Best 3 Nutella Crepes Recipes
Nutella crepes are a delightful and decadent treat that combines the rich, chocolatey flavor of Nutella with the delicate, slightly crispy texture of crepes. Whether you're looking for a special breakfast, brunch, or dessert, Nutella crepes are sure to satisfy your sweet tooth. With a variety of recipes available, from simple to elaborate, you're sure to find the perfect Nutella crepe recipe to suit your taste and skill level.
Let's cook with our recipes!
NUTELLA CREPES
Because crepe batter is so thin, it can be hard to make the batter smooth and lump free, even with a mixer. I find the best, easiest and fastest way is to use a blender. The key step is to rest the batter for 1 hour to allow the bubbles to subside - this helps ensure the crepes don't tear when you flip them. I don't have a crepe pan, I just make this in my non stick fry pan. Spread your crepes with Nutella and sliced strawberries for an irresistible breakfast or dessert!
Provided by Nagi | RecipeTin Eats
Categories Breakfast
Time 15m
Number Of Ingredients 11
Steps:
- Place Batter ingredients in a blender. Pulse 10 times, or until smooth and lump free (I used my Vitamix - Pulse Button!❤️)
- Place Batter in fridge for 1 hour (Note 1).
- Heat a non stick skillet over medium high heat. Add 1/4 tsp butter and melt.
- Add 1/4 cup batter (Note 2) and quickly swirl to spread. Cook the first side for 1 minute or until there are light golden brown patches. Flip and cook the other side for 30 seconds.
- Slide out of the skillet onto a tray / board. Repeat with remaining crepes, overlapping them into the board. (Note 3)
- Spread Nutella onto crepe - as much as you want! Cover half the crepe with strawberry slices, then fold into half then into quarters. Transfer to plate. Sprinkle with icing sugar and serve with extra strawberries!
Nutrition Facts : ServingSize 117 g, Calories 217 kcal, Carbohydrate 24 g, Protein 5.4 g, Fat 11 g, SaturatedFat 7.7 g, Cholesterol 58 mg, Sodium 78 mg, Fiber 1.6 g, Sugar 10.2 g
NUTELLA CREPES
Steps:
- Using a blender or immersion blender, whiz together the 4 eggs, 1 3/4 cups of whole milk, sugar, vanilla extract, and salt until everything has blended, about 10 seconds. Add in the flour and whiz until the batter is smooth, about 20 seconds. Pour in the unsalted butter and whiz until combined, about 10 seconds.
- Transfer the batter into a large bowl, with an opening sized so that you can easily use a 1/4 cup measuring cup to scoop up the batter. Allow the batter to sit for at least 5 minutes, but up to 24 hours. If resting the batter longer than 30 minutes, cover and transfer it to the refrigerator.
- When you are ready to make the crepes, remove the batter from the refrigerator and allow to sit for at least 10 minutes. Check the consistency of the batter. It should be the consistency of heavy cream. If the batter feels too thick, whisk in additional milk by the tablespoon, up to 1/2 cup more.
- Preheat a 10 or 12-inch skillet or crepe pan on medium to medium-high heat (I fluctuate between 6/9 and 7/9 on my stove setting). In a small bowl, melt about 2 tablespoons of butter. When the pan is hot, using a small silicone brush, brush on a thin layer of butter. Alternatively, melt and swirl the butter around the pan.
- Scoop on 1/4 of the crepe batter in the center of the pan. Quickly, using a crepe spreader, evenly spread the batter in a circular motion until the crepe is thin and the batter has reached the edge of the pan. You can also quickly swirl the pan around so the crepe batter spreads into a thin layer, but I don't always have success getting perfectly round crepes this way.
- Cook the crepe until the edges begin to dry and lift from the sides of the pan, and the bottom is golden brown, about 1 minute. Gently flip the crepe over using a spatula and smooth out any folds. Cook for an additional 20-30 seconds. Slide the crepe off the pan onto a plate to serve, or to a cooling rack if you are making more. You can stack on the crepes as they finish cooking.
- Repeat with remaining crepes, brushing butter on the pan each time before you pour on the crepe batter.
Nutrition Facts : Calories 196 kcal, Carbohydrate 17 g, Protein 6 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 106 mg, Sodium 52 mg, Sugar 3 g, ServingSize 1 serving
NUTELLA CREPES
Generously flavored with sweet Nutella spread, this crepe recipe from chef Jody Williams is just as fitting for your dessert menu as it is for the breakfast table. Also try: Ham and Brie Crepes, Apple Crepes
Provided by Martha Stewart
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Butter a small baking dish; set aside.
- Place 1 crepe on work surface; spread 1 heaping tablespoon Nutella over crepe. Fold in half and then into quarters; transfer to prepared baking dish. Repeat process with remaining crepes and Nutella, transferring to baking dish with first crepe. Drizzle crepes with melted butter.
- Transfer baking dish to oven and bake until golden brown and crisp, 10 to 15 minutes. Serve with confectioners' sugar.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If your crepe batter is too thick, add a little more milk. If it's too thin, add a little more flour.
- Heat your crepe pan over medium heat before adding the batter. This will help prevent the crepes from sticking.
- Pour a thin layer of batter into the pan, just enough to cover the bottom. Swirl the pan to evenly distribute the batter.
- Cook the crepe for about 1-2 minutes per side, or until it is golden brown and crispy.
- Fill the crepes with your favorite ingredients, such as Nutella, fruit, cheese, or eggs.
- Serve the crepes immediately, while they are still warm and crispy.
Conclusion:
Nutella crepes are a delicious and versatile breakfast, lunch, or dinner option. They are easy to make and can be filled with a variety of ingredients, making them a great option for picky eaters. With a little practice, you can make perfect Nutella crepes every time.
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