Breakfast/ Dessert/ Vegetarian

Nutella Crêpes

October 18, 2018
plate of nutella crepes

My husband, 2 daughters, and I spent the first half of 2015 living in Paris. The girls were 6 and 8 at the time and not what you would call “good eaters.” So the day we arrived in Paris, jet lagged and too overwhelmed to cook, we stumbled down the street around dinner time and were greeted by a friendly little crêperie. It’s possible that the girls ordered some kind of ham and cheese and egg crêpe, though it’s also possible that I was cranky, my husband was cranky, and the kids were cranky, and so rather than fight the battle, we ordered two giant ice cream-filled dessert crêpes with chocolate drizzle. Paris for the win.

But my real point here is that crêpes, while looking difficult and impressive to guests, are actually quite easy and adaptable to lots of different fillings, savory and sweet. I encourage you to add them to your dinner (or breakfast, or lunch, or dessert) rotation. They are particularly useful as a vehicle for leftovers. And if you happen to slather some nutella on a crêpe, roll it up, and pop it in your mouth as you are standing there making your crêpes and filling them virtuously with last night’s leftover roasted vegetables, I will not judge. Nay, I will call you a hero. 

Recipe Tips:

The basic crêpe batter is very easy to make. All you do is combine your flour, eggs, milk, water, and butter in a blender, and blend until the mixture is smooth. This does not take much time at all—10 seconds at max. The batter should be much thinner than pancake batter—closer to the consistency of heavy cream. Then let the batter rest for at least an hour. If this will put a dent in your breakfast plans, make the mixture the night before and refrigerate it until the next morning. Resting is important because the starch in the flour has time to absorb liquid, air bubbles rise to the surface and are released, and the gluten which develops when you mix the batter has a chance to relax (while gluten in a nice chewy artisan bread loaf is appreciated, not so in a crepe). 

Once your batter is ready, heat your pan on medium, and grab a stick of butter. I use a Cuisinart brand crêpe pan. You don’t need one, but I make crêpes often, and I love having a dedicated pan for them—it’s a sturdy pan, fairly heavy for its size, which means it conducts heat nicely so you get an even cook on your crêpes. And its sides are fairly low, which helps you get your spatula under the crêpe to flip it. Plus, since I don’t use it for anything else, its nonstick coating doesn’t get scratched up by an oblivious child or, ahem, husband. But, as I said, you don’t need a crêpe pan specifically. Use any nonstick pan or even a well-seasoned cast-iron skillet. 

Cut off a sliver of butter, swirl it around your pan, and then use a paper towel to coat the pan evenly. Pour about 1/4 cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan. Cook until you see the lacy edges begin to brown, then use a non scratch spatula to flip your crêpe and cook the other side.

crepe cooking in crepe pan

You can always peek with your spatula to see if the crêpe is ready to flip—you want a nice golden brown pattern on it. Keep an eye on your heat—you want the crêpes to cook about 1 minute on the first side, and 30-60 seconds on the second side. If it’s going slower than that, turn your heat up a bit. If you’re turning more quickly than that, turn it down. Repeat the butter coating on the pan before each crêpe. And remember, it’s totally ok to ruin the first crêpe—you’re very likely not going to get the amount of batter, the swirling around the pan, and the cook time right on the first one. If it’s terrible, throw it out and start again (or, see Nutella solution above).

As you finish your crêpes, stack them on a plate separated by squares of wax paper or parchment paper.

finished stack of crepes

Whatever you don’t eat, you can wrap up and store in the refrigerator or freezer. If you freeze them, thaw in the refrigerator before using. When you’re ready to eat one, heat it gently in the microwave for 15 seconds. As for filling your crêpes, you can’t go wrong with just butter and sugar or just nutella. My girls also particularly love the combination of whipped cream, strawberries, and chocolate chips. And savory crêpes are a great option too! Ham and cheese or eggs with crumbled up bacon are delicious for breakfast, or really any meal of the day. 

For another great crêpe recipe, don’t miss my Creamy Dijon Chicken and Mushroom Crêpes.

Nutella Crêpes

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By Molly Madigan Pisula Serves: 4
Prep Time: 5 minutes, plus 1 hour resting time Cooking Time: 30 min

This is an easy crêpe recipe that will soon become a favorite. Use it with nutella or with a variety of savory or sweet fillings, and you'll have options for every meal—and dessert!

Ingredients

  • 1 cup flour
  • 1 cup milk
  • 1/2 cup water
  • 2 eggs
  • 2 T. butter, melted
  • 1/2 t. kosher salt
  • 2 T. butter for cooking
  • Nutella, for filling
  • Other fillings: cinnamon sugar, berries, whipped cream, chocolate chips (optional)

Instructions

1

Combine the flour, milk, water, eggs, butter, and salt in a blender, and blend until the mixture is smooth—about 10 seconds. The batter should be much thinner than pancake batter—closer to the consistency of heavy cream.

2

Let the batter rest for at least an hour, and up to overnight.

3

When your batter is ready, heat your crêpe pan or nonstick skillet on medium, cut off a sliver of butter, and swirl it around your pan. Then use a paper towel to coat the pan evenly.

4

Pour about 1/4 cup of batter directly in the center of the pan, then quickly lift the pan up and roll your wrist around as you hold it, so that the batter spreads out in a thin even layer over the pan.

5

Cook until you see the lacy edges begin to brown, then use a non-scratch spatula to flip your crêpe and cook the other side.

6

Keep an eye on your heat—you want the crêpes to cook for about 1 minute on the first side, and 30-60 seconds on the second side.

7

Repeat with the rest of your crêpes, including buttering the pan between each.

8

As you finish your crêpes, stack them on a plate separated by squares of wax paper or parchment paper.

9

Spread each crêpe with a couple of tablespoons of Nutella (or whatever filling you prefer), then roll or fold up.

Notes

Wrap leftover (unfilled) crêpes in plastic wrap or a ziplock bag and store in the refrigerator or freezer. If you freeze them, thaw in the refrigerator before using. When you’re ready to eat one, heat it gently in the microwave for 15-30 seconds before filling.

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