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Warm Chocolate-Hazelnut Crepes

Warm Chocolate-Hazelnut Crepes
Total Time:
10 minutes


12 large strawberries, thinly sliced
4 Melissa's Crepes
1 1/4 cups chocolate-hazelnut spread
2 tablespoons unsalted butter
1/4 teaspoon McCormick Ground Cinnamon
1 cup vanilla ice cream

Utensils and Cookware
Chef's knife
Cutting board
Variety of measuring spoons
Large nonstick sauté pan
Ice cream scoop


  1. Remove stems from strawberries and slice. Place 4 crepes on a clean, dry work surface. Lightly spread about 3 tablespoons chocolate-hazelnut spread over each crepe; fold in half, then spread about 2 tablespoons more chocolate-hazelnut spread over each. Layer even amounts strawberries over chocolate-hazelnut spread and fold crepes into quarters.
  2. Melt butter in a large, nonstick sauté pan over medium. Sprinkle cinnamon over melted butter, then gently lay crepes into pan; cook 30 seconds on each side. Serve crepes topped with ice cream.

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Nutritional Information

CALORIES (per 1/2 recipe) 1470kcal; FAT 86.00g; SAT FAT 36.00g; TRANS FAT 0.00g; CHOL 90mg; SODIUM 330mg; CARB 158g; FIBER 9.00g; SUGARS 138g; PROTEIN 17g; CALC 30%; VIT A 0%; VIT C 0%; IRON 20%

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