| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 9 to 10 crepes |
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
- 3/4 cup chocolate-hazelnut spread, such as Nutella
Instructions
- For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl. Blend or whisk by hand until the mixture forms a smooth batter.
- Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook until set, about 1 minute. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter.
- For the filling: Mix the jam and mascarpone in a small bowl until smooth.
- Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border. Fold the two opposite ends of each crepe inward and roll into a tube shape. Repeat with the remaining ingredients. Arrange the crepes on a platter.
- Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.
Nutrition Facts
| Serving Size | 1 of 9.5 servings |
| Calories | 419 |
| Total Fat | 22 g |
| Saturated Fat | 15 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 7 g |
| Cholesterol | 117 mg |
| Sodium | 181 mg |
Reviews
Made these for Mother’s Day – huge hit, was told these were the best Crepes I have made.
This crepe recipe was different from other crepes I’ve made. I’m not sure why, but I got quite a few flour lumps in my batter and it took me probably 3 or 4 crepes before I got used to their texture and flipping them. They were just too delicate. Usually I’ve got it down by the time I get to the second crepe. Overall, they tasted great (as long as you like the taste of mascarpone). I put extra strawberries on top and it was delectable.
I’ve made this three times now for small gatherings and guests loved it every time!
I fully intend to make these again!
Amazing… I loved it and my kids enjoyed it.I used cream cheese since I didn’t have mascarpone. This was the first time I made crepes and it came out really well.will try them again for my friends. Thx Giada.
Just Okay. I’m usually able to make crepes just fine…but these…not so much. I doubled the batter and ruined the first five or six crepes. Although, I liked the way the crepes tasted. The filling was yummy too, however I have to admit I used cream cheese instead of mascarpone.
One word for these crepes- DECADENT! They were delicious and so different from the typical crepes you find at a crepe maker. Batter was easy to make. While it took a few times to master the flipping without breaking the crepes I did get the hang of it. Made no difference as my family ate them up, even the broken ones! Thanks again Giada!!
Oh, wow!! Made these for my daughters 13th birthday. Once I sort of got the crepe making down it was good. They are very delicate and rip very easily. They may not have been pretty but they were fabulous tasting!!!
Very good! I found that don’t care much for the thickness of the strawberry jam/mascarpone filling, and instead, I fill mine with whipped cream, chocolate-hazelnut spread, and slices of banana. It makes for a lighter viscosity that is more to my liking.
good..added a lil vanilla also…