Nutella Crepes

Let’s try a bit of logic today to figure out why it took so many darned years to make these delectable treats.  We will have two individual logical equations followed by one that connects the two.

  • LivinLocal does not like hazelnut flavored coffee beans.
  • LivinLocal does not line hazelnut flavored coffee additives, hence
  • LivinLocal does not like hazelnuts.
  • Nutella contains hazelnuts, hence
  • LivinLocal does not like Nutella.

Secondly,

  • LivinLocal usually manages to get food to stick to her expensive nonstick pans.
  • LivinLocal never has sticking problems with her cast iron skillet pans.
  • LivinLocal wants to make crepes.
  • Making crepes requires ninja crepe flipping skills
  • LivinLocal has no such ninja crepe flipping skills, hence
  • LivinLocal cannot make crepes because they require a nonstick pan and she is unable to use one properly, and crepes require ninja crepe flipping skills that are not currently evident.

In conclusion,

  • LivinLocal will not be able to make crepes nor would she like any Nutella filling

In short, wrong!   So, in avoidance of the clear lapses in logic above, we move quickly to the recipe.

Nutella Crepes

Crepes inspired by Paula Deen, Nutella inspired by my daughter

Ingredients:

  • 3 eggs
  • 1 1/3 cups low fat milk
  • 3/4 cups flour
  • 4 TBS butter, melted, plus a tad more for the pan
  • pinch of salt

Directions:

  1. In a medium mixing bowl, whisk eggs until light and frothy.  Vigorously whisk in remaining ingredients until incorporated, allowing for some small lumps to remain.   Set aside for 20 minutes.
  2. Heat a nonstick saute pan over medium heat.  Add a touch of butter, swirling to coat the bottom of the pan.  Add just enough batter (a scant 1/4 cup) to coat the bottom of the pan when swirled around.  Allow to set until the edges bubble lightly.  Gently flip the crepe and cook for 30 seconds on the other side.  Transfer to a plate. Continue making crepes until the batter runs out.
  3. Place one crepe on a plate, schmear Nutella on half of the crepe.  Fold in quarters.  Repeat.  Dust with powdered sugar.

Notes:

  • Yes, the serious whisking burns enough calories for you to have a second crepe.
  • The recipe called for 1/4 cup of batter in the pan, but that was too much.  When I got the technique down, I found that just over half of that was needed.
  • These crepes include enough butter in the batter to keep them from sticking.  Even with my pans.
  • People told me that after tossing the first crepe, the rest would be easy.  Let it be known that I tossed crepes 1, 3, 4, and 7 before getting the hang of it.
  • Crepes will become a regular part of my repertoire as they are really quite fun to make!
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3 responses to “Nutella Crepes

  1. Well, kudos to your daughter if she is the one who made you try Nutella. Food of the Gods. No really. Mr. L even used the logic that we must have two big jars in the pantry for “emergencies”. I kid you not. He loves Nutella enough so that his logic is if there is a disaster, Nutella does not need to be refrigerated and gives off enough calories that we could live off of it for a week.
    I expect you to be a full participate in next years World Nutella Day!

  2. how sad to think of all those years you went nutella-less! 🙂 glad you’ve come to the dark side, and with a paula deen recipe to boot!

  3. Our favorite Nutella recipe has TWO ingredients! Nutella and a spoon. No seriously, Nutella and puff pastry!

    We make little mini turnovers – DELISH!!!

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