Raspberry Crepes with Nocciolata

Jump To Recipe // August 25, 2014 (updated April 23, 2018)

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I woke up this morning with a feeling like I had forgotten something. But I couldn’t quite pin point what it was. Upon driving into the parking garage at work and seeing how unusually empty it was, I had the thought that it must be labor day and I just missed the memo. There for a very brief moment I thought I could go back home, get in bed with a cup of wild sweet orange tea, and watch the Office on Netflix.

I don’t know where the heck everyone was but it’s not cool of them to trick me like that. I really wanted it to be Labor Day (aka, I really wouldn’t mind a Monday off). Alas.

As per usual, however, there are memories of breakfast past to cheer me up.

In other unrelated news, the humidity in Nashville has been rather brutal lately. If it means that we can delay the inevitability of fall, I’m okay with it.

And now that we’ve talked about current events and the weather, let’s move on to more delicious things, shall we?

A few weeks ago I shared a rather delicious recipe for Nutella Banana Popsicles. Shortly there after I was contact by Nocciolata asking if I wanted to try their organic version of deliciousness that is chocolate hazelnut spread. Uhm yes please!

Up until a few weeks ago, I had honestly never heard of Nocciolata nor had I ever even thought about trying to find chocolate hazelnut spread in organic form. Nonetheless, I was excited to try this.

The result? Yum! For the sake of 100% honesty, it tastes really very similar to Nutella but with a slightly more profound taste of hazelnut (which is great because hazelnuts are kind of delicious). If you’re ever looking for an alternative chocolate hazelnut spread with ingredients you can trust, I highly recommend this!

Alright, on to the crepes.

I used a simple crepe recipe for these from my handy Joy of Cooking cookbook. These come together quickly and cook fast which is perfect for a Saturday morning breakfast where the real priority is leisure.

Throw your ingredients in a blender first thing in the morning and blend until they’re creamy smooth.

Once blended, you’ll want to cover the batter and let sit for about 30 minutes. The nice thing about crepes is that you can actually make the batter the night before, let it sit over night, and make your morning breakfast ALL that much simpler.

Over medium heat, grease your pan and let it warm up. Once heated up, take the pan off of the heat and pour in ~1/4 cup of the batter, or enough to cover the whole bottom of the pan with a thin layer. I found that it’s best to tilt and rotate the pan around a few times to make sure that the batter is evenly distributed. Return pan to the heated stove.

Let cook for 1-2 minutes until the crepe starts to really bubble and the sides are solid enough that you can easily slip a spatula under the crepe and flip it. Once flipped, cook for an additional 2 minutes. And, that’s pretty much it. Easy, huh?

I topped mine with the Nocciolata and raspberries before folding them into quarters. I found that spooning the Nocciolata onto the crepe and letting it sit for a minute to let it melt made spreading it across the crepe easier.

Truth be told, I’ve only made crepes a few times. But, I think that I’ll definitely be making them more often. I really want to try a savory breakfast crepe. MMMmmm.

I’d say this breakfast was a CREPE SUCCESS!! (sorry, I couldn’t resist throwing that in somewhere).