Kinder Bueno Crepe Rolls
Kinder Bueno Crepe Rolls
Ingredients
For the Crepes
- 1 egg, room temperature
- 5 ml vanilla extract
- 105 g water
- 220 g whole milk, room temperature
- 40 g unsalted butter, melted
- 20 g granulated sugar
- 125 g all purpose flour
- 1/2 teaspoon salt
For Assembly
- 9-10 Kinder Riegel chocolate sticks
Instructions
- 1
In a blender, combine the room temperature egg, vanilla extract, water, room temperature whole milk, melted unsalted butter, and granulated sugar. Blend until well combined.
⏱️ 2 min
- 2
Add the all purpose flour and salt to the blender. Blend until the mixture is smooth and no lumps remain.
⏱️ 2 min
- 3
Strain the crepe batter through a mesh sieve into a bowl to ensure it is completely smooth and free of any remaining lumps.
⏱️ 3 min
- 4
Pre-heat a 6-inch round pan over medium-low heat. Once hot, add 1/4 cup of the batter to the pan and quickly swirl the pan around to ensure even coverage across the bottom, forming a thin crepe.
⏱️ 1 min
- 5
Cook the crepe on one side until the edges begin to crisp and the surface appears set. Carefully flip the crepe with a spatula and cook the other side until golden brown.
⏱️ 1 min
- 6
Repeat the process with the remaining batter, cooking crepes one by one until all batter is used.
⏱️ 10 min
- 7
As the crepes are cooked, allow them to cool slightly on a plate. Keep the stack of crepes covered with a clean kitchen towel to maintain their softness and moisture.
⏱️ 1 min
- 8
To assemble, take one crepe and fold its sides inward towards the center. Place a Kinder Riegel chocolate stick (or multiple segments, as desired) in the center of the folded crepe. Roll the crepe tightly around the chocolate.
⏱️ 3 min
- 9
Serve the Kinder Bueno crepe rolls as is, or with an optional chocolate drizzle on top for an extra treat.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Kinder Bueno Crepe Rolls
For the Crepes
- 1 egg, room temperature
- 5 ml vanilla extract
- 105 g water
- 220 g whole milk, room temperature
- 40 g unsalted butter, melted
- 20 g granulated sugar
- 125 g all purpose flour
- 1/2 teaspoon salt
For Assembly
- 9-10 Kinder Riegel chocolate sticks
Instructions
- 1
In a blender, combine the room temperature egg, vanilla extract, water, room temperature whole milk, melted unsalted butter, and granulated sugar. Blend until well combined.
⏱️ 2 min - 2
Add the all purpose flour and salt to the blender. Blend until the mixture is smooth and no lumps remain.
⏱️ 2 min - 3
Strain the crepe batter through a mesh sieve into a bowl to ensure it is completely smooth and free of any remaining lumps.
⏱️ 3 min - 4
Pre-heat a 6-inch round pan over medium-low heat. Once hot, add 1/4 cup of the batter to the pan and quickly swirl the pan around to ensure even coverage across the bottom, forming a thin crepe.
⏱️ 1 min - 5
Cook the crepe on one side until the edges begin to crisp and the surface appears set. Carefully flip the crepe with a spatula and cook the other side until golden brown.
⏱️ 1 min - 6
Repeat the process with the remaining batter, cooking crepes one by one until all batter is used.
⏱️ 10 min - 7
As the crepes are cooked, allow them to cool slightly on a plate. Keep the stack of crepes covered with a clean kitchen towel to maintain their softness and moisture.
⏱️ 1 min - 8
To assemble, take one crepe and fold its sides inward towards the center. Place a Kinder Riegel chocolate stick (or multiple segments, as desired) in the center of the folded crepe. Roll the crepe tightly around the chocolate.
⏱️ 3 min - 9
Serve the Kinder Bueno crepe rolls as is, or with an optional chocolate drizzle on top for an extra treat.
⏱️ 2 min