Description
These Nutella Crepes with Hazelnuts feature paper-thin, buttery crepes rolled around a rich chocolate-hazelnut spread and finished with toasted nuts for a delightful crunch.
Ingredients
Scale
- 1 ¼ cups all-purpose flour (150g)
- 2 large eggs
- 1 cup whole milk (240ml)
- ½ cup water (120ml)
- 3 tablespoons unsalted butter (melted)
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup Nutella or similar chocolate hazelnut spread
- ½ cup roasted hazelnuts (roughly chopped)
- Butter or neutral oil (for greasing)
Instructions
- Whisk flour, sugar, and salt; combine with beaten eggs, milk, water, butter, and vanilla to form a smooth batter; let rest 20 minutes.
- Heat a non-stick skillet over medium heat and grease lightly with butter or oil.
- Pour ¼ cup batter into the center and swirl to coat the pan thinly; cook until edges lift and surface is matte.
- Flip and cook the second side for 30-45 seconds until pale golden; transfer to a plate lined with parchment paper.
- Repeat with remaining batter, stacking crepes with parchment between layers.
- Spread Nutella on each crepe, sprinkle with chopped hazelnuts, fold or roll, and serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1
Keywords: Store unfilled crepes in the fridge for 3 days or freeze for 2 months. Reheat gently before filling. Best served immediately after assembly for optimal texture.