Nutella Crepes

 

Ever since I got home from Napa with Bush’s Beans I’ve been craving an easy little treat we had thanks to Chef and Culinary Entrepreneur Jeffrey Saad.

Nutella Crepes!

I had never made crepes before, but Jeffrey said all I need is a non-stick pan and a touch of butter!

Crepes are very thin cooked pancakes that can be used for both sweet and savory dishes. The common ingredients include flour, milk, eggs, butter and a pinch of salt.

Not exactly a healthy breakfast, but I knew it was one my family would love on a cool November morning.

How to make Nutella Crepes.  Click photo to get all the instructions at TidyMom.net

 

They were super easy to make, definitely not as scary as I thought.  I whisked mine up in the blender and then let the batter sit in the fridge for about an hour.

Jeffrey has a fantastic video on his site to show you exactly how to make crepes! If you’ve never made them before, I highly suggest watching his video…….and even if you have……go over and watch Jeffrey cook! He has so much passion!

I used my little 6 inch skillet. I poured the creamy batter into the hot pan and quickly swirled it to cover the bottom of the pan.   Once I had the hang of it, I was turning out crepes in no time!!

How to make Nutella Crepes.  Click photo to get all the instructions at TidyMom.net

How to make Nutella Crepes.  Click photo to get all the instructions at TidyMom.net

 

Nutella Crepes

Yield: 12 large or 16 small crepes

Nutella Crepes

Ingredients

  • 2 eggs
  • 1 egg yolk
  • 1 cup milk
  • 1/2 cup water
  • pinch salt
  • 1.5 ounces butter, melted
  • 1 tsp sugar
  • dash of vanilla
  • 1 cup all-purpose flour
  • extra butter to cook with
  • Nutella
  • Powdered Sugar for garnish

Instructions

  1. Combine 2 eggs + 1 egg yolk, milk, water, salt, sugar, vanilla and melted butter in a blender and pulse until foamy add flour and pulse until smooth. Let the batter sit for an hour.
  2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook until the top loses its gloss, which should only take a minute, then flip. The bottom should be golden. Cook the other side for about 15 seconds and then slide out onto a plate. Keep warm in a 250F oven or serve right away spread with Nutella, roll and sprinkle with powdered sugar.
  3. Makes about 12 large or 16 small crepes.

Notes

I used my little 6 inch skillet. I poured the creamy batter into the hot pan and quickly swirled it to cover the bottom of the pan. Once I had the hang of it, I was turning out crepes in no time!!

http://tidymom.net/2010/nutella-crepes/

NEW FEATURE: Save recipes to your personal recipe box with the Once you have your favorite recipes in your Recipe Box create a Meal Plan with them and the ingredients will automatically be added to a Grocery List!

I saved some of the left over crepes to fill with fruit and yogurt for tomorrow’s breakfast!  What do you like in your crepes?


Jeffrey Saad, is soon to be seen on United Tastes of America his new TV show for the Cooking Channel that will explore the history, science and cultural impact of iconic foods.  He also recently launched his line of spices called Cooking Without Borders Spice Blends, based on his love of cooking with spices.  In 2009, Jeffrey was the runner up on season 5 of The Next Food Network Star and hosted a series of webisodes called the Spice Smuggler on FoodNetwork.com.