Nutella Crepes
These Nutella Crepes are irresistibly delicious! Thin, tender crepes filled with creamy Nutella and topped with fresh fruit and powdered sugar.
Equipment
- Non-stick skillet or crepe pan
- Whisk
- Measuring cups and spoons
- Spatula
- Bowl
Ingredients
- 2.5 cups Whole Milk
- 4 tablespoons Unsalted Butter melted and slightly cooled
- 2 teaspoons Vanilla Extract
- 4 large Eggs
- 2 cups All-Purpose Flour measured by spooning and leveling
- 0.25 cup Granulated Sugar
- 0.25 teaspoon Fine Sea Salt or heaping 1/8 teaspoon table salt
- Nutella for filling
- Fresh Fruit such as sliced bananas and/or sliced strawberries
- Powdered Sugar optional, for dusting
- Whipped Cream optional, for topping
Instructions
Prepare the Batter
- In a large bowl, whisk together the whole milk, melted butter, and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, sugar, and salt.
- Gradually add the dry ingredients to the wet mixture, whisking until the batter is smooth and free of lumps.
- Let the batter rest for about 30 minutes at room temperature.
Heat the Pan
- Place your non-stick skillet or crepe pan over medium heat.
- Lightly grease the pan with a small amount of butter, ensuring it spreads evenly across the surface.
Cook the Crepes
- Pour about 1/4 cup of batter into the center of the pan.
- Quickly tilt and swirl the pan to evenly coat the bottom with the batter.
- Cook for about 1 to 2 minutes, or until the edges start to lift and the bottom is lightly golden.
- Carefully flip the crepe using a spatula and cook for another minute until set.
- Transfer to a plate and repeat with the remaining batter, stacking the crepes as you go.
Fill with Nutella
- Take one crepe, spread a generous layer of Nutella over half of it, and fold it over.
- For a beautiful presentation, fold it again into quarters.
Plate and Serve
- Serve your Nutella crepes warm, garnished with fresh fruit, a dusting of powdered sugar, and a dollop of whipped cream if desired.
- Enjoy each bite of this delightful treat!
Notes
- Letting the batter rest for 30 minutes yields tender crepes.
- Use whole milk for the best texture and flavor.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- For gluten-free crepes, substitute all-purpose flour with a gluten-free blend.
- Freeze crepes with parchment paper between layers for up to 2 months.