Indulgent Nutella crepes that combine the rich taste of chocolate and hazelnut spread with the lightness of perfectly cooked crepes.
Ingredients
Scale:
1 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
2 large eggs
2 cups milk (whole milk preferred)
1 teaspoon vanilla extract
2 tablespoons melted butter (plus extra for the pan)
Nutella (about 2 tablespoons per crepe)
Sliced bananas, strawberries, or other fruits
Whipped cream
Powdered sugar for dusting
Chopped nuts (such as hazelnuts or almonds)
Instructions
In a large mixing bowl, whisk together the flour, sugar, and salt to combine thoroughly. In another bowl, beat the eggs until light and frothy. Add the milk and vanilla extract, mixing well. Gradually pour the wet mixture into the dry ingredients, whisking until smooth and free of lumps. Stir in the melted butter and let the batter rest for at least 30 minutes.
Preheat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter. Test if the pan is ready by sprinkling a few drops of water on it.
Pour about 1/4 cup of batter into the center of the skillet and swirl it to spread evenly into a thin circle. Cook for 1-2 minutes until the edges lift and the bottom is golden brown.
Carefully slide a spatula under the crepe and flip it over. Cook for an additional 30 seconds to 1 minute until the second side is lightly golden. Transfer the cooked crepe to a plate and cover it to keep warm.
Once all crepes are cooked, spread 2 tablespoons of Nutella over one half of a crepe. Add sliced fruits if desired, fold the crepe in half, then in half again or roll it up.
