Nutella Crepes
Nutella Crepes are a simple yet delicious treat that feels like a café-style indulgence right at home. Just blend up the batter, cook each delicate crepe in a skillet, and spread on some rich, chocolatey Nutella!
Servings: 20 crepes
Cost: $5.38
Equipment
- Blender high-powered
- Medium pan 8 to 10-inch
Ingredients
- 2-1/2 cups whole milk I don’t recommend a lower fat percentage
- 2 cups all-purpose flour measure by spooning and leveling
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt or heaping 1/8 teaspoon of table salt
- 4 tablespoons unsalted butter melted and slightly cooled
- 2 teaspoons vanilla extract
- 4 large eggs
- Nutella chocolate-hazelnut spread
- Fresh fruit such as sliced bananas and/or sliced strawberries
- Powdered sugar and/or whipped cream, optional
Instructions
- Add milk, flour, sugar, salt, melted and slightly cooled butter, vanilla and eggs to a high-powered blender. Blend on low speed until well combined, about 10–15 seconds.
- Scrape sides and bottom of the blender if there’s any flour sticking, and blend a few seconds longer. Cover and chill in the fridge for 1 hour (or overnight if desired).
- Cut small squares of parchment to separate crepes. This is important so they don’t all stick together after being cooked, and especially important if you are saving/storing crepes in the fridge for later.
- Heat an 8-to-10-inch nonstick pan over medium to medium-low heat. Remove batter from the fridge and give it a quick stir. Place 1 square of parchment paper down on a large tray or platter. This is where you’ll stack the crepes as they are cooked.
- Lightly butter the skillet with melted butter and a pastry brush or paper towel dipped in the butter. Barely lift the pan off the heat and pour 1/4 cup crepe batter into the pan. Immediately, and working quickly, tilt and swirl the pan in a circular motion to evenly coat the bottom of the pan with batter. Return pan to the heat.
- Cook until the crepe is golden brown on the bottom (1–2 minutes), then use an offset spatula to lift an edge of the crepe. Gently grab that edge of the crepe and using your fingers and the spatula, flip the crepe to the other side. Cook until golden brown spots appear (another 1–2 minute on bottom), then remove to prepared plate/tray. Place a piece of parchment or wax paper on top of the crepe.
- Repeat until all the batter has been used. If crepes are cooking too quickly, reduce heat as needed, and increase heat if they are taking longer than 1–2 minutes per side to cook.
- Soften Nutella: Transfer Nutella to a microwave-safe bowl and microwave for 15 seconds, then stir. (Microwave another 15 seconds if needed). You don’t want it too warm/melty, just so it can easily spread. Spread Nutella along the bottom half of the crepe. If desired, top with fresh, thinly sliced fruit. Fold crepes in half, and then half again to form triangles. Sprinkle with powdered sugar and add some whipped cream as desired. You can add a drizzle of Nutella if desired: Transfer Nutella to a plastic bag, seal without air, and cut off the tip with scissors. Pipe over the crepe triangles.
Video
Notes
Nutrition Note: Nutritional information includes the crepe with 2 tablespoons of Nutella filling, but no additional fillings and no powdered sugar sprinkled on top.
Storage: Let cooked crepes cool completely, then transfer to a large plastic bag. Seal without any air and refrigerate up to 5 days.
Nutrition
Calories: 144kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 51mg | Sodium: 65mg | Potassium: 92mg | Fiber: 1g | Sugar: 7g | Vitamin A: 193IU | Calcium: 52mg | Iron: 1mg