Sunday, January 16, 2011

Nutella love

Last week, Andrew and I were both itching for something sweet. We've tried to lay off of sweets as much as we can, but the urge on Tuesday was unavoidable.

My longing for Nutella rarely dies down, so immediately, I suggested a trip to the store to buy some.

We decided to make crepes. Yum! Don't be frightened... they are much easier to make than you might think. Have you ever made pancakes? Then you've practically made a crepe.

Do you have flour, eggs, milk, and water? Then you have your batter. Most importantly, have Nutella... it makes the crepes worthwhile.

The batter will be much more thin than standard pancake batter.

Just for a little added flavor and browning, I added a bit of honey.

Make sure your pan is nicely preheated at a medium heat.

Get a small/medium scoop to use and pour bater - the cooking process begins!

 Immediately after you pour the batter, lift pan and swirl batter around until it evenly coats the pan.

Cook until the edges look cooked and there are small bubbles throughout the crepe {about 30-45 seconds}.

Carefully flip crepe with spatula {I have to use my hand to help flip}, then brown other side {10-15 seconds}.

Once cooked, slide crepe onto a baking sheet and store crepes in oven at the lowest setting to keep warm until all crepes are made if serving immediately.

Once you have finished cooking the crepes, assemble them. I like to spread Nutella on the inside and then fold it up. Of course there are many variations to this step. For more ideas, go here.

Once you have a nice layer of Nutella, fold or roll up crepe.

Top with bananas or other seasonal fruit. 

To complete the crepe, I suggest lightly dusting the plate with powder sugar, however, I didn't have any. :)

Now devour. Enjoy!

Nutella Crepes

{Recipe modified from Food Network}


  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tablespoons melted butter
  • Butter, for coating the pan


In a blender (or in a cereal bowl when living in a pre-furnished apartment), combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour {or 20 min}. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the baking sheet. Lay them out flat and store in oven to keep warm. Continue until all batter is gone. Assemble crepes according to taste.
If you have extra crepes, after they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

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