Chocolate-Hazelnut Crêpe-Style Pancakes (Nutella-Filled)

Name: Chocolate-Hazelnut Crêpe-Style Pancakes (Nutella-Filled)
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 2 (about 8–10 small crêpes)
Cuisine: French-inspired
Ingredients: 2 large eggs; 240 ml milk; 120 g all-purpose flour (I’m assuming you have flour—let me know if not and I’ll adjust); 15 g unsweetened cocoa powder (optional but great); 15 g sugar (optional); 2 g fine salt; 15 g melted butter or neutral oil (plus more for the pan) (I’m assuming you have butter or oil—let me know if not and I’ll swap); 5 ml vanilla extract (optional); 60–120 g Nutella (use what you’ve got); 120–200 g Greek yogurt, to serve

These are thin, tender, crêpe-style pancakes with a light cocoa batter and a warm Nutella center—dessert-forward but still quick enough for a weeknight treat. Eggs and milk make the batter silky, while a brief rest helps it spread into lacy, delicate rounds. Serve them folded with a dollop of tangy Greek yogurt to balance the sweetness, and finish with a dusting of cocoa or powdered sugar if you’ve got it.

Total time: 40 minutes

Yield: Serves 2 (about 8–10 small crêpes)

Ingredients

2 large eggs
240 ml milk
120 g all-purpose flour (I’m assuming you have flour—let me know if not and I’ll adjust)
15 g unsweetened cocoa powder (optional but great)
15 g sugar (optional)
2 g fine salt
15 g melted butter or neutral oil (plus more for the pan) (I’m assuming you have butter or oil—let me know if not and I’ll swap)
5 ml vanilla extract (optional)
60–120 g Nutella (use what you’ve got)
120–200 g Greek yogurt, to serve

Instructions

In a bowl, whisk the eggs until uniform, then whisk in the milk.
Add the flour, cocoa powder (if using), sugar (if using), and salt. Whisk until smooth; a few tiny lumps are fine.
Whisk in the melted butter/oil and vanilla (if using). The batter should pour like heavy cream; if it seems thick, whisk in 15–30 ml more milk.
Rest the batter 10–20 minutes (or up to overnight in the fridge). This helps the crêpes turn tender instead of bready.
Heat a nonstick skillet (20–25 cm) over medium heat until a drop of water sizzles and skitters.
Lightly butter/oil the pan. Pour in about 60 ml batter and immediately swirl the pan to coat in a thin layer.
Cook 45–90 seconds, until the edges look dry and start to lift and the underside is lightly browned.
Flip and cook 20–40 seconds more—just until set and fragrant (don’t overcook or they’ll dry out). Transfer to a plate. Repeat, lightly greasing the pan as needed.
While crêpes are warm, spread 1–2 teaspoons Nutella over one half, fold into quarters (or roll), and stack.
Serve with Greek yogurt on the side or dolloped on top for a tangy contrast.

Notes

Substitutions: No cocoa? Skip it—the crêpes will be classic and the Nutella still brings chocolate flavor. If you want them extra fluffy (more pancake-like), whisk in 2 g baking powder, but they’ll lose the true crêpe texture. Storage: Stack cooled crêpes with parchment between, refrigerate 3 days or freeze 2 months. Rewarm briefly in a dry skillet. Serving upgrade: A pinch of espresso powder in the batter deepens the chocolate; sliced banana or berries pair perfectly.