If you want to make Valentine's Day extra sweet, try these chocolate-hazelnut crepes. Hazelnut spread and rich cocoa crepes go together like peanut butter and jelly.
Ingredients: 1 cup all-purpose flour. 2 tablespoons cocoa powder. 2 tablespoons sugar. 1/4 teaspoon salt. 2 large eggs. 1 1/4 cups milk. 2 tablespoons unsalted butter, melted. 1/2 teaspoon vanilla extract. 1/4 cup chocolate-hazelnut spread. Fresh strawberries, for garnish. Powdered sugar, for dusting.
Instructions: Whisk the cocoa powder, sugar, salt, and flour together in a bowl. Put the eggs in a different bowl and beat them. Then add the milk, melted butter, and vanilla extract. Combine well. Mix the wet and dry ingredients together with a whisk until the batter is smooth enough to use for making crepes. Put a nonstick skillet over medium-high heat and use cooking spray or butter to lightly coat it. Add a small amount of the crepe batter to the pan and swirl it around to cover the bottom evenly. The crepe is done when the edges begin to lift and the center is firm. Turn the crepe over and cook the other side for an extra one to two minutes. Take the crepe out of the pan and do it again with the rest of the batter. Spread a little chocolate-hazelnut spread on each crepe. Then, fold them in half, and then again, to make a triangle. Put fresh strawberries on top and sprinkle powdered sugar over them. Enjoy your tasty chocolate-hazelnut crepes while they're still warm.
Jason Trevino