Description
These classic Nutella Crepes are thin, delicate French-style pancakes perfect for a sweet breakfast or dessert. Made with a smooth batter of milk, flour, eggs, and butter, these crepes cook quickly on a nonstick skillet and are layered with creamy Nutella and fresh fruit like bananas and strawberries. Serve dusted with powdered sugar or topped with whipped cream for an indulgent treat that’s perfect for family gatherings or special occasions.
Ingredients
Crepe Batter
- 2-1/2 cups whole milk
- 2 cups all-purpose flour (measured by spooning and leveling)
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt (or heaping 1/8 teaspoon table salt)
- 4 tablespoons unsalted butter (melted and slightly cooled)
- 2 teaspoons vanilla extract
- 4 large eggs
Toppings
- Nutella (chocolate-hazelnut spread)
- Fresh fruit such as sliced bananas and/or sliced strawberries
- Powdered sugar (optional)
- Whipped cream (optional)
Instructions
- Blend the Batter: Add milk, flour, sugar, salt, melted and slightly cooled butter, vanilla extract, and eggs into a high-powered blender. Blend on low speed until the mixture is well combined, about 10–15 seconds.
- Chill the Batter: Scrape down the sides and bottom of the blender to ensure all the flour is mixed in, then blend a few seconds more. Cover the batter and refrigerate for 1 hour or overnight to allow it to rest and thicken.
- Prepare Parchment: Cut small squares of parchment paper to place between cooked crepes. This will prevent them from sticking together, especially if storing in the fridge for later use.
- Heat the Pan: Warm an 8- to 10-inch nonstick skillet over medium to medium-low heat. Remove the batter from the fridge and stir gently to recombine.
- Cook the Crepes: Lightly grease the pan if necessary. Pour a small amount of batter into the pan, tilting it to spread the batter thinly and evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip carefully and cook the other side for about 30 seconds.
- Layer and Serve: Place cooked crepes on the parchment squares. Spread Nutella evenly onto each crepe and add fresh fruit slices such as bananas or strawberries. Fold or roll the crepes and dust with powdered sugar or top with whipped cream if desired. Serve immediately for the best flavor and texture.
Notes
- Use whole milk for the crepe batter to achieve the best richness and flavor; lower fat milks will not yield the same texture.
- Resting the batter in the fridge helps relax the gluten and ensures tender crepes.
- Make sure to cook crepes on medium to medium-low heat to avoid burning and to cook evenly.
- Crepes can be made ahead and stored with parchment paper between layers in the refrigerator for up to 2 days.
- For a dairy-free option, substitute milk and butter with plant-based alternatives.
