Nutella crêpes

Ingredients

• 270 gwhole milk
• 2 medium eggs (100 g)eggs
• 40 gbutter
• 130 gplain flour
• 1 pinchsalt
• 40 gbutter
• 240 gNutella
• 1 tablespoonicing sugar

Instructions

1. 1

   Mix the batter

   Crack the eggs into a large bowl and add the milk and butter, melted in a small pan or microwave and left to cool until lukewarm. Whisk until combined, then gradually add the sifted flour and pinch of salt, stirring gently to avoid lumps.

2. 2

   Check the consistency

   The batter should be smooth and fluid, similar to single cream, and should pour continuously from a ladle. If you find lumps, pass it through a fine sieve, pressing with a spatula, or blend it with a stick blender.

3. 3

   Rest the batter

   For a more elastic result, cover the bowl with cling film and refrigerate the batter for about 20 minutes. You can also use it straight away if you are short on time.

4. 4

   Heat the pan

   Warm a non-stick frying pan or crêpe pan over medium-high heat until it reaches about 180°C. To check it, add a drop of batter: it should sizzle straight away without burning. Add about 10 g butter and melt it, coating the pan.

5. 5

   Pour and swirl

   Immediately pour about 100 ml batter, roughly a quarter of the total, into the centre of the pan. Tilt and rotate the pan quickly to spread the batter into a thin, even layer.

6. 6

   Cook the crêpe

   Cook for about 1 minute, until the edges begin to lift and small bubbles appear on the surface. Turn it with a long, thin spatula in one quick movement, then cook the other side for 30–40 seconds, until lightly golden.

7. 7

   Cook the rest

   Slide the crêpe onto a plate and repeat with the remaining batter. Grease the pan with a little butter only when needed, and stack the cooked crêpes as you go.

8. 8

   Warm the Nutella

   To make the Nutella easy to spread, microwave it at 600 watts for 1 minute, then repeat once at the same power so it becomes fluid without scorching.

9. 9

   Fill the crêpes

   Place a warm crêpe on a plate; if it has cooled, microwave it for 1 minute. Add about 60 g Nutella to the centre and spread it gently over the surface with the back of a spoon. Fold it into quarters or roll it up.

10. 10

    Finish and serve

    Dust with a little icing sugar and, if you like, drizzle over a few thin lines of Nutella. Fill the remaining crêpes in the same way and serve straight away.

What are Nutella crêpes?

Crêpes are thin French pancakes, traditionally cooked in a broad, shallow pan and served with sweet or savoury fillings. This version uses a simple milk, egg and flour batter, then fills each crêpe with chocolate-hazelnut spread.

The batter is kept fluid so it can be swirled into a fine layer, and the brief cooking time keeps the pancakes soft enough to fold or roll.

Nutrition and macros by portion

The nutrition label shows one serving as written: 667 calories, 13g protein, 64g carbs, 39g fat.

The flour and icing sugar provide most of the carbohydrates, while the Nutella adds both carbohydrate and fat. Butter, eggs and whole milk contribute further fat, with eggs, milk, flour and Nutella providing the protein. For a more balanced plate, serve one crêpe with fresh fruit or plain yoghurt.

A smooth, pourable batter

Flour first: sifting it into the egg and milk mixture helps it incorporate smoothly. Add it gradually and whisk steadily rather than beating aggressively.

Butter next: let the melted butter cool until lukewarm before mixing it in. This helps it blend into the batter without heating the eggs.

Resting is optional

A 20-minute rest in the fridge gives the flour time to hydrate and can make the crêpes a little more elastic. Cover the bowl while it rests.

No time to wait: the recipe allows you to cook the batter straight away. Check its consistency before pouring; it should run freely from a ladle.

Getting the pan temperature right

Heat the pan to about 180°C over medium-high heat, then test it with a drop of batter. A quick sizzle without scorching is the cue to add butter.

Thin layers: pour about 100 ml into the centre and tilt the pan immediately. A quick, confident swirl helps the batter spread before it starts to set.

When to turn a crêpe

Look for the edges to start lifting and small bubbles to appear on the surface after about 1 minute. Slide a thin spatula underneath and turn the crêpe in one decisive movement.

The second side needs only 30–40 seconds; aim for light golden colour rather than a dry, deeply browned pancake.

Filling and serving

Warm the Nutella twice for 1 minute at 600 watts so it spreads easily without overheating. Spread about 60 g over each warm crêpe, then fold into quarters or roll it up.

A light dusting of icing sugar finishes the crêpes. Serve them straight away while the filling is soft and the pancakes are warm.

Recipe notes & tips

• Let the melted butter cool to lukewarm before adding it to the eggs and milk.
• Strain or blend the batter if any lumps remain.
• Use a ladle to keep the portions close to 100 ml each.
• Grease the pan sparingly and only when the surface needs it.
• Warm the Nutella in two separate 1-minute bursts at 600 watts.
• Stack cooked crêpes on a plate to keep them together while you finish the batch.

Variations

• Add banana: layer sliced banana over the Nutella before folding.
• Add strawberries: scatter sliced berries over the spread for a fruity filling.
• Use dark chocolate spread: swap in a chocolate spread with a deeper cocoa flavour.
• Add chopped hazelnuts: sprinkle them over the filling for crunch.
• Try a citrus finish: add a little finely grated orange zest to the filling.

Common mistakes to avoid

• Lumpy batter: sift in the flour gradually, then sieve or blend the mixture if needed.
• Pan too cool: wait until a drop of batter sizzles before adding the butter and pouring.
• Pan too hot: lower the heat if the test drop scorches instead of sizzling briefly.
• Crêpe too thick: use about 100 ml batter and swirl the pan straight away.
• Turning too early: wait for lifting edges and small surface bubbles before flipping.
• Tearing the crêpe: use a long, thin spatula and turn it in one quick movement.

How to store

Keep unfilled crêpes in an airtight container in the fridge for up to 2 days, with baking paper between them if needed. Reheat briefly in a pan or microwave, then add warmed Nutella; assembled crêpes are best eaten straight away.

Frequently asked questions