Nutella crepes recipe

Ask my son what his favorite food is and he'll tell you 'Nutella crepes' without hesitation. I make them by double or triple batches and freeze them - then ration them out at once a week.

Man, they're good.  I have always loved these too.

First thing you need is a crepe pan. Some people use a regular pan - go ahead if that's what you like, but I never liked that method - they come out really thick, take longer and are more work.

I've used an electric crepe pan for over 20 years. I've had a number of them over the years, but none anywhere near as good as the one I have now. This one is light, cordless and nice and flat which makes it easy to dip and get full coverage. I got it here:

Best crepe investment you'll ever make.

It doesn't take long to heat up, you can start it up when you're getting ready or just before you want to start. With this pan, it heats when connected to the base, so just keep putting it back on the base to keep it nice and hot.

Start with your ingredients:

1 1/4 cups flour (you can substitute up to 1/3 of this as whole grain flour)
1 tbsp sugar
Pinch of salt
3 eggs
1 1/3 cups milk (use whole milk for best results - I use local unhomogenized organic - yummm)
2 tbsp butter, melted (don't wash the bowl you melted the butter in too quickly, you'll use the leftover bits shortly)

I like to put the flour in last so it incorporates better - the KitchenAid mixer isn't very good at mixing in what's right at the bottom of the bowl.

Mix it all up in your mixer, or do it by hand if you have a good beater or whisk.

Adjust the consistency with milk or flour so it's pourable, but thick. A bit thinner than pancake batter. I check with a spoon and see that it runs off but in a very thick stream.

Pour it into the dish that came with your pan, or use a wide, shallow bowl that your pan can fit in.

Tap the dish on the counter a few times to get rid of as many bubbles as you can. If you have the patience, wait a half hour or more to let the bubble settle.

Take a bit of paper towel, or a silicone basting brush, and use the leftover bit of melted butter to go over your hot crepe pan cooking surface.

Then take your crepe pan and dip the cooking surface into the top of the batter. Be quick - if you leave it in more than a second or so, it will start to cook, then slide off partly cooked back into your batter where you'll have to fish it out - not fun.

Trust me on this next point - your first one will almost always be a dud. It's mainly due to the bubbles, so those of you who are patient may have better luck here.

Scrape off that first one after it's cooked and feed it to your chickens, or compost it.

Now the fun begins - it's a quick process:

Turn over right side up on base
Wait a few seconds until the batter is no longer shiny
Turn over over a plate and loosen edges with something or other
Drop crepe onto plate
Dip again

Each step is only a few seconds - don't think you can go do something while your crepe cooks - you can do one tiny thing only in that time - such as get a glass of milk, smear Nutella on a finished crepe or eat half a crepe - don't let the edges get brown or the crepe will be hard and crumble.

For a tool, I use those mystery wooden things I find in my drawer - not sure what they're meant for but as long as it's wood or plastic and has a thinner edge to get under part of the crepe edge, it'll work. You can just run the tool around the edge if you crepe goes just over the edge - that'll work too.

You can spread your desired filling (Nutella is the best, but if you must, try other things you like) as you make them, or wait until the stack is done.  I make these by the double or triple batch and spread as I go to save time.

Spread your filling on however you like.  Use a spreader knife to make it easier, and you can warm your Nutella slightly to make it more spreadable.

I have a helper for the first few. When he's full, I do the rest.

 You can roll them however you like - we just roll simple tubes.

Or you can fold up two edges, then roll for a more contained package - good if you have filling that could ooze or fall out.

Your last bit of batter will be too spread out for you to dip, so just pour it on - that's the nice thing about a very flat pan, it won't run away too much. Then you have a crazy thick crepe to eat at the end.

 These freeze well - I freeze them individually on a cookie sheet, then load them into a Ziplock and can just take out a few at a time to warm for eating.  2 batches made about 45 crepes.

We've taken a bag of these in a cooler for a long road trip - on the way to Florida, these could be a couple of meals or snacks for a picky little eater that can be eaten on the go.



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