Easy Nutella Crepes
Thin, buttery, and soft French-style crepes filled with warm Nutella hazelnut spread.
Ingredients
- Ingredients
- 1 cup All-purpose flour 125g
- 1 tbsp Sugar 12g
- 1/4 tsp Salt 1.5g
- 1 1/2 cups Milk 360g
- 2 Large eggs 100g
- 3 tbsp Melted butter 42g
- 1 tsp Vanilla extract 5g
- Nutella for filling
Instructions
- Batter: In a bowl, whisk the flour, sugar, and salt. Gradually add the milk, whisking until smooth.
- Combine: Whisk in the eggs, melted butter, and vanilla until the batter is thin and lump-free. (Strain if necessary).
- Rest: Let the batter sit at room temperature for 30 minutes.
- Heat: Lightly butter a non-stick pan over medium-low heat.
- Cook: Pour 1/4 cup of batter into the pan, swirling immediately to spread thin. Cook for 45–60 seconds, flip, and cook for another 20–30 seconds.
- Fill: Spread Nutella over the warm crepe, fold or roll, and serve immediately.
Notes
- Smoothness: Straining the batter is the best way to ensure no flour lumps ruin the texture.
- Resting: This step is mandatory for a soft, tender crepe!
- Temperature: If the crepes are browning too fast, turn the heat down. They should be golden, not dark brown.