! Our latest creation, perfect for pancake day, are these delicious chocolate hazelnut stuffed crepes covered in a lemon cream cheese sauce, soo good! I think we all agreed that we could eat these everyday for breakfast... Anyway, without further ado, let's get on with this delicious recipe!
Happy Baking!
The Chai Home 😋
INGREDIENTS
Approx 12 crepes
For the crepes
235g of plain flour
3x eggs
2x cups of milk
1x tsp of sugar
2x tbsp of olive oil
1x capful of vanilla extract
pinch of salt
For the cream cheese
180g of cream cheese
2x heaped tbsp of sieved icing sugar
zest of 1x lemon (keep the rest of the lemon to squeeze over your crepes once served)
For the filling
hazelnut chocolate spread
METHOD
For the cream cheese
Start by making the lemon cream cheese.
Add all of the ingredients to a mixing bowl and mix together well until everything is fully combined. Pop it into the fridge to chill and set slightly while you prepare and make your crepes.
For the crepes
In a large mixing bowl add all of the ingredients and mix together well with an electric hand blender until everything is fully combined and lump free.
Heat a little bit of oil in a non stick pancake pan on a low heat for about ten seconds. Using 1/2 - 3/4 of a ladle, scoop out some of your mixture and transfer it to the pancake pan. Swirl the mixture so it evenly coats the pan.
Cook the crepes for about a minute on each side, transferring them to a plate when they're done, then repeat the process until you've used up all of your mixture.
Once your crepes are all cooked it's time to assemble them.
Spread as much or as little of the hazelnut chocolate spread over one side of the crepe and then fold them in half and then half again to create your classic triangle crepe. Dollop a generous serving of the lemon cream cheese over the top, drizzle with more hazelnut chocolate spread and finish with a squeeze of fresh lemon juice - serve and enjoy!
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