Easy Nutella Crêpes
- Yield: about 4 crêpes 1x
Ingredients
Scale
- 1/4 ounce (1/2 tablespoon) butter, plus extra for pan
- 2 1/8 ounces (1/2 cup) all-purpose flour, sifted
- 3 1/2 teaspoons granulated sugar
- 1/8 teaspoon salt
- 4 1/4 ounces (1/2 cup) milk
- 1 egg
- 1/2 teaspoon vanilla extract
- 2 tablespoons nutella per crêpe*
- powdered sugar, for dusting
Instructions
- Warm a large (at least 10") skillet or crêpe pan at just below medium heat. Let it heat up for about 10 minutes while prepping crêpe batter.
- Melt butter in the microwave (approx. 15-30 seconds) and let cool briefly.
- Whisk together the dry ingredients in a large measuring glass, or any vessel with a pourable spout.
- In a separate, microwave-safe bowl or measuring glass, whisk together the milk and egg until smooth. Microwave for 30-45 seconds total at 10-second increments, whisking in between, until the bottom of the bowl no longer feels cold. Whisk in the melted butter and vanilla until smooth.
- Slowly pour the wet ingredients into the dry while whisking and whisk until the batter is smooth, with no lumps, making sure to mix in any flour sitting on the bottom of the bowl.**
- Carefully rub hot pan with butter and wipe off with a paper towel. Measure out a scant 1/3 cup of crêpe batter and, lifting pan from stove, pour batter onto pan and quickly swirl around to cover bottom. Patch any holes with a bit of extra batter if needed. Cook just until bottom side of crêpe turns golden, usually about 30 - 60 seconds. Flip with a large flat spatula and cook until second side turns golden. (The second side will always look more like a tortilla - golden-brown in spots rather than evenly all over).***
- Remove from heat, spread on nutella and fold. Dust with powdered sugar and serve immediately.
- Cook remaining crêpes in the same manner as above. Pan does not need to be buttered again unless you find that the crêpes are sticking. Crepes can also be stacked on a wire rack and reheated briefly once all are cooked and ready to serve.
Notes
*Nutella can be heated in the microwave for about 15 seconds to make it easier to spread on the crêpes.
**At this point, crêpe batter can also be covered and refrigerated to cook later.
***If your first crepe isn't perfect, don't worry! It's just because of the way the batter reacts to the butter left on the pan. However, if your crêpe is setting before you have the chance to swirl it around the pan, lower the heat slightly, and if the crêpes are taking too long to cook, increase the heat.