This Crepes with Nutella Recipe makes deliciously tender crepes with a classic buttery flavor, perfect for rolling and folding, stuffed with lots of Nutella for the perfect decadent treat!
Quick and easy to make but so delicious!
Crepes with Nutella Recipe
Growing up in Europe, Crepes with Nutella were the classic after-school snack wether at a local ice cream shop or at home!
The best thing about making crepes at home is that you can *REALLY* stuff them with Nutella until it oozes out, mukbang style hehe!
Ingredients for Nutella Crepes
Milk, full-fat so you get the perfect texture for rolling and folding.
Eggs, for structure.
Butter, unsalted. Make sure to melt and cool the butter for a few minutes before adding it to the crepe batter so the eggs don’t cook. Butter adds extra fat which makes the crepes even more tender and perfect for rolling with no tearing.
Vanilla extract, for a hint of vanilla flavor which is so good!
Flour, all-purpose. Just the right amount for these to turn out perfectly soft and foldable (or rollable) but not rubbery! You can also use these for crepe cakes.
Sugar, for some sweetness. You can decrease the amount if desired but I think this is the sweet spot hehe! I promise they don’t turn out crazy sweet even when adding Nutella.
Salt, for flavor.
How to make crepes with Nutella
STEP ONE: Mix all the ingredients. In a medium bowl, mix together the milk, eggs, butter, and vanilla extract then add in the flour, sugar and salt and whisk until combined.
STEP TWO: Chill. Cover the bowl with plastic wrap and place in the refrigerator to chill for about 15-20 minutes. Chilling will activate gluten which means your crepes will turn out softer and more tender, while allowing any air bubbles in the batter to settle for a smoother texture!
STEP THREE: Cook. Heat a non-stick skillet over medium heat. Add a small amount of butter (you can drag the stick of butter around the pan or add a thin slice). Once the butter has melted, swirl the pan so it coats the surface then add about 1/4 cup batter to the hot pan, swirl the pan again to make sure it spreads evenly. Cook for 1-2 minutes or starting to brown, flip and cook for about another minute. Repeat.
STEP FOUR: Add the Nutella. Fold the left and right sides of each crepe inward then add about 2 tablespoon of Nutella in the center of each the crepe making sure the Nutella is applied evenly and roll up into a log shape. Enjoy! You can add chopped bananas, strawberries or whipped cream too, if you wish!
Make-Ahead and Storing Instructions
Make-Ahead Instructions: You can chill the batter overnight but make sure to remove the bowl from the refrigerator 30 minutes before cooking and whisk it again. I don't recommend cooking crepes ahead of time as they taste better when eaten as they're made.
Storing Instructions: Store leftovers covered in the refrigerator for up to 2-3 days. If you don't live in a hot climate, you can leave them out overnight. Allow to come back to room temperature before enjoying or reheat but keep in mind that crepes are best eaten as they're made when they're still hot!
Reheating Instructions: Reheat in a pan (on at a time) over medium-low heat for 15-30 seconds, no extra butter needed. Or microwave by wrapping a few of the leftover crepes in a damp paper towel and microwaving for 20-30 seconds.
HAPPY COOKING!! I hope you'll love this Crepes with Nutella Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
Crepes with Nutella Recipe
Ingredients
- 1 and 1/4 cup (310 ml) whole milk
- 3 eggs
- 2 tbsp (30 g) unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- 3 tbsp (40 g) white granulated sugar
- 1/4 teaspoon salt
- 1 13-oz jar (1 370-g jar) Nutella (or your favorite hazelnut spread)
Instructions
- Mix all the ingredients. In a medium bowl, mix together the milk, eggs, butter, and vanilla extract then add in the flour, sugar and salt and whisk until combined.
- Chill. Cover the bowl with plastic wrap and place in the refrigerator to chill for about 15-20 minutes. Chilling will activate gluten which means your crepes will turn out softer and more tender, while allowing any air bubbles in the batter to settle for a smoother texture!
- Cook. Heat a non-stick skillet over medium heat. Add a small amount of butter (you can drag the stick of butter around the pan or add a thin slice). Once the butter has melted, swirl the pan so it coats the surface then add about 1/4 cup batter to the hot pan, swirl the pan again to make sure it spreads evenly. Cook for 1-2 minutes or starting to brown, flip and cook for about another minute. Repeat.
- Add the Nutella. Fold the left and right sides of each crepe inward then add about 2 tablespoon of Nutella in the center of each the crepe making sure the Nutella is applied evenly and roll up into a log shape. Enjoy! You can add chopped bananas, strawberries or whipped cream too, if you wish!
Notes
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