I was late on getting on the Nutella bandwagon and now that I’m on, I’ll never be getting off. It is SO good! Of course this kids love it also (they got my sweet tooth) so this brings me to the recipe I want to share with you today.
A few days ago crepes randomly popped into my head, and wouldn’t leave. I didn’t grow up eating them and have only had them a handful of times in my life so I looked up recipes and threw on my apron to try it out. I was super surprised at how incredibly fast and easy it was! I decided to try it again today as a sweet lunch and document it to share. Hope you like it!
Ingredients:
- 6 eggs
- 1 tsp salt
- 1 Tbsp sugar
- 1½ cups flour
- 4 cups whole milk
- ¼ cup melted butter or oil
Steps:
- Add 6 eggs, 1 Tbsp sugar, 1 tsp salt & 1½ cups flour to a large bowl and whisk until thick batter forms. Slowly add the milk about ½ cup at a time, whisking each time to form a smooth, clump-free batter before adding more milk. Once all milk has been added, pour in 1/4 cup melted butter or oil and whisk for about 1 minute for the oil to be fully incorporated.
- Using nonstick skillet: Thoroughly heat over medium heat. Once the pan is hot, ladle a bit of batter into the pan. Pick up the pan and swirl the pan around until the bottom is covered with batter, adding more to cover any gaps. You just want to barely coat the bottom of the pan.
- When the sides of the crepe have started to lift away from the pan, go around the pan with a rubber spatula releasing the side of the crepe. Then gently slide the spatula under the middle of the crepe and flip it over. Cook for about 20-30 seconds and invert onto a dish.
- Spread Nutella across the crepe, fold or roll and enjoy!
*If using a regular skillet brush bottom with oil before each crepe.
Save any left over batter for the next day!
See how mine turned out below. I can’t wait to try with whipped cream, berries, little crunchies, the possibilities are endless!
Recipe Reference: Let the Baking Begin