It’s quite simple to make homemade crepes even though just the word ‘crepe’ sounds intimidating. With our easy-to-follow directions and step-by-step video, you’ll have delicious Nutella crepes on the table in no time!
Properly managing the temperature in a high-quality, non-stick pan is the most important element of achieving the perfect crepe. If your pan is too hot, the crepes will cook too quickly. Therefore, cook your crepes on a low heat setting.
We especially love this recipe because it’s so versatile. Try adding caramelized bananas, chocolate chips or strawberries before rolling ‘em up for a little extra flare. Yowza!
Easy Nutella Crepes Video
what you'll need
- 1/2 cup water
- 1/2 cup milk
- 1 large egg
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- 2 Tbsp unsalted butter, melted
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup Nutella
- powdered sugar, for dusting
let's do it
- Combine water, milk, egg, egg yolk and salt into a blender. Blend until eggs are completely incorporated. Add flour, melted butter, sugar and vanilla to liquid ingredients then mix until silky smooth.
- Let batter rest at least 30 minutes at room temperature, or cover and refrigerate up to 24 hours.
- Prepare work area before you begin making the crepes by having a 10" non-stick skillet, rubber spatula, softened butter or cooking spray, paper towels, ¼-cup measuring cup, cooling rack and a clean kitchen towel at the ready.
- Place skillet over medium to medium-low heat and let skillet warm to temperature. When the skillet is hot, add a small amount of butter or cooking spray to skillet then wipe with paper towel to create the thinnest coating possible.
- Remove skillet from heat and hold it while you pour ¼ cup of batter directly into the center of the skillet. Tilt and swirl skillet to thoroughly coat the entire bottom, but not the sides with batter. Return the skillet to heat and let the first side cook for about 1½–2 minutes, or until the top has gone from a glossy liquid look to a pale matte look.
- Use a rubber spatula to loosen edges of the crepe from sides of the pan, if they haven’t already pulled away on their own. Slide the spatula under the center of the crepe and flip. Cook on the second side for approximately 30 seconds then transfer to cooling rack.
- Continue this process until all of the batter has been used up, wiping the skillet with a light coat of butter or oil before each crepe. Serve hot, or let crepes cool on the rack. Once they’re cool, they may be stacked on top of one another without sticking. Store the cooled crepes under the clean kitchen towel until ready to use or place in a gallon sized re-sealable plastic bag and refrigerate or freeze.
- Lay a warm crepe in front on you on the counter. Spread 1–2 Tbsp of Nutella over the entire surface of the crepe using an off-set spatula or a knife. Roll the crepe loosely into a cigar shape. Place three of the rolled crepes on a warmed serving plate. Dust with powdered sugar and garnish with strawberries, bananas or orange slices.
Cheryl Says
Use a rubber scraper spatula to keep the goods from sticking to the pan while keeping the batter in tact!
