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Chocolate-Hazelnut Crepes with Bourbon Whipped Cream

Chocolate-Hazelnut Crepes with Bourbon Whipped Cream
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Chef notes

End your Valentine's Day meal on a sweet note with delicate crepes stuffed with chocolate-hazelnut spread, all topped with blood oranges and bourbon-scented whipped cream.


Bourbon whipped cream
  • 1 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon bourbon, or more
Rose petals and blood orange
  • 1/2 cup sugar
  • 1/2 cup water
  • Petals of one rose blossom, picked
  • 1/4 teaspoon rose blossom water (optional)
  • 1 pinch sea salt
  • 2 blood oranges
  • 6 leaves mint, torn
  • 2 cups whole milk
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 cup orange liqueur, preferably Grand Marnier
  • 1 pinch sea salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted, plus extra butter for cooking the crepes
  • 1 jar chocolate-hazelnut spread, preferably Nutella
  • 1/2 cup toasted hazelnuts, crushed


For the bourbon whipped cream:


In a chilled mixing bowl whisk together the heavy whipping cream and granulated sugar until soft peaks form, about 2 minutes.


Gently whisk in the bourbon and continue whisking until the peaks firm up a bit more.


Reserve in the cooler until ready to serve.

For the rose petals and blood orange:


In a small pot, bring the sugar and water to a boil then remove it from the heat and let it cool until just warm.


Stir the rose petals, rose blossom water and pinch of sea salt into the warm simple syrup.


Using a sharp paring knife, cut the peel off of the blood oranges and then slice them crosswise into 1/2-inch thick coins. Pick out any seeds if necessary.


In a small mixing bowl, coat the blood orange slices with the rose petal syrup, and fold in some of the candied rose petals and the torn mint, let it all marinate together until ready to serve.

For the crepes:


In a bowl, or blender, whip together all of the crepe batter ingredients until the mixture is smooth.


Set a 10-inch nonstick pan over a medium-high heat. Add a pat of butter to the pan and swirl it around until it coats the interior.


Pour about 4 ounces of crepe batter into the pan and swirl it around quickly to coat as much of the pan as possible before it begins to cook. Allow the crepe to cook for about 1 minute, then use a rubber spatula to free it from the pan.


If feeling bold, try to flip the crepe by tossing it into the air and catching it on the opposite side. If not so bold, go directly to placing a heaping spoon of Nutella into the center of the crepe followed by a sprinkle of toasted hazelnut pieces.


Reduce the heat to low and allow the Nutella to warm for another minute, gently fold the crepe in half and press down with the spatula to spread out the Nutella inside the thin crepe. 


Slide the warmed crepe onto a plate and top it with the rose petals, blood oranges and bourbon whipped cream.