Crepes A La Bacio Recipe
Fresh Parisian house-crafted crepes served with warm chocolate hazelnut spread and powdered sugar.
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Ingredients
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Crepes
Filling
Method
Crepe Preparation
- 1
Make the Batter
In a mixing bowl, combine the all-purpose flour, milk, eggs, melted butter, vanilla extract, and salt. Whisk together until smooth and well combined. Let the batter rest for about 30 minutes to an hour.
- 2
Cook the Crepes
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter. Pour about 1/4 cup of the crepe batter into the center of the pan, tilting the pan to spread the batter evenly into a thin layer. Cook for about 1-2 minutes or until the edges begin to lift and the bottom is lightly golden. Flip the crepe and cook for another minute. Transfer to a plate and repeat with the remaining batter.
Assembly
- 3
Fill and Serve
Once the crepes are cooked, spread a generous amount of chocolate hazelnut spread onto one half of each crepe. Fold the crepe in half and dust with powdered sugar before serving. Optionally, serve warm with fresh fruits or whipped cream.
