There’s something magical about the combination of silky, rich Nutella and delicate, golden crepes. This recipe brings together the luscious creaminess of homemade Nutella with the light, airy texture of freshly made crepes for a treat that feels indulgent yet effortless.
In just 25 minutes, you can create a breakfast or dessert that’s sure to impress, with flavors that dance between sweet hazelnut and warm, buttery notes.
Each bite offers a perfect harmony of crisp edges and melt-in-your-mouth softness, making it impossible to stop at just one. Whether you’re treating yourself or sharing with loved ones, this recipe is a celebration of simplicity and decadence, wrapped in a warm, comforting embrace.
Ingredients for Homemade Nutella & Crepes
- For the Crepes:
- ½ cup (100g/4oz) all-purpose flour
- 1 large egg
- Pinch of salt
- 1 ⅓ cups (300ml/11floz) milk (adjust for desired consistency)
- 1 tbsp (15g) melted butter (plus extra for greasing the pan)
- For the Homemade Nutella:
- 1 recipe of Homemade Nutella (prepare in advance or use store-bought as a substitute)
Step-by-Step Instructions
- Prepare the Batter: In a large mixing bowl, combine the flour and a pinch of salt. Make a well in the center and crack the egg into it. Gradually pour in the milk while whisking from the center, drawing the flour into the mixture. Whisk until smooth, then stir in the melted butter. If the batter is too thick, add a splash more milk.
- Rest the Batter: Cover the bowl and let the batter rest in the fridge for 30 minutes. This step ensures lighter, more tender crepes.
- Heat the Pan: Place a non-stick pan over medium heat. Lightly grease it with butter using a paper towel.
- Cook the Crepes: Ladle about ⅓ cup (4 tablespoons) of batter into the pan, tilting it to spread the batter into a thin, even layer. Cook undisturbed for 30-45 seconds until the edges lift and the underside turns golden brown.
- Flip the Crepe: Use a spatula to gently lift and flip the crepe. Cook for another 30 seconds until golden, then transfer to a warm plate. Repeat with the remaining batter.
- Serve: Spread a generous layer of Homemade Nutella on each crepe, fold or roll, and serve immediately. Alternatively, stack the crepes and reheat them later in the oven.
Perfect Pairings: Sauce and Topping Ideas
While Homemade Nutella is the star of this recipe, don’t hesitate to get creative with toppings! Try fresh berries like strawberries or bananas for a fruity twist, or drizzle with honey or maple syrup for extra sweetness. For a decadent treat, add a dollop of whipped cream or a sprinkle of chopped nuts like hazelnuts or almonds.
Serve It Right: Presentation Tips
For a beautiful presentation, fold the crepes into quarters or roll them up like cigars. Dust with powdered sugar or cocoa powder for a finishing touch. Serve them warm with a side of Homemade Nutella for dipping or spreading. Pair with a cup of coffee or hot chocolate for a cozy breakfast or dessert.
Make Ahead Magic: Storage and Reheating
Crepes can be made up to a day ahead and stored in an airtight container in the fridge. To reheat, place them in a warm oven (around 300°F/150°C) for a few minutes or warm them in a non-stick pan for 10-15 seconds per side. Homemade Nutella can be stored in a jar at room temperature for up to a week—just give it a stir before using.
Quick Tips for Crepe Success
Ensure your batter is smooth and lump-free by whisking thoroughly. Letting it rest in the fridge for 30 minutes is key for tender crepes. Use a non-stick pan and keep the heat medium to avoid burning. If flipping feels tricky, start with a smaller crepe or use a spatula for extra support.
Customize Your Crepes: Recipe Variations
For a healthier twist, swap all-purpose flour with whole wheat or almond flour. Add a splash of vanilla extract or a pinch of cinnamon to the batter for extra flavor. If you’re feeling adventurous, try filling the crepes with peanut butter, jam, or even a savory option like cheese and ham.
Homemade Nutella & Crepes
Ingredients
Crepes
- ½ Cup all purpose flour 100g/4oz
- 1 egg
- pinch salt
- 1 ⅓ Cup milk 300ml/11floz
- 1 tbsp melted butter 15g
Homemade Nutella
- 1 recipe Homemade Nutella
Instructions
- Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle.
- Pour in the the milk and start whisking from the centre, gradually drawing the flour into the egg and milk. Once all the flour is incorporated, whisk until it is smooth. Then whisk in the melted butter.
- Add a little more milk if it is too stiff.
- Rest your batter in the fridge for 30 minutes. This is an important step and yields better pancakes.
- Heat the pan over a medium heat, then wipe it with butter. Ladle some batter (roughly ⅓ cup/ 4 tablespoons) into the pan, tilting the pan to move the mixture around for a thin and even layer. then leave to cook, undisturbed, for about 30 secs.
- If the pan is the right temperature, the pancake should turn golden underneath after about 45 secs and will be ready to turn.
- Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate.
- Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can make them up to a day ahead and reheat them on the oven on in the oven.
