Nutella Crepes
User Reviews
5
Nutella Crepes
Description
Nutella Crepes combine a simple batter of all-purpose flour, milk, eggs, butter, vanilla extract, sugar, and a pinch of salt blended until smooth and chilled to rest. This resting period reduces bubbles and helps ensure the crepes cook evenly without tearing. Cooking them in a lightly buttered nonstick skillet produces thin, pliable crepes with gently browned spots.
The crepes are generously spread with Nutella, a hazelnut chocolate spread, and topped with sliced strawberries before folding into quarters. They are finished with a light dusting of icing sugar, adding subtle extra sweetness and a delicate appearance.
This dessert or breakfast option pairs well with additional fresh strawberries and can be reheated gently in the microwave to avoid tearing. The batter keeps refrigerated up to two days, making it convenient for making batches. Measuring batter amounts per crepe clarifies thin coverage suitable for this size skillet.
Ingredients
Batter
- 1 cup / 150 g plain flour (all purpose flour)
- 1 1/2 cups / 375 ml milk (I use low fat)
- 2 egg
- 3 tbsp / 40 g butter unsalted
- 1 tsp vanilla extract
- 2 tbsp white sugar (optional, I find the Nutella makes it sweet enough)
- Pinch salt
Crepes
- 2 tsp butter unsalted
- Nutella (homemade or store bought)
- strawberries , sliced
- icing sugar for dusting, aka confectionary sugar
Instructions
- 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!
Notes
- Resting the batter for one hour smooths the batter and prevents tearing during cooking.
- Adjust the batter quantity per crepe to keep them thin but not too transparent, about 1/4 cup for an 8.5-inch skillet.
- Reheat cooked crepes in the microwave for no more than 10 seconds to avoid tearing and do not cover them tightly to prevent sweat.
- Batter can be stored refrigerated for up to 48 hours before use.
- Nutritional values per crepe consider 1 tablespoon Nutella and sliced strawberries as filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Serving | 117g | |
| Calories | 217cal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 5.4g | 11% |
| Fat | 11g | 17% |
| Saturated Fat | 7.7g | 39% |
| Cholesterol | 58mg | 19% |
| Sodium | 78mg | 3% |
| Potassium | 149mg | 3% |
| Fiber | 1.6g | 6% |
| Sugar | 10.2g | 20% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 20.6mg | 23% |
| Calcium | 80mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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