Quick Recipe Version (TL;DR)
Quick Ingredients
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 1 tablespoon (12 g)
- Fine salt: 1/4 teaspoon
- Eggs: 2 large
- Whole milk: 1 1/4 cups (300 ml)
- Unsalted butter (melted, plus more for pan): 2 tablespoons (28 g)
- Vanilla extract: 1 teaspoon
- Semisweet chocolate (chopped): 6 oz (170 g)
- Heavy cream: 3/4 cup (180 ml)
- Instant espresso powder: 1 tablespoon
- Powdered sugar: 1 tablespoon (8 g)
- Hazelnuts: 3/4 cup (90 g), toasted and chopped
- Unsweetened cocoa powder: 1 to 2 tablespoons, for dusting
Do This
- 1) Toast hazelnuts at 350°F (175°C) for 8–10 minutes; cool and chop.
- 2) Whisk crepe batter; rest 30 minutes.
- 3) Make mocha ganache: heat cream + espresso, pour over chocolate; cool until thick.
- 4) Cook 6 crepes in a buttered nonstick skillet (about 45–60 seconds per side).
- 5) Whip thickened ganache with powdered sugar until fluffy.
- 6) Fill, fold into triangles, top with hazelnuts and cocoa; serve right away.
Why You’ll Love This Recipe
- Café-dessert vibe at home: mocha-chocolate cream, cocoa dusting, and toasted nuts feel instantly special.
- Beautiful textures: soft crepes + fluffy filling + crunchy hazelnuts in every bite.
- Make-ahead friendly: the batter and filling can be prepped earlier for easy entertaining.
- Approachable technique: simple crepe batter and a no-fuss mocha chocolate cream.
Grocery List
- Produce: Optional fresh raspberries or strawberries; optional mint
- Dairy: Whole milk, large eggs, unsalted butter, heavy cream
- Pantry: All-purpose flour, granulated sugar, powdered sugar, fine salt, vanilla extract, semisweet chocolate, instant espresso powder, hazelnuts, unsweetened cocoa powder
Full Ingredients
Crepes (6)
- All-purpose flour: 1 cup (120 g)
- Granulated sugar: 1 tablespoon (12 g)
- Fine salt: 1/4 teaspoon
- Eggs: 2 large
- Whole milk: 1 1/4 cups (300 ml)
- Unsalted butter, melted: 2 tablespoons (28 g), plus 1 to 2 teaspoons for the pan as needed
- Vanilla extract: 1 teaspoon
Coffee-Infused Chocolate Cream (Mocha Whipped Ganache)
- Semisweet chocolate (about 55–65% cacao), finely chopped: 6 oz (170 g)
- Heavy cream: 3/4 cup (180 ml)
- Instant espresso powder: 1 tablespoon
- Vanilla extract: 1/2 teaspoon
- Fine salt: 1 pinch
- Powdered sugar: 1 tablespoon (8 g)
Crunchy Topping
- Hazelnuts: 3/4 cup (90 g), toasted, cooled, and roughly chopped
- Unsweetened cocoa powder: 1 to 2 tablespoons, for dusting
- Optional: powdered sugar, for a light final dusting
- Optional: 1 oz (28 g) dark chocolate, shaved or finely chopped
Step-by-Step Instructions
Step 1: Toast the hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a rimmed baking sheet in a single layer.
Toast for 8 to 10 minutes, shaking the pan halfway through, until the nuts smell fragrant and the skins look slightly darker. Cool for 5 minutes, then roughly chop. (If you want, rub the warm nuts in a clean towel to remove some loose skins, but it’s not required.)
Step 2: Make the crepe batter (then rest it)
In a medium bowl, whisk together the flour, sugar, and salt. Add the eggs and whisk until a thick, smooth paste forms.
Slowly whisk in the milk until smooth, then whisk in the melted butter and vanilla. The batter should be thin, like heavy cream. If it seems lumpy, whisk vigorously for 30 seconds or strain through a fine-mesh sieve.
Cover and let the batter rest at room temperature for 30 minutes (or refrigerate up to 24 hours). Resting helps the flour fully hydrate so your crepes cook up tender instead of rubbery.
Step 3: Make the coffee-infused chocolate base
Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it’s just steaming and tiny bubbles appear around the edges (do not boil). Whisk in the espresso powder until fully dissolved.
