Nutella is the Perfect Crêpe Filling
You probably got to the word Nutella in the title and made your decision right then and there to check out this dessert. People go insanely crazy over this chocolate hazelnut spread. As easy to use as peanut butter, and shelf stable, too, if you have a jar around you will definitely figure out ways to use it – beyond eating off of a spoon. By the way, there isn’t anything wrong with that! This recipe uses Nutella as a creamy, chocolaty, nutty filling for delicate crepes. Crêpes are very easy to make and I agree with author Sally McKenney that the blender is the best way to make the batter and letting it rest a bit makes the crêpe’s texture the best it can be. Don’t worry if the first crêpe doesn’t come out that great; it sort of primes the pan paving the way for fabulous crepes, one after another. This recipe is from Sally’s Baking Addictionas are the Cookies ‘n Cream Cheesecake and the Fudge Ripple Monster Bars.
Excerpted with Permission from Sally’s Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for Your Sweet-Tooth Fix by Sally McKenney. Published by Race Point Publishing, 2014. Photographs by Sally McKenney.
Homemade crepes are surprisingly easy and very inexpensive to prepare, and unquestionably delicious. Whenever we’re in the mood for this French-style pancake, this is the recipe I use. They are the perfect lazy weekend breakfast with a steaming hot cup of coffee. Be sure to use a small frying pan, the exact size you’d like your crepes. Bon appétit!
Prep time: 30 minutes • Total time: 30 minutes
- 1 cup (125g) all-purpose flour
- 1 tbsp granulated sugar
- Pinch salt
- ¾ cup (180ml) milk
- ½ cup (120ml) water
- 2 eggs
- 3 tbsp butter, melted and cooled to room temperature, plus extra for greasing
- 1 tbsp vanilla extract
- ½ cup (296g) Nutella (or more)
- Confectioners’ sugar, for dusting
- Combine the flour, granulated sugar, salt, milk, water, eggs, melted butter, and vanilla in a blender. Mix on medium speed for 20 seconds, or until everything is combined. The mixture will be very thick and creamy. Pour the mixture into a medium-size bowl and set aside.
- Melt a little butter in a small frying pan over a medium heat. Pour ¼ cup of batter onto the center of the pan. Tilt the pan and swirl the batter evenly to all sides. Cook for 1–2 minutes or until the bottom is lightly browned. With a thin spatula, gently flip the crepe and cook for 1 more minute on the other side. Transfer the cooked crepe to a large plate and repeat with the remaining batter, making sure to butter the pan between each crepe, and to separate the cooked crepes with parchment paper.
- Spread 1–2 tablespoons of Nutella® onto each crepe. Roll or fold into quarters and sprinkle with confectioners’ sugar. Unfilled crepes will remain fresh in an airtight container in the refrigerator for 1 day or in the freezer for 2 months.
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