Nutella Crepe Recipe

Combine dry ingredients

In a medium bowl, sift or whisk together the all-purpose flour, granulated sugar, and fine salt so there are no lumps.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the eggs with the milk, water (see note), melted butter, and vanilla extract until smooth and homogeneous.

Make smooth batter

Gradually pour the wet mixture into the dry ingredients while whisking constantly until smooth. Alternatively, place both wet and dry ingredients in a blender and blend for 10–20 seconds until completely smooth. The batter should be thin and pourable — similar to heavy cream. If thicker, add up to 2 tbs additional water or milk, 1 tbs at a time.

Rest the batter

Cover the bowl and let the batter rest at room temperature for 20–30 minutes (or refrigerate up to 24 hours). Resting relaxes the gluten and yields tender crepes.

Heat pan

Heat a nonstick 8- to 10-inch skillet or crepe pan over medium heat until hot. Brush a thin film of vegetable oil or melted butter on the pan, then wipe off excess with a paper towel so the surface is just lightly coated.

Cook first crepe

Give the batter a quick stir. Pour about 1/4 cup of batter into the center of the hot pan (adjust amount for pan size). Immediately pick up the pan and tilt/rotate it in a circular motion so the batter spreads into a thin, even round about 7–9 inches in diameter.

Flip and finish

Cook until the edges lift and the underside is lightly golden, about 45–60 seconds. Use a thin spatula to flip the crepe and cook the second side 20–30 seconds until lightly spotted and cooked through. Transfer the crepe to a plate. Repeat, briefly oiling the pan between every 2–3 crepes as needed, stacking crepes on the plate as you go. This recipe should yield about 8 crepes.

Warm Nutella (optional)

If Nutella is very firm, warm it slightly so it spreads easily: place the jar (lid off) in a bowl of warm water for 2–3 minutes or microwave 2–4 tablespoons at a time in a microwave-safe bowl for 10–15 seconds, stirring between short intervals. Do not overheat.

Spread and fold

Place one crepe on a plate. Using about 1.5 to 2 tbs Nutella (adjust to taste), spread a thin, even layer over half of the crepe or across the center, leaving a small border. Add a few slices of banana or strawberries if using. Fold the crepe into thirds or fold in half and then in half again (triangular) to make a neat parcel.

Finish

Repeat with remaining crepes. Dust with powdered sugar and top with whipped cream and extra fruit if desired. Serve immediately while warm.