Recipes and Cooking Chocolate-Hazelnut and Berry Folded Crepe 3.0 (1) 1 Review We gave the viral quad quesadilla recipe a breakfast spin by using a crepe instead of a tortilla and stuffing with breakfast ingredients. By Sammy Mila Sammy Mila Instagram Sammy Mila is a Culinary Specialist/Food Stylist for Better Homes & Gardens. She has also worked with other brands such as Walmart, Food & Wine, AllRecipes, EatingWell, and Forks Over Knives. She has over 10 years of experience and a degree in Culinary Science from Iowa State University. She has led countless projects including recipe development/testing, food photography, food videography, and has even hosted many recipe walkthrough videos. In her spare time, Sammy spends most of day with her toy poodle, Beans! Learn about BHG's Editorial Process Published on August 10, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Total Time: 15 mins Servings: 1 Jump to Nutrition Facts Ingredients 1 8-10 inch purchased or homemade crepe 2 tablespoon chocolate-hazelnut spread ¼ cup sliced strawberries ¼ cup sliced banana 1 tablespoon strawberry or raspberry jam ¼ cup corn flakes 1 tablespoon butter ½ teaspoon powdered sugar Directions On a work surface lay crepe, browned side down. Make a slit from one edge of the crepe to the center. Spread chocolate hazelnut spread over one quadrant of the crepe, add strawberries to one quadrant, add bananas to a quadrant. Spread jam over last quadrant and top with corn flakes. Starting at the slit, lift and fold each quadrant of the crepe over the next. In a large skillet heat butter over medium. Add folded crepe. Cook for 1 minute, pressing very lightly. Turn and cook for 1 minute more or until warmed through. Transfer to a plate. Sprinkle lightly with powdered sugar. Homemade Crepes: 1 1/2 cups milk2 eggs1 cup all-purpose flour1 T vegetable oil1/4 tsp saltIn a medium bowl whisk all together until smooth. Heat a lightly oiled 10-inch flared nonstick skillet over medium-hi. Add 1/4 cup batter to skillet, swirling skillet to cover bottom evenly with batter. Cook 45 seconds or until browned on one side. Invert onto paper towels Repeat with remaining batter. Store in an airtight container, with waxed paper in between, in the refrigerator for 5 days or freeze up to 3 months. Thaw at room temperature before using. Rate it Print Nutrition Facts (per serving) 438 Calories 22g Fat 60g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 438 % Daily Value * Total Fat 22g 28% Saturated Fat 8g 40% Cholesterol 38mg 13% Sodium 251mg 11% Total Carbohydrate 60g 22% Total Sugars 24g Protein 4g Vitamin C 24.4mg 122% Calcium 21mg 2% Iron 1.8mg 10% Potassium 201mg 4% Folate, total 41.6mcg Vitamin B-12 0.4mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.