Cinnamon Crepes with Chocolate-Hazelnut Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Light, sweet crepes filled with a rich chocolate-hazelnut mixture and spiced with Mexican cinnamon. A fusion of French and Mexican flavors. This French-inspired recipe (gluten-free), ready in about 30 minutes, layers flour, eggs, milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup flour
• 2 eggs
• 1 cup milk
• 1/2 cup chocolate
• 1/4 cup hazelnuts
• 1 tsp cinnamon

Instructions

1. Step 1: In a large mixing bowl, whisk together 1 cup flour, 2 eggs, and 1 cup milk until the batter is smooth and free of lumps. Let the batter rest for 15 minutes at room temperature to allow the flour to absorb the liquid, which prevents the crepes from becoming tough. Tip: If the batter is too thick, add 1-2 tbsp milk to reach a pourable consistency.
2. Step 2: Heat a non-stick skillet or crepe pan over medium heat, then add 1 tbsp unsalted butter. Once the butter melts and coats the pan evenly, pour about 1/4 cup of the batter into the center. Tilt the pan to spread the batter into a thin, even circle (about 6 inches in diameter). Cook for 1-2 minutes, or until the edges turn golden brown and the surface feels dry to the touch. Tip: Use a spatula to gently lift the crepe and check the underside for doneness before flipping.
3. Step 3: Flip the crepe with a spatula and cook for another 30 seconds to 1 minute, or until the other side is lightly golden. Transfer to a plate and repeat with the remaining batter, adding more butter to the pan as needed. Tip: Keep cooked crepes warm by stacking them on a plate covered with a clean kitchen towel.
4. Step 4: In a heatproof bowl, melt 1/2 cup chocolate over low heat, stirring frequently with a rubber spatula until smooth and glossy. Remove from heat and let cool slightly. In a food processor, pulse 1/4 cup hazelnuts until finely ground (about 10 pulses). Add the melted chocolate and 1 tsp cinnamon, then process until well combined and the mixture is thick and spreadable. Tip: For a nutty flavor boost, toast the hazelnuts in a dry skillet for 2-3 minutes before grinding.
5. Step 5: Place a warm crepe on a flat surface and spread 2-3 tbsp of the chocolate-hazelnut filling evenly over the center, leaving a 1-inch border around the edges. Fold the sides of the crepe toward the center, then roll it tightly from the bottom to the top to form a log. Repeat with the remaining crepes and filling. Tip: For a richer texture, add 1/4 cup heavy cream to the chocolate mixture before combining with the nuts.