Description
Delight in these Nutella Stuffed Crepes, a simple yet indulgent treat perfect for breakfast or dessert. Thin, golden crepes are filled with rich, creamy Nutella and folded for a heavenly blend of textures and flavors that will satisfy any sweet tooth.
Ingredients
Scale
Crepe Batter
- 1 cup all-purpose flour
- 2 large eggs
- 1 1/2 cups milk
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 2 tablespoons melted butter
Filling
- Nutella as needed for filling
Instructions
- Prepare the batter: In a mixing bowl, whisk together the all-purpose flour, eggs, milk, sugar, and salt until the mixture is smooth and free of lumps, forming the crepe batter.
- Heat the skillet: Place a non-stick skillet over medium heat and allow it to warm up thoroughly for even cooking.
- Cook the crepes: Pour a small amount of batter into the skillet and tilt the pan to spread the batter evenly into a thin layer.
- Cook first side: Let the crepe cook until the edges turn golden and slightly lift from the pan, about 1-2 minutes.
- Flip and cook second side: Gently flip the crepe and cook the other side for about one minute until lightly golden and cooked through.
- Remove and fill: Transfer the crepe to a plate, spread a generous amount of Nutella over half of the crepe.
- Fold and serve: Fold the crepe over the filling and serve warm for the best taste and texture.
Notes
- Use a non-stick skillet for easier crepe flipping and cooking.
- For thinner crepes, add a little extra milk to the batter.
- Nutella can be warmed slightly for easier spreading.
- Serve with fresh berries or a dusting of powdered sugar for extra indulgence.
- Leftover crepes can be stored in the refrigerator for up to 2 days and reheated gently.
