Crepe A La Bacio Recipe

Time1h 10m

Serves4

Fresh Parisian house-crafted street crepe served warm with chocolate hazelnut spread and vanilla bean gelato.

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Ingredients

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1
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and salt until well combined.
2
Combine Wet Ingredients
In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until smooth.
3
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and free of lumps.
4
Rest the Batter
Cover the batter with plastic wrap and let it rest in the refrigerator for at least 30 minutes.

5
Heat the Pan
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease with a little melted butter.
6
Cook the Crepes
Pour about 1/4 cup of the crepe batter into the center of the skillet. Immediately swirl the pan to spread the batter evenly into a thin layer.
7
Flip the Crepe
Cook for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for another 30 seconds to 1 minute on the other side.
8
Repeat
Transfer the cooked crepe to a plate and cover with a clean kitchen towel to keep warm. Repeat the process with the remaining batter, greasing the pan as necessary.

9
Spread the Filling
Take a warm crepe, spread a generous tablespoon of chocolate hazelnut spread over one half.
10
Add Gelato
Place a scoop of vanilla bean gelato on top of the hazelnut spread and fold the crepe over to enclose the filling.
11
Serve
Serve the crepe warm on a plate, optionally dusting with powdered sugar or drizzling extra chocolate sauce over the top.