Pour the hot coffee-cream over the chocolate. Let stand for 2 minutes, then whisk slowly from the center outward until smooth and glossy. Whisk in the vanilla and pinch of salt.
Step 4: Chill the ganache until thick
To make the ganache whip-able, it needs to cool until thick like pudding. Cover and chill in the refrigerator for 30 to 45 minutes, stirring once halfway through.
If you’re in a hurry, chill in the freezer for 10 to 12 minutes, stirring once. Do not let it fully harden. You want it thick but still soft enough to beat.
Step 5: Cook the crepes
Heat an 8- to 10-inch nonstick skillet over medium heat for 2 minutes. Lightly butter the pan (about 1/4 teaspoon), then pour in 1/4 cup (60 ml) batter while tilting the pan to coat the bottom in a thin, even layer.
Cook until the edges look set and lightly golden, about 45 to 60 seconds. Flip with a thin spatula and cook the second side for 20 to 30 seconds.
Slide onto a plate. Repeat with remaining batter, buttering the pan lightly as needed. You should get 6 crepes. Stack them as you go; they won’t stick much, but you can place parchment between them if desired.
Step 6: Whip the mocha chocolate cream
When the ganache is thick and cool, add the powdered sugar. Using a hand mixer or stand mixer, beat on medium speed for 45 to 90 seconds, just until it turns lighter in color and holds soft peaks.
Important: Stop as soon as it looks fluffy and spreadable. If you overwhip, it can turn grainy. If it does, warm the bowl slightly over a pan of warm water and stir until smooth again.
Step 7: Fill, fold, and add the hazelnut crunch
Lay a crepe flat. Spread about 2 1/2 tablespoons of the mocha chocolate cream over half the crepe, leaving a small border. Fold in half, then fold again into a triangle (or roll it up if you prefer).
Repeat with the remaining crepes. Place on plates and sprinkle generously with the chopped toasted hazelnuts. Dust lightly with cocoa powder (use a small sieve for a café-style finish). Add optional chocolate shavings or a second light dusting of powdered sugar if you like.
Serve right away while the crepes are tender and the filling is fluffy.
Pro Tips
- Get the pan temperature right: If the first crepe cooks too fast and gets lacy and brittle, lower the heat slightly. If it’s pale and takes longer than 90 seconds, increase the heat a bit.
- Thin batter = delicate crepes: If your batter seems thick, whisk in 1 to 2 tablespoons of milk (15 to 30 ml) to loosen it.
- Chop hazelnuts with intention: Aim for a mix of small pieces and a few bigger bits for the best crunch. Too fine and they disappear.
- Don’t overwhip the ganache: Beat only until fluffy. Overmixing can make it grainy because the cocoa solids and fat separate.
- Cocoa dusting tip: Dust right before serving so it stays bold and doesn’t melt into the cream.
Variations
- Nutella shortcut: Swap the mocha cream for 3/4 cup (225 g) Nutella mixed with 1/2 cup (120 ml) lightly whipped cream; keep the toasted hazelnuts on top.
- Extra coffee-forward: Add 1 more teaspoon espresso powder to the cream and serve with a tiny pinch of flaky salt on top.
- Fruity café style: Add a few sliced strawberries or raspberries inside each crepe to cut through the richness.
Storage & Make-Ahead
Crepe batter: Make up to 24 hours ahead; cover and refrigerate. Whisk briefly before cooking.
Cooked crepes: Cool completely, then wrap tightly and refrigerate for up to 2 days. Rewarm in a dry skillet over low heat for 10 to 15 seconds per side.
Mocha chocolate cream: Store covered in the refrigerator for up to 3 days. Let sit at room temperature for 15 minutes and stir until smooth before using. (If it’s too firm, beat briefly to loosen.)
Assembled crepes: Best the day they’re made. If needed, assemble up to 4 hours ahead and refrigerate; add hazelnuts and cocoa dusting right before serving to keep the crunch.
Nutrition (per serving)
Approximate, based on 3 servings (2 filled crepes per serving). Calories: 610; Protein: 12 g; Fat: 38 g; Saturated Fat: 20 g; Carbohydrates: 58 g; Fiber: 5 g; Sugars: 22 g; Sodium: 240 mg.
