The Best Nutella Crepes
We have easily made this recipe 50 times. Not a week goes by where we don’t whip up a batch of these at least once. I have long been a fan of sweet breakfasts, but I find this nutella crepe recipe also makes an appearance on our table for dinner when we don’t know what to cook. At this point Andrew and I both have the recipe memorized.
I love the the process of making these crepes. The swirling of the batter, the spreading of the nutella, the folding of the delicate layers on top of each other – the whole process is pleasant to me. The outcome is such a simple dish, but it can make an otherwise blah Tuesday morning feel luxurious.
For this crepe recipe I do recommend using a crepe pan so you can get the crepes to the ideal thinness level. (This is a place where I’m okay striving for the “ideal thinness level” lol.)
If the girls aren’t awake yet and I need to blend the crepe batter I’ll look at Andrew and say, “Are we ready to let the rooster crow?” Once hearing it…they come running.
The Best Nutella Crepes
Yield: 3 large crepes (recipe can easily be doubled)
Ingredients:
2 tbsp butter, melted
1 cup all-purpose flour
1/2 cup milk (we use 2%)
1/2 cup water
2 large eggs
filling: Nutella
Directions:
In a blender, (in the following order so you don't scramble your eggs) add melted butter, flour, milk, water, eggs, and a pinch of salt. Blend until smooth. Ideally you leave the batter in the fridge overnight so the bubbles go away, but we use the batter immediately after blending all the time and it's fine.
Over medium-low heat, grease a crepe pan with butter. Pour your batter into the center of the crepe pan. Grab the crepe pan handle and swirl the batter around on the pan to create a thin layer. Cook until no raw batter remains. No need to flip it over. Use a spatula to transfer to a plate. Add nutella. You are good to go!
