Always check the labels of the products you use.
Method
- 1
Whisk. Whisk the 118 ml milk, 1 egg, 1 tbsp sugar, 14 g melted butter, ½ tsp vanilla and a pinch of salt vigorously in a bowl.
- 2
Sift. Sift in the 42 g flour and 1 tbsp cocoa and whisk until smooth.
- 3
Rest. Rest the batter at room temperature for at least 15 min, or overnight in the fridge.
- 4
Cook. Heat a small frying pan over medium heat, melt a knob of butter and spread it round, then pour in about 3 tbsp batter and swirl quickly to coat the base.
- 5
Flip. Cook undisturbed until the edges look dry, 60-90 s, then flip with a thin spatula and cook for 30-60 s more until cooked through.
- 6
Fill. Spread a teaspoon of chocolate-hazelnut spread over one quarter of each crêpe and fold in half then into quarters, or roll it up tightly.
- 7
Serve. Top with whipped cream, berries or icing sugar if you like and serve at once.
Storage
Best eaten fresh and warm, straight from the pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.2 g protein per 100 kcal, about 13% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
6.4 g per serving
12.8 % of the 50 g daily maximum · 25.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium bowl
- whisk
- sieve
- 18 cm non-stick frying pan
- 60 ml measure
- thin spatula
- plate
- blender (if resting overnight)
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 247 kcal |
| Protein | 7.8 g |
| Carbohydrate | 27.1 g |
| of which sugars | 9.6 g |
| of which free sugars | 6.4 g |
| Fat | 12.2 g |
| of which saturates | 6.8 g |
| Fibre | 1.6 g |
| Salt | 0.64 g |
Protein per 100 kcal
3.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
