Nutella Crepes
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After my trip to Napa, I kept thinking, ok let’s say dreaming, about the Nutella crepes that Jeffrey Saad shared with us! I love crepes and love Nutella (chocolate-hazelnut spread), but believe it or not, I never had them together.
For me, it was a bite of heaven. I could not get those delicious crepes out of my mind, so I had to make them one night. I like them when they are nice and warm. The crepe is delicate and spongy. It’s a divine dessert, people! Try pairing them with fresh fruit for an extra burst of flavor.
These homemade crepes are fabulous for brunch, too. Serve them for special occasions like Mother’s Day or Valentine’s Day, too!
Be sure to join me next week. We will be talking about recipes for Christmas breakfast. To start off the week, I will have another recipe for you that involves Nutella! It’s my new addiction. I love the flavor!
Ingredients to Make Nutella Crepe Recipe
- BUTTER
- EGGS
- WATER
- WHOLE MILK
- SALT
- ALL-PURPOSE FLOUR
- NUTELLA
- *OPTIONAL TOPPINGS: STRAWBERRIES, POWDERED SUGAR
How to Make Homemade Nutella Crepes
Begin by making brown butter. Melt the butter in a medium nonstick skillet over medium heat. Once melted, continue to cook until the butter turns golden brown. Turn off the heat. The residual heat will continue to brown the butter slightly, so aim for a golden hue before turning off the stove.
Next, crack the eggs in a medium bowl and add the water, milk, and salt. Gently whisk to combine. Gradually add the flour, whisking just until smooth.
Slowly pour the brown melted butter into the batter while whisking continuously to blend it together. If there are any lumps, strain the mixture or leave them if they are minor. Wipe out the same non-stick pan with a paper towel. Heat the pan over medium heat. For best results, use a crepe pan.
Using a 1/3 measuring cup, scoop the crepe batter and pour it into the center of the hot pan. Tilt the pan in a circular motion to spread the batter evenly to the edges on the bottom of the pan, aiming for a thin layer. Cook for about 2 minutes, then use a rubber spatula to lift the edge and flip the crepe. Cook the other side for 1-2 minutes, depending on your preferred browning level. Stack the cooked crepes and keep them warm.
Slide the cooked crepe onto a plate and spread with 1 tablespoon (or more!) of creamy Nutella. Fold the crepe in half, then in half again to form a triangle, or roll it up loosely like a carpet. I did the carpet method. Serve the crepes as is or with a sprinkle of powdered sugar and fresh berries. Add whipped cream as an additional topping. Enjoy your delicious Nutella crepes! Use any remaining batter to make additional sweet crepes.
Frequently Asked Questions
Can I make the crepes ahead of time?
Yes, you can make the crepes ahead of time. Stack them with parchment paper or wax paper between each crepe and store them in an airtight container or cover them with plastic wrap in the fridge for up to 2 days. Reheat in a skillet or microwave before serving.
Can I freeze crepes?
Yes, crepes can be frozen. Place a piece of parchment paper between each crepe and store them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator and reheat before serving.
Do I need to let the batter rest before cooking?
It’s recommended to let the batter rest for at least 30 minutes. This allows the flour to hydrate fully and the gluten to relax, resulting in more tender crepes. However, it isn’t necessary.
FOR MORE Delicious Crepe RECIPES LIKE THIS, TRY:
- Fresh Lemon Cream Crepes
- Banana Caramel Coconut Crepes
- Mousse Filled Crepes
- Lighter Strawberry Cream Cheese Crepes
Nutella Crepes
Real Mom Kitchen
Ingredients
- 3 oz butter
- 2 each large eggs
- 1 each egg yolk
- ½ cup water
- 1 cup milk
- ¼ tsp salt
- 1 cup all-purpose flour
- ½ cup Nutella
- *Optional Toppings: sliced strawberries, powdered sugar, sliced bananas
Instructions
- Melt the butter in a medium non-stick pan. Once the butter is melted, continue to cook until golden brown. Turn off heat. The residual heat will make the butter a little browner so err on the side of golden brown vs. dark before you turn the heat off.
- In a medium bowl crack the eggs. Add water, milk and salt and gently whisk to combine. Add flour and whisk just to combine until smooth.
- While whisking the mixture slowly, pour the brown butter into the mix. You can strain the mixture to remove any lumps or use as is if the lumps are minor.
- Using a paper towel, wipe out the same non-stick pan you used to melt the butter. Heat the pan over medium heat.
- Using a ⅓ measuring cup, scoop the batter and pour into the center of the hot pan. Using a rotating motion with your wrist, swirl the batter around to the edges of the pan. The thinner the better. Set the pan back on the heat to cook. After 2 minutes use a rubber spatula to lift the edge and flip the crepe over. Cook on the other side for 30 seconds to 1 minute depending on how golden brown you like them.
- Slide the crepe onto a plate and spread with 1 tablespoon Nutella (or as much as you like!). Fold the crepe in half. Then fold in half again to form a triangle. You can also just roll the crepe up loosely like a carpet.
- Eat as is or sprinkle with strawberries and powdered sugar. Enjoy!
