Nutella Crepes Recipe & 3 Ways to Fold Them
Nutella Crepes Recipe & 3 Ways to Fold Them
Nutella Crepe Recipe is an easy crepe recipe with a rich chocolate hazelnut spread. Great recipe for how to make crepes, with step by step instructions.
Author: Marina | Let the Baking Begin Course: Breakfast, Dessert Cuisine: American, French Calories: 263 kcal
Prep Time: 5 minutes Cook Time: 30 minutes Total Time: 35 minutes
Servings: 8 people
Ingredients
Basic Crepe Batter Ingredients
- 6 large eggs
- 1 tsp salt
- 1 Tbsp granulated sugar
- 1½ cups all-purpose flour
- 4 cups whole milk
- ¼ cup melted butter or oil
Filling:
- Nutella
- Toasted Almond Flakes
Also:
- nonstick pan
- rubber spatula
US Customary - Metric
Instructions
How to make the Nutella Crepe Batter:
To make with a blender or a mixer: To a blender or a mixer add eggs, sugar, salt & flour. Turn on high and let it blend until combined.
Through the top opening in the lid slowly add the milk until the batter is of homogeneous consistency, stopping the blender and scraping the flour off the sides of the blender cup as needed.
Lastly, add the oil and whiz for about 30 seconds. At this point, the batter can be used right away, or put in the fridge and used the next day. If using right away, skim off the foam from the top and discard. If using next day, stir thoroughly for about 30 seconds before using.
To make with a whisk and a bowl: add the eggs, sugar, salt & flour to a large bowl and whisk until thick batter forms. Slowly add the milk about ½ cup at a time, whisking each time to form a smooth, clump-free batter before adding more milk. Once all milk has been added, pour in the melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.
How to Cook the Crepe Batter:
Using nonstick skillet: Thoroughly heat a nonstick skillet over medium heat. Once the pan is hot, tilt the skillet at a 45-degree angle and ladle the batter over the raised side trying to cover the top, while allowing it drizzle down as you pour. Swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. Do not pour too much at a time or the crepe will be too thick. You want to just barely coat the bottom of the pan. It might take a couple ladles to figure out how much you will need per your size of the pan, but once you have, just continue pouring about the same amount.
When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish. Cook the rest of them in the above manner.
Using a regular skillet: If you do not have a nonstick skillet, heat your regular skillet thoroughly on medium-high heat. Using a pastry brush, brush the bottom with oil. Add the batter in an above-described manner and continue cooking the same way as you would with a nonstick skillet (see instructions above). After the first crepe, reduce heat to medium and cook the rest of the batter over medium heat.
* Tip: if you want the crepes to have a lacey appearance with lots of tiny holes, brush the hot skillet with an oiled brush right before pouring the batter.
Folding Methods:
Hexagon Overlapping Fold – spread filling in a thin layer in the middle of the crepe leaving about a 2-3 inch unfilled space around the edges. Fold the unfilled edge towards the middle, now go around the crepe and fold towards the middle 5 more times, creating an overlap with each fold.
Tuck & Roll Crepe - Spread filling all over the crepe. Fold the right and left side towards the middle overlapping slightly. Start rolling away from yourself until you have a roll.
Crepe Suzette Style Fold - Spread filling all over the crepe. Fold the crepe in half. Now fold it in half one more time. You can leave it as is, or fold it in half one more time.
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