• Level: Easy
  • Total: 50 min
  • Active: 45 min
  • Yield: 4 servings (2 crepes each)
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1 cup all-purpose flour

Small pinch salt

2 large eggs 

1 1/2 cups whole milk 

3 tablespoons butter, melted, plus more as needed for the pan 


Chocolate-hazelnut spread

Shredded cheddar 

Sliced ham (prosciutto cotto) 


  1. Combine the flour, salt, eggs, milk and melted butter in a blender and blend until smooth. Pour into a measuring cup and allow the batter to rest at room temperature for 15 minutes.
  2. Heat a 12-inch nonstick skillet over medium heat. Brush with melted butter. When hot, ladle about 1/3 cup batter into the pan and cook until golden, about 2 minutes. Flip and cook on the reverse side for another 1 to 2 minutes. Remove the crepe from the pan and repeat with the remaining batter.
  3. Fill each crepe with either chocolate-hazelnut spread or cheddar and ham.