Chocolate-Strawberry Crepes

Ingredients

• 0.8 cup chocolate-hazelnut spread such as nutella
• 4 large eggs 
• 0.5 cup flour all-purpose
• 1 cup mascarpone cheese at room temperature
• 1 cup milk at room temperature
• 0.1 teaspoon sea salt fine
• 1 cup strawberry jam 
• 2 tablespoons sugar 
• 3 tablespoons butter unsalted cut into 12 cubes
• 0.3 cup cocoa powder unsweetened

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• blender
• spatula

Directions

1. Watch how to make this recipe.
2. 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.
3. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat. Melt 1 cube of butter in the pan.
4. 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.
5. Mix the jam and mascarpone in a small bowl until smooth.
6. 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.
7. Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm. Spoon over the crepes and serve.