Description
Light, fluffy Crepes with Nutella made from scratch. Easy recipe for thin crepes filled with creamy Nutella—perfect for breakfast or dessert.
Ingredients
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1 and 1/4 cup (310 ml) whole milk
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3 eggs
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2 tbsp (30 g) unsalted butter (melted and cooled)
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1 tsp vanilla extract
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1 cup (125 g) all-purpose flour
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3 tbsp (40 g) white granulated sugar
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1/4 tsp salt
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1 13-oz jar (1 370-g jar) Nutella (or your favorite hazelnut spread)
Instructions
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Make the Batter
In a large bowl, whisk together eggs, milk, melted butter, and vanilla extract until combined. -
Mix Dry Ingredients
In a separate bowl, sift together flour, sugar, and salt. -
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. -
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. -
Heat the Pan
Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease with butter or cooking spray. -
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. -
Fill with Nutella
Spread a generous spoonful of Nutella over one half of the crepe while still warm, then fold or roll the crepe. -
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