Recipe courtesy of Giada De Laurentiis
Episode: L.A. Food Trucks
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
9 to 10 crepes
Level:
Intermediate
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
9 to 10 crepes
Level:
Intermediate

Ingredients

Crepes:
Filling:

Directions

Watch how to make this recipe.

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.

More from:

Quick-Fix Meals

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Crepes

Recipe courtesy of Alton Brown

Chocolate Covered Strawberries

Recipe courtesy of Food Network Kitchen

Mushroom Crepes

Recipe courtesy of Marcela Valladolid

Chocolate-Covered Strawberry Cheesecake

Recipe courtesy of Food Network Kitchen

Chicken and Asparagus Crepes

Recipe courtesy of Food Network Kitchen

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Chicken Stir-Fry

Recipe courtesy of Tyler Florence

Shrimp Scampi

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword