Homemade Nutella Crêpes

nutella-crepesThis month, we’re featuring mouthwatering Nutella recipes, and today Emma from Poires au Chocolat is revealing how to make Nutella crêpes with a few simple ingredients and a frying pan…

Homemade Nutella Crêpes
by Emma Gardner of Poires au Chocolat

To me, Nutella crêpes are all about fairs, festivals, and street markets. I’ve eaten them at home on the streets of Oxford and Switzerland, on holiday in Croatia, camping at Glastonbury, at the Christmas fair in London—there have been too many sticky, chocolatey fingers to mention. Though I make crêpes all the time at home, we’ve always gone for the traditional lemon and sugar or the glorious maple syrup and double cream. We make our crêpes with brown butter and a touch of salt. I’ve added some toasted chopped hazelnuts to the filling for a bit of nutty crunch, but I love them without, too.

The best thing about making Nutella crêpes at home was the feeling of all my memories of crowding around the stove making homemade crêpes merging with all those torn-apart Nutella-slathered crêpes eaten outside and made on those big round hotplates with a swirling stick.

Recipe: Nutella Crêpes
Makes 5-6 crêpes, but the recipe is easily multiplied

You’ll need:

1 tbsp. unsalted butter
1/3 cup + 1 tbsp. all purpose flour
Big pinch of fine sea salt
1 egg
1/2 cup milk
1-3 tsp. water
1/4 cup hazelnuts
5-6 heaping tsp. of Nutella

Melt the butter in a large, sturdy frying pan. Keep heating until the foam dies down and the butter is full of rusty flecks (if you’re nervous about making brown butter, see this post). Pour into a bowl to cool.

Tip the flour and salt into a mixing bowl and whisk together. Make a well in the middle then break the egg into it. Whisk in, incorporating some of the flour. Pour in a bit of the milk and whisk in, slowly incorporating all the flour and milk. Add one teaspoon of water, reserving the others to change the consistency if needed—it should be around double cream. Whisk in the brown butter. Scrape the batter into a jug, to make pouring easier (or use a ladle). Leave to sit for a few minutes.

Turn the heat back on and add the hazelnuts to the pan. Toast for a few minutes until the hazelnuts start to smell good and brown. Tip the nuts out onto a cutting board and chop into small pieces.

Place the pan over a high heat—once you can feel a strong heat when you hold your hand a few inches above the pan, turn the heat down a bit and add a small knob of butter and swirl around (if the pan is hot enough, the butter browns almost immediately after it melts). Holding the pan at an angle, pour a bit of the batter into the pan at the top and swirl into a thin layer. When it starts to brown around the edges, flip. Once that side is done, flip onto a plate and immediately spread with a heaping teaspoon of Nutella, sprinkle with some hazelnuts and fold up.

Adjust the consistency of the batter with a teaspoon or two of water if the pancake is too thick. Repeat, melting a little butter in the pan each time. The batter keeps in the fridge for a day (just whisk it back together before using).

Delicious. Thank you, Emma!

P.S. More best recipes, including four-ingredient fudge and 15-minute chocolate pudding.

(Photos and recipe by Emma Gardner of Poires au Chocolat. Thanks to Shoko for helping with this series.)

  1. Amazing! These remind me of my days in Paris :)

    Nutella is great, but I love organic Noisella even more! Sooo tasty.

  2. These look amazing! They remind me of my days in Paris :)

    I love Nutella, but I love organic Noisella even more!

  3. Just made these! Perfect antidote/complement to a snowfall on a tiny WestCoast island. . . Paris street food, yay!

  4. Suddenly I’m transported right back to Paris, and that’s a very good thing! Nutella crepes are such a simple but wonderful joy. :)

  5. Cliche but would have to add strawberries to this.

  6. Yay! I love that you have a recipe from Emma: her recipes, photography and writing are always just right.
    Now I need to go make some nutella crepes…

  7. Oh my… those look SO good! Nutella has always been my favourite topping. But with brown butter and hazelnuts, it sounds heavenly.

  8. It’s always a toss up between lemon and sugar, maple syrup and nutella in our house but these nutella crepes look delicious! x

  9. just made some for a dinner, and it was delicious”0 thank you

  10. Just made some on valentine’s day. i added fresh raspberries. omg – that’s going to be our v-day tradition going forward :)

  11. Thanks for deciding what I’m having for breakfast tomorrow morning!

  12. This nutella series is very inspiring! It is definitely making me want to eat more nutella!

  13. Thanks for sharing. Looks yummy.


  14. Love crepes. We make them every other weekend or so, and use the leftovers to make blintzes the next day. Perfect in summer with homemade NW strawberry jam and whipped cream. I’m really liking your posts recently, Joanna; great variety. Are u bringing Motherhood Mondays back at all?

  15. i’m dying to try these – nutella crepes are my absolute favorite :)

  16. I know what I’m having for breakfast tomorrow morning! Delicious!

  17. I made crepes for Valentine’s Day! Wish I had this recipe! I just used a little Nutella as a filling on a few!

  18. Looks absolutely delicious. I get nutella crepes weekly in Paris, am clearly addicted, and love the idea of making them at home adding hazelnuts! Thank you.
    Also, that cutting board is beautiful, mind if I ask where it’s from?

    I am just now discovering your blog and am as hooked as I am to nutella crepes. Looking forward to your posts.