Nutella Crepes
Learn to make perfect Nutella crepes with this easy step-by-step recipe. Thin, delicate French crepes filled with rich chocolate-hazelnut spread.
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Ingredients
7 items
These delicate Nutella crepes combine the elegance of French cuisine with the beloved Italian chocolate-hazelnut spread. Each paper-thin crepe is cooked to golden perfection and filled with warm, melted Nutella for an irresistible treat that works beautifully for breakfast, dessert, or an indulgent snack.
The secret to perfect crepes lies in creating a smooth, thin batter and mastering the swirling technique in the pan. Once you get the hang of it, you'll have restaurant-quality crepes that are crispy on the edges, tender in the center, and absolutely divine when paired with Nutella's rich, creamy texture.
Instructions
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Make the crepe batter
Whisk 1 cup flour and 2 eggs in a large bowl until smooth. Gradually add 1 cup milk and 1 cup water while whisking continuously to prevent lumps from forming.
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Add 2 tablespoons melted butter, 1 teaspoon salt, and 1 teaspoon sugar to the batter. Whisk until completely smooth and no streaks remain.
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Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes. This allows the flour to fully hydrate for tender crepes.
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Cook the crepes
Heat a non-stick 8-inch pan over medium heat (about 175°C/350°F). Lightly brush the pan with butter for the first crepe only.
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Pour 1/4 cup batter into the center of the hot pan. Immediately lift and tilt the pan in a circular motion to spread the batter into a thin, even layer covering the entire bottom.
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Cook for 1-2 minutes until the edges are lightly golden and the surface looks set with no wet spots. Flip the crepe with a thin spatula and cook the second side for 30-60 seconds until lightly spotted.
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Fill and serve
Transfer the warm crepe to a plate and spread 2-3 tablespoons Nutella over half of the crepe using a spoon or offset spatula.
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Fold the crepe in half over the Nutella, then fold in half again to create a triangle. Repeat with remaining batter to make 8 crepes total.
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Serve immediately while warm, dusted with powdered sugar if desired.
Tips
Always whisk the flour and eggs together first before gradually adding the liquids. This technique prevents lumps and creates a smoother batter.
Let the batter rest for at least 30 minutes before cooking. This allows the gluten to relax and the flour to fully hydrate, resulting in more tender crepes.
Use a non-stick pan or well-seasoned cast iron pan heated over medium heat. The first crepe is often a test - don't be discouraged if it doesn't turn out perfectly.
Pour the batter into the center of the pan and immediately swirl to distribute it evenly. Work quickly as the batter sets fast once it hits the hot surface.
Cook until the edges are lightly golden and the surface appears set before flipping. Use a thin spatula or even your fingers to carefully turn the crepe.
Spread Nutella on the crepe while it's still warm so the spread melts slightly and becomes easier to work with.
Keep finished crepes warm by covering them with a clean kitchen towel or placing them on a plate in a low oven (200°F) while you finish the batch.
If the batter becomes too thick after resting, thin it with a tablespoon of milk or water until it reaches the proper consistency.
The History of Nutella Crepes
The Nutella crepe represents a beautiful fusion of French and Italian culinary traditions. Crepes originated in the Brittany region of northwestern France, where they were known as "krampouezhenn" in the Breton language. These thin pancakes were traditionally served with cider and became a dietary staple for the people of Brittany. The versatility of crepes, which can accommodate both sweet and savory fillings, contributed to their popularity throughout France and eventually around the world.
Nutella, the star ingredient of this recipe, was created by the Italian company Ferrero in the 1960s. This sweetened hazelnut cocoa spread quickly gained popularity across Europe and later globally. The marriage of crepes and Nutella is a relatively modern invention, but it has rapidly become a classic combination, particularly popular as street food and in creperies worldwide.
Variations and Adaptations
While traditional Nutella crepes are delicious on their own, there are countless ways to customize this treat. Popular additions include fresh strawberries, sliced bananas, chopped hazelnuts, or a dusting of powdered sugar. Some variations incorporate orange zest into the batter for a citrus twist, while others add a splash of vanilla extract or rum.
For those with dietary restrictions, gluten-free versions can be made using alternative flours like rice flour or almond flour. Vegan adaptations substitute plant-based milk and egg replacers, while still maintaining the delicate texture that makes crepes so special.
Serving Suggestions
Nutella crepes are incredibly versatile and can be served in various ways. For breakfast, pair them with fresh coffee or hot chocolate. As a dessert, consider adding a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries like strawberries, raspberries, or blueberries not only add nutritional value but also provide a bright, acidic contrast to the rich Nutella.
For an elegant presentation, fold the crepes into triangles and arrange them on a warm plate. Dust with powdered sugar and garnish with mint leaves for a restaurant-quality appearance. Consider setting up a crepe bar for entertaining, allowing guests to customize their crepes with various toppings and fillings.
Storage and Make-Ahead Tips
Crepe batter can be made up to 24 hours in advance and stored in the refrigerator. In fact, resting the batter improves the texture by allowing the flour to fully hydrate and the gluten to relax. Cooked crepes can be stored in the refrigerator for up to 3 days, separated by parchment paper to prevent sticking.
For longer storage, crepes freeze beautifully for up to 2 months. Thaw them at room temperature and reheat gently in a warm pan or microwave. This makes them perfect for meal prep or entertaining, as you can have homemade crepes ready at a moment's notice.
Frequently Asked Questions
Why are my crepes tough or rubbery?
Tough crepes usually result from overmixing the batter or cooking at too high a temperature. Mix the batter just until smooth and let it rest before cooking. Use medium heat and adjust as needed.
How thin should the crepe batter be?
The batter should be thin enough to coat the back of a spoon but not watery. It should spread easily when you swirl the pan but not be so thin that it creates holes in the crepe.
Can I make crepes without a crepe pan?
Absolutely! Any non-stick frying pan or well-seasoned cast iron pan works well. An 8-10 inch pan is ideal for making perfectly sized crepes.
