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Clean recipe · recipetineats.com

Nutella Crêpes

Soft, buttery crêpes filled with warm melty Nutella and fresh slices of strawberries. What a combination!Serve for dessert, snack or a special treat for breakfast. The crêpe recipe is JB's - see here for his full recipe including a tutorial video for how to make crêpes.The crepes can be made in advance - cool then store covered in the fridge for up to 3 days. Warm gently either on the stove or microwave, then assemble the Nutella crepes.

Original recipe: recipetineats.com

Yield:
15 servings
Prep:
10 min
Cook:
25 min
Total:
95 min
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Nutella Crêpes

Ingredients

  1. 1 2/3 cups plain flour / all-purpose flour (, sifted)
  2. 3 tbsp caster sugar / superfine sugar (, regular white sugar is fine too)
  3. 1/4 tsp cooking salt / kosher salt
  4. 3 large eggs (, (55g/2oz each in shell) - fridge cold is fine)
  5. 2 cups full fat milk (, but works with lite milk too)
  6. 1/3 cup water ((Note 1))
  7. 2 tbsp vegetable oil or other neutral flavoured oil ((Note 1))
  8. 45 g (3 tbsp) unsalted butter (, cut into small cubes (for cooking))
  9. 1 - 2 tbsp Nutella (, homemade or store-bought)
  10. 2 strawberries (, sliced)
  11. Icing sugar / powdered sugar (, for dusting)

Instructions

  1. Abbreviated recipe

    Whisk flour, sugar and salt. Add eggs then milk, water, oil and whisk into a smooth batter. Cover and rest for an hour. Cook in a lightly buttered non-stick pan, swirling ¼ cup batter to cover the surface. Cook for 1 minute. Flip, cook for 30 seconds. Spread with Nutella, top with strawberries. Fold into quarters, serve dusted with icing sugar!

  2. Make the batter

    Sift flour into a large mixing bowl. Add sugar and salt, then whisk to combine.
  3. Make a well in the centre and add the eggs. Whisk gently and only mix in a bit of the flour. You can’t blend all the flour with just the eggs yet, so just mix in enough to make a thick paste.
  4. Gradually add the milk, whisking between each addition to create a smooth batter with no lumps.
  5. Whisk in the water and oil until the batter is glossy and pourable. When you dip a spoon in, it should coat the back lightly. Not too thick, not too runny. (Note 1)
  6. Cover and rest for 1 hour at room temperature. (Note 2)

  7. Cook the crêpes

    Heat a 24cm / 9.5" non-stick crêpe pan over medium-high heat (medium if your stove runs hot). If you don’t have one, any good non-stick pan will work, just adjust how much batter you pour in depending on the size, so it spreads nicely without being too thick or thin.
  8. Melt about 1/2 tsp butter, then wipe it off with a paper towel, you want just a little of butter left, no visible pools. (Note 3)
  9. Pour the batter - Using a ladle, scoop up ¼ cup of batter, lift the pan off the heat, ladle most of the batter into the centre, and immediately swirl the pan so the batter coats the surface in a thin, even layer. Still while swirling, use the rest of the batter to fill up the empty spots before it sets. Tilting quickly gives you uniform crêpes.
  10. Cook for 45 seconds to 1 minute until the underside is lightly golden and flip using a long spatula and cook the other side for about 30 seconds. (Note 4 & 5)
  11. Slide onto a plate, then repeat, adding butter each time.

  12. Nutella Crepes

    Spread as much or as little Nutella on a crepe as you want. Place strawberries on one half. Fold into quarters, transfer to plate. Repeat for as many as you want. Dust with icing sugar, serve!