Spaghetti Crepes

A fun, delicate dessert that looks like spaghetti! Pipe thin crepe batter into strands, then top with chocolate-hazelnut sauce.

Ingredients

For the Crepe Batter:

• Milk: 250ml (1 cup + 1 tbsp)
• Melted butter: 25g (1½ tbsp)
• Powdered sugar: 40g (3 tbsp)
• Egg: 1 large
• Flour: 140g (1 cup + 2 tbsp, sifted)
• Baking powder: 10g (2 tsp)
• Vanillin: 5g (1 tsp vanilla extract works too)

For the Chocolate Sauce:

• Milk chocolate: 80g (½ cup chopped)
• Hazelnut cream: 1 tbsp (e.g., Nutella)
• Milk or cream: 2 tbsp (to thin the sauce)
• Toppings: Fresh fruit (strawberries, bananas, etc.)

Instructions

1. Make the batter:
   • Whisk melted butter and powdered sugar. Add egg, then milk.
   • Sift in flour, baking powder, and vanillin. Mix until smooth (no lumps).
   • Transfer to a squeeze bottle or piping bag with a small round tip.
2. Cook the “spaghetti”:
   • Heat a non-stick pan (no oil needed) on medium-low.
   • Pipe thin, long strands of batter directly onto the pan (like spaghetti).
   • Cook for 1-2 minutes until edges lift, then flip carefully with a spatula. Repeat.
3. Make the sauce:
   • Melt chocolate + hazelnut cream over a double boiler (bain-marie).
   • Stir in milk until smooth.
4. Serve:
   • Twirl the crepe “spaghetti” onto plates.
   • Drizzle with warm sauce and add fruit.

💡 Tips for Success

• Batter consistency: Should be slightly thicker than pancake batter (add 1-2 tbsp more flour if too runny).
• Piping: Use a plastic bottle with a small hole or a piping tip for even strands.
• Keep it delicate: Low heat prevents burning—crepes cook fast!
• No squeeze bottle? Pour thin lines with a spoon (less neat but works).