Nutella Crêpes Recipe

Mix dry

In a medium bowl whisk together the all-purpose flour, granulated sugar, and fine sea salt until evenly combined.

Combine wet

In a separate bowl lightly beat the eggs, then whisk in the milk, water, melted unsalted butter, and vanilla extract until homogenous.

Make batter

Gradually pour the wet mixture into the dry ingredients while whisking to avoid lumps. Continue whisking until you have a smooth, thin batter. If lumps remain, strain the batter through a fine mesh sieve or blend briefly for 5–10 seconds. The batter should be as thin as heavy cream so it spreads in the pan.

Rest

Let the batter rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours). Resting relaxes the gluten and yields more tender crêpes.

Heat an 8-10 inch nonstick skillet or crêpe pan over medium heat until hot. Lightly brush or wipe the surface with a thin film of unsalted butter.

Pour about 1/4 cup of batter into the center of the pan, then immediately lift and tilt the pan in a circular motion to spread the batter thinly and evenly to the edges. (Adjust amount for pan size: use less for thinner crêpes.)

Cook for 45–60 seconds until the edges lift and the underside is lightly golden. Use a thin spatula to loosen the edges and flip the crêpe; cook the second side 15–30 seconds until a few light brown spots form. Transfer cooked crêpes to a plate and cover loosely with a clean kitchen towel to keep warm. Repeat with remaining batter, brushing the pan with a little more butter as needed. Makes about 8 crêpes.

If your Nutella is very stiff, warm it slightly so it spreads easily: place the jar (lid removed) in a bowl of warm water for 2–3 minutes or microwave 2–3 tablespoons at a time in a microwave-safe bowl for 10–15 seconds, stirring between bursts until smooth.

Lay one warm crêpe flat on a plate. Spread about 1 tablespoon of Nutella over half of the crêpe (or over the center if you prefer to fold), leaving a small border at the edge.

Sprinkle a teaspoon of chopped toasted walnuts over the Nutella layer for crunch. Fold the crêpe in half, then fold again into a quarter (or roll it) so the filling is enclosed and presents nicely.

Arrange folded crêpes on serving plates. Drizzle each with chocolate syrup (about 1/2 tablespoon per crêpe) and sprinkle remaining chopped walnuts on top. Dust lightly with powdered sugar, if using, and add fresh berries alongside for color and brightness.

Serve immediately while warm so the Nutella is soft and slightly melty.