Nutella Crepes
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.
Servings: 6
Ingredients
Instructions
- Mix the wet ingredients in one bowl and set aside.1 1/2 Cups Whole Milk, 4 Tablespoons Melted Butter, 1 Large Egg plus 1 Egg Yolk, 1 Tablespoon Vanilla
- Mix the dry together and slowly whisk into the wet ingredients.3/4 Cup Flour, 2 Tablespoons Sugar, 1/4 teaspoon Salt
- 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
crepes can be stored in the refrigerator
Nutrition
Serving: 1g | Calories: 193kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 191mg | Potassium: 124mg | Fiber: 1g | Sugar: 7g | Vitamin A: 372IU | Calcium: 84mg | Iron: 1mg