For Valentine's Day, Chef John Allen of Aviary Restaurant in downtown Springfield stopped by Ozarks Today to show how to make chocolate crepes.
The recipe isn't just perfect for Valentine's Day, however...it works well as a breakfast or dessert any day.
Molten Chocolate Crepe
Mix liquid and dry ingredients seperate and then combine.
4 extra-large eggs
2 cups whole milk
1 teaspoon vanilla
1/3 cup vegetable oil
1/2 teaspoon salt
1 cup sugar
1/4 cup cocoa powder
1 3/4 cup all pourpose flour
Allow batter to rest for 1/2 to two hours.
Preheat a nonstick skillet to medium heat. Place 3-ounce ladel of batter in center of pan and swirl to the edges. Cook untill the top is almost dry. Flip and cook for one aditional minute. Pull out of pan and spead one ounce of Nutella and fold into triangles. Garnish with fresh fruit and powdered sugar.