Nutella crepes are a real treat that are hard to refuse, whether it’s a midday snack or a midnight snack! Here’s an easy recipe so you can make them at home.
Ingredients (14 crepes, diameter 18 cm):
- 3 medium eggs
- 250 g wheat flour (type 00)
- 500 ml whole milk
- 40 g butter (to grease the pan)
- Nutella, 420 g
- Caster sugar (to taste)
Preparation:
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How to make the dough
Melt the butter gently in a saucepan and leave to cool. In the meantime, crack the eggs into a bowl with high sides and add the milk. Mix until a smooth paste forms. Add the cooled butter and mix again. Sift the flour into the bowl and mix vigorously until the flour is thoroughly mixed into the dough. Cover the bowl with cling film and leave the dough to stand in the fridge for at least 30 minutes. -
Baking
Heat an 18 cm diameter crepe pan and grease it with butter. Pour one tablespoon of the batter into the pan so that it evenly covers the surface. Cook the crêpe over a medium heat for about 1 minute until the edges start to separate slightly. Flip the crepe over on the crepe pan and cook the other side for another 1 minute. Place the finished crepe on a plate and repeat the operation until all the batter is used. -
Filling and serving
Place about 30 g of Nutella in the middle of each crepe and spread evenly with the back of a spoon. Fold the crepe in half and then in half again to form a triangle. Sprinkle with icing sugar and serve.
Storage:
- The dough can be stored in an airtight container in the fridge for up to 12 hours.
- Baked crepes can be frozen by placing sheets of baking paper between them. You can thaw and reheat the number of crepes as needed.
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