We love crepes at our house, especially Nutella Crepes. Or at least Cade and the girls do. I eat mine with just a little sprinkle of sugar. I don’t know why but I love them that way.
Can Crepes Be Prepared Ahead of Time?
These very thin pancakes may be delicate, but they are surprisingly easy to make and can be prepared ahead of time.
Using a blender ensures a smooth crepe batter that has the consistency of heavy cream.
If not using immediately, stack cooked, cooled crepes with wax paper and refrigerate, up to 3 days.
There’s only one thing Cade hates about nutella crepes and I hope he won’t mind me telling you his pet peeve, but he hates the messy nutella jar and knife. Everyone digs in with the knife, smears it all over the crepe and either shoves the knife in the jar (my pet peeve is that one) or lays it across the top but either way it ends up a chocolate mess!
What is Nutella?
Nutella is a chocolate and hazelnut spread.
The manufacturing process for this food item is very similar to a generic production of chocolate spread.
Nutella is made from sugar, modified palm oil, hazelnuts, cocoa powder, skimmed milk powder, whey powder, soy lecithin, and vanillin.
I love that crepes are something that you can fill with whatever you want, savory or sweet. I also love that they are so much lighter than a pancake, but you still get full on them. Delicious!
How Many Crepes Per Person?
Depending on the size of the Crepe, 2-3 crepes per person.
Nutella Crepes
Nutella Crepes
Description
Ingredients
- 1 1/2 Cups Whole Milk
- 4 Tablespoons Melted Butter
- 1 Large Egg plus 1 Egg Yolk
- 3/4 Cup Flour
- 1 Tablespoon Vanilla
- 2 Tablespoons Sugar
- 1/4 Teaspoon Salt
Instructions
- Mix the wet ingredients in one bowl and set aside.
- Mix the dry together and slowly whisk into the wet ingredients.
- Heat a skillet over medium heat with a little oil in the pan. (We use nonstick so I skip the oil. The first crepe is always ugly, but the rest are all perfect)
- Pour about 1/4- 1/3 cup batter into the pan, lift off the burner and swirl with your wrist to cover the entire bottom of the pan.
- Once the edges start to lift and curl, carefully flip the crepe. We prefer to use a rubber spatula. It bends and slides right under the crepe. If the crepe is sticking I can use it to carefully slide it under the edges first. Let the other side brown a little and remove to a plate.
- Serve with fresh berries and nutella!
Notes
Nutrition
Recommended Products
Kayle (The Cooking Actress)
Nutella makes life worth living, and thusly is the best way to start the day! Love these crepes!
Jaime
i love crepes! and guess what? i have all the ingredients to make this!
Mary
This sounds wonderful and I love your crepe recipe. I found your blog by chance and had intended only to say hello before moving on. I was lured into reading your earlier posts and stayed far longer than I should. You have great recipes. I'll be back as often to see what else you've been cooking up. I hope you are having a wonderful day. Blessings…Mary
Carrian
No, cause I've had it since high school. Can you believe that's the first time I had crepes? HAHA I was way behind with food apparently
Talita
Wow! How delicious!! I love crepe!
Lindy
I have this recipe. Did I give this to you?
Carrian
Megan, you must tell me about this cream cheese sauce!! Oh, and Lindsay, try the nutella!!!!
Mary Ann
I love crepes. We ate them every sunday growing up with fresh berries and powdered sugar.
My hubby doesn't like them though, so I rarely make them now. Sad.
Next time he leaves, I'm adding the nutella!
jared and megan
This is my favorite way to eat crepes! You could substitue strawberries for homemade freezer jam too…YUM. I have a friend who makes a cream cheese sauce and that's fantastic as well, with peaches or any other fruit you can think of.