Mediterranean Chocolate Crepes

 

Ingredients

For the crepes

1 cup all-purpose flour

2 large eggs

1 ¼ cups milk (or almond milk)

2 tbsp olive oil (instead of butter for a Mediterranean touch)

1 tbsp honey (or sugar)

Zest of 1 orange or lemon

Pinch of salt

For the filling

½ cup chocolate-hazelnut spread (or chocolate-tahini spread for a Levantine twist)

1 tbsp honey (optional, for extra sweetness)

Chopped pistachios or almonds (optional, for crunch)

For garnish

Extra chocolate drizzle

Crushed pistachios

Orange zest

Instructions

Make the batter: In a bowl, whisk flour, eggs, milk, olive oil, honey, zest, and salt until smooth. Rest for 20 minutes.

Cook crepes: Heat a non-stick pan, brush lightly with olive oil. Pour a ladle of batter, swirl into a thin circle, and cook until golden on both sides. Repeat.

Fill & roll: Spread chocolate spread onto each crepe, sprinkle with pistachios if desired, then roll into logs.

Serve: Stack neatly, drizzle with melted chocolate, and garnish with crushed pistachios and orange zest.

 Serving Ideas

Pair with Greek yogurt & honey on the side.

Serve with fresh Mediterranean fruits like figs, oranges, or dates.

For a twist, replace chocolate spread with a honey–tahini drizzle.