Homemade Nutella Crêpes!



Haven’t really been doing anything exciting these past two weeks =( …….But I did learn how to make homemade Nutella Crepes =)…, one of my absolute favorites!


  • 1 1/8 cups flour
1 tbsp sugar
A pinch of salt
3 eggs, beaten
1 1/2 cups milk
1 tbsp butter, melted and cooled
1 teaspoon vanilla essence

What to do:

Melt the butter in a large, sturdy frying pan. Keep heating until the foam dies down and the butter is full of rusty flecks (if you’re nervous about making brown butter. Pour into a bowl to cool.


Tip the flour and salt into a mixing bowl and whisk together. Make a well in the middle then break the egg into it. Whisk in, incorporating some of the flour. Pour in a bit of the milk and whisk in, slowly incorporating all the flour and milk. Add one teaspoon of water; reserving the others to change the consistency if needed, it should be around double cream. Whisk in the brown butter. Scrape the batter into a jug, to make pouring easier (or use a ladle). Leave to sit for a few minutes.


Place the pan over a high heat, once you can feel a strong heat when you hold your hand a few inches above the pan, turn the heat down a bit and add a small knob of butter and swirl around (if the pan is hot enough, the butter browns almost immediately after it melts). Holding the pan at an angle, pour a bit of the batter into the pan at the top and swirl into a thin layer. When it starts to brown around the edges, flip. Once that side is done, flip onto a plate and immediately spread with a heaping teaspoon of Nutella.

Adjust the consistency of the batter with a teaspoon or two of water if the pancake is too thick. Repeat, melting a little butter in the pan each time. The batter keeps in the fridge for a day (just whisk it back together before using).







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