Chocolate-Strawberry Crepes

• 4 large eggs
• 1 cup milk, at room temperature
• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons sugar
• 1/8 teaspoon fine sea salt
• 3 tablespoons unsalted butter, cut into 12 cubes
• 1 cup strawberry jam
• 1 cup mascarpone, at room temperature
• 3/4 cup chocolate-hazelnut spread, such as Nutella

1. For the crepes: Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl.
2. Blend or whisk by hand until the mixture forms a smooth batter.
3. Preheat a 10-inch nonstick crepe pan or skillet over medium-low heat.
4. Melt 1 cube of butter in the pan.
5. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan.
6. Cook until set, about 1 minute.
7. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over.
8. Cook for 1 minute.
9. Repeat with the remaining batter and butter.
10. For the filling: Mix the jam and mascarpone in a small bowl until smooth.
11. Spread each crepe with 3 tablespoons of the jam mixture leaving a 1/2-inch border.
12. Fold the two opposite ends of each crepe inward and roll into a tube shape.
13. Repeat with the remaining ingredients.
14. Arrange the crepes on a platter.
15. Heat the chocolate-hazelnut spread over low heat in a small saucepan, stirring constantly, until warm.
16. Spoon over the crepes and serve.

eggs, milk, allpurpose, cocoa, sugar, salt, unsalted butter, strawberry jam, mascarpone, chocolatehazelnut spread

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-strawberry-crepes-recipe.html (may not work)