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.
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.
🥣 Instructions for Nutella Crepes:
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.
Once your batter is ready, heat a crêpe pan, nonstick or well-seasoned cast-iron skillet on medium, and grab a stick of butter.
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.
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.
🧐 Recipe FAQs for Nutella 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.
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).
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. And crêpes are an excellent vehicle for leftovers!
👩🍳 Expert Tips
- Make sure you adjust the heat on your stove as you are working with your crêpes. 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. Crêpes should take about 1 minute to cook 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.
- Crêpe batter can be easily made in advance. Make the mixture the night before and refrigerate it until the next morning.
- If you love to make crepes, investing in a crepe pan is worthwhile. I use a Cuisinart brand crêpe pan—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.
If you try this Nutella Crepe recipe, I would love to hear from you! Leave a comment below—I read them all, and your feedback is invaluable to me. And please follow along on Instagram, Pinterest, and Facebook or subscribe to my newsletter. I'd love to inspire you with more delicious, healthy, and seasonal recipes!
- 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
- 8 T. Nutella
- 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.
- Let the batter rest for at least an hour, and up to overnight.
- 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.
- 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.
- 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 so they won't burn before they are cooked through.
- Repeat with the rest of your crêpes, including buttering the pan between each.
- As you finish your crêpes, stack them on a plate separated by squares of wax paper or parchment paper.
- Spread each crêpe with a generous tablespoon of Nutella.
- Roll up or fold over twice to make a triangular packet.
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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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 483Total Fat: 26gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 128mgSodium: 466mgCarbohydrates: 50gFiber: 3gSugar: 20gProtein: 11g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.