Delicious crepes filled with Nutella hazelnut chocolate spread.
How to make Nutella Crepes?
Nutella Crepes are French crepes (very thin pancakes) filled with chocolate hazelnut Nutella spread, usually served with whipped cream and fresh strawberries.
Crêpes are very thin pancakes which originate in Brittany, a region in the west of France. They can be served with a variety of fillings, from sweet to savory. Crepes are also popular in many parts of Europe, North Africa, Lebanon, Canada, Mexico, Brazil, Argentina, and India.
Nutella, a famous hazelnut chocolate spread by Italian company Ferrero, is produced since 1963, but became so popular throughout the world in past years, so that it has its own international holiday, World Nutella Day, celebrated on February 5.
Combining these two delicacies produces superb dessert, loved by both kids and adults.
Nutella Crepes Step by Step
Many people are intimidated of making homemade crepes, but they are easy to make if you have a right recipe and you’re willing to practice a little bit. I will take you to the whole process of making crepes, step by step.
Crepes: Materials and Process
For making Nutella Crepes batter, you will need following ingredients: all-purpose flour, salt, eggs, milk and sparkling water. To serve, you will need Nutella spread, whipping and/or fruit of your choice.
Step 1: Whip the Eggs Until Frothy
In a medium bowl, whip the eggs until frothy using a mixer, a blender or a whisk.
Step 2: Whisk in The Flour, Milk and Sparkling Water
Add flour, milk and water little by little. Mix until smooth smooth (it is crucial that there are no lumps in the mixture). Sparkling water is used to make crepes less dense by incorporating tiny bubbles, almost like using baking powder. I’m not using sugar in the batter because it makes crepes stick to the pan and milk and Nutella add just enough sweetness. I’m also not using vanilla, but you can if you like.
The batter will be much thinner than your usual batter for American pancakes. The thinner the batter, the lacier the crepe!
Let the crepe batter sit on a counter for at least 30 minutes or in the fridge until next day (my mom would make a double batch and leave a half of it in the fridge for tomorrow). It is necessary to let the batter rest in order to allow starches to swell and gluten to develop. That will make pancakes soft and not rubbery.
If the mixture becomes too thick after chilling, add a little bit of water or milk into it.
Step 3: Heat a Skillet Over Medium Heat
There are special non-stick pans for making crepes on the market, but you can also use your skillet, frying pan or a griddle. Be sure to heat it over medium heat before putting batter into the pan.
Step 4: Add a Dash of Vegetable Or Olive Oil
Brush the bottom of the nonstick pan with a little melted butter or vegetable oil.
Step 5: Pour ¼ Cup of Batter
Depending on your pan size, pour between 3 Tbsp and ¼ cup of batter into the pan. Swirl the pan to coat the bottom evenly. Cook for about 2 minutes or until golden brown.
According to two French physicists, Edouard Boujo and Mathieu Sellier, the best technique for tilting the pan and swirling it around is a quick wrist flick to start and then a slower twist as it cooks.
Step 6: Turn!
This is the trickiest part! Using a butter knife, a palette knife or a rubber spatula, edge of the crepe from edges of the pan and flip it over. Cook for another 2 minutes, or until golden.
The first pancake usually turns out as a disaster, so don’t panic! The pan is still not hot enough and pancake tends to stick to the pan and get torn. The second one will be better, for sure.
Slide the pancake out of the pan and stack on a plate. Continue with the process until all the batter is used up.
Step 7: Assembly – Crepes Nutella and Whipped Cream
Spread about 2 tablespoons of Nutella over each crepe, then top with whipped cream. If you like, you can put some fresh fruit on top, like bananas, fresh berries (strawberries, raspberries etc). Roll the crepe into a cigar shape or fold it in half then in then in fourths. Sprinkle with some powdered sugar or add whipped cream on top.
Serve Nutella Crepes for breakfast, brunch, or as a dessert at any time.
How to Store Crepes?
Did you know that you can cook crepes in advance and refrigerate them, then reheated and stuff them later? Stack crepes on a plate, cover with plastic wrap and keep in the fridge for up to three days.
If you like crepes, you will surely like my Baked Pancakes (Crepes) with Cottage Cheese (Ricotta):
Or Bisquick Crepe:
For Nutella lovers, there are some Nutella recipes you might like.
Nutella Crepes - delicious crepes filled with Nutella hazelnut chocolate spread
- 250 g (0.5 lb) flour
- a pinch of salt
- 2 eggs
- 1 cup milk
- 1 cup sparkling mineral water
- Nutella spread
Mix eggs with salt. Gradually add flour, milk and mineral water. Mix until smooth. Let stand for about 30 minutes before cooking.
Heat a lightly buttered frying pan over medium high heat. Pour approximately 3 tablespoons of batter into the pan, swirling to coat the bottom of the pan evenly. Cook each side until the golden brown (about 2 minutes each side).
Fill with Nutella spread.
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