A triple threat dessert to satisfy every pancake and chocolate craving!
MAKE AHEAD: you can make both the crepes and the chocolate sauce a day ahead. Spread Nutella over warm crepes, roll them and store in an airtight container (or a small dish covered with plastic wrap).
The same goes for the chocolate sauce. When you are ready to serve, rewarm the chocolate sauce in a microwave (you want it very warm), stir it with a spoon and pour over the crepes (if these are very cold too, 15 seconds in the microwave should bring them to room temperature).
I have two pans for making my crepes, both have previously belonged to my mom. The first is actually a very old skillet with a diameter of about 21.5 cm (8.5 inches). The second is a classic non-stick (teflon) pan with a diameter of almost 23 cm (9 inches). Both of these make great crepes.
You can make your batter with a regular stand mixer, a hand mixer or just with a bowl and a whisk. Lately, I’ve been doing the latter. I feel it takes the same amount of time and I have better control over the batter.
I always heat some oil in the pan, to make it very greasy and to have warm oil on the side for greasing the pan as I make the crepes. My mom always used this method and it has never failed me. The end result are perfect, non greasy crepes.
I never serve the “testing” first crepe. That’s the crepe that soaks up any leftover oil and makes the pan perfect for the following crepes. It is oily and usually thicker than the rest, but it makes a great mid-cooking snack.
For the sauce, you can use a chocolate with around 50% cocoa solids to avoid using two different ones.
I serve a set of 4 crepes in one 20 x 14 x 5-cm (7.8 x 5.5 x 2-inch) stoneware rectangular dish. The ones pictured are made by Mason & Cash.