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Crepes with Nutella

Crepes with Nutella Recipe


  • Author: Sarah White

Description

Light, fluffy Crepes with Nutella made from scratch. Easy recipe for thin crepes filled with creamy Nutella—perfect for breakfast or dessert.


Ingredients

Scale
  • 1 and 1/4 cup (310 ml) whole milk

  • 3 eggs

  • 2 tbsp (30 g) unsalted butter (melted and cooled)

  • 1 tsp vanilla extract

  • 1 cup (125 g) all-purpose flour

  • 3 tbsp (40 g) white granulated sugar

  • 1/4 tsp salt

  • 1 13-oz jar (1 370-g jar) Nutella (or your favorite hazelnut spread)


Instructions

  1. Make the Batter
    In a large bowl, whisk together eggs, milk, melted butter, and vanilla extract until combined.

  2. Mix Dry Ingredients
    In a separate bowl, sift together flour, sugar, and salt.

  3. Combine Wet and Dry
    Gradually add the dry ingredients to the wet ingredients, whisking continuously to avoid lumps. The batter should be thin and smooth.

  4. Rest the Batter
    Let the batter rest for at least 30 minutes at room temperature. This helps the flour absorb the liquid and results in tender crepes.

  5. Heat the Pan
    Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or cooking spray.

  6. Cook the Crepes
    Pour about 1/4 cup of batter into the pan, tilting it to spread the batter evenly in a thin layer. Cook for 1–2 minutes until edges lift and bottom is lightly golden. Flip and cook the other side for 30 seconds.

  7. Fill with Nutella
    Spread a generous spoonful of Nutella over one half of the crepe while still warm, then fold or roll the crepe.

  8. Serve
    Serve immediately, optionally garnished with powdered sugar, fresh berries, or whipped cream.

Notes

For thinner crepes, add a tablespoon of milk to thin the batter.

Use a crepe pan or well-seasoned non-stick skillet for best results.

Keep cooked crepes warm by stacking them on a plate covered with foil or a clean kitchen towel.

Keywords: Crepes with Nutella