Delicious Nutella Crepes Recipe - Easy to Make | The Worktop (2024)

FAQs

How do you thin out Nutella for crepes? ›

The simple solution to thin Nutella is to slowly add very small amounts of water to the chocolate spread.

Before I forget – I made these Nutella Crepes with HOMEMADE NUTELLA! Just 5 ingredients – hazelnuts, icing sugar (confectionary sugar), cocoa powder, oil and vanilla. Whizz it up, and this is what you get…… And this is what you get.

The ideal temperature is 400˚F or 205˚C for a 1.5 minute crepe that is soft in the middle and crisp on the edges. You should have an oil spreader for both seasoning and oiling the griddle surface. You will use a six ounce ladle to make fourteen to fifteen inch diameter crepes on a 15.75 inch griddle.

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

Resting the batter allows the flour to fully absorb the liquid and gives the gluten a chance to relax. While it's not the end of the world if you skip this step, it is the secret to the most delicate, melt-in-your-mouth crepes. Let the batter stand at room temperature for 30 minutes, or refrigerate for up to two days.

Crepes are thin pancakes that can be either sweet or savory. They are traditionally made with wheat flour, milk, eggs, and butter. On La Chandeleur, it is customary to make crepes with a silver coin hidden inside. Whoever finds the coin in their crepe is said to have good luck for the rest of the year.

Why is my crepe tearing/breaking apart? There are a few reasons your crepe might be falling apart or tearing when you roll or fold it. It could be that you added too much liquid, or too much of the wrong kind of liquid (skim milk, dairy free milk instead of whole milk).

"My girlfriend taught me this. I found it hard to believe at first but it works time and time again," the post began. "If you only take from the centre of the Nutella jar, the thickness of the Nutella stuck to the glass will pull it down. This will cause the sides to be perfectly clean by the next day."

Nutella should be stored in your cupboard and not in the fridge and once opened should be used within a week (that time varies according to where you live...the drier your climate the faster the oils will evaporate causing the Nutella to harden, crack and get crusty).

Idea 2: Warm it until soft and pliable. Spoon it into a plastic baggie. Cut off the corner of the baggie and squeeze the contents out of this hole into your squeeze bottle. A squeeze bottle still may not work because Nutella is so thick - warming the squeeze bottle may be required.

What are the 7 ingredients in Nutella? ›

Ingredients. Sugar, palm oil, Hazelnuts (13%), Skimmed milk powder (8.7%), Fat-reduced cocoa (7.4%), Emulsifier: lecithin (soya), vanillin.

If you touch the spots and they are dry and do not melt, it's sugar bloom. If they taste like sugar, it's a good indication, too. I would not recommend eating it, because after this time the fat is likely rancid.

Because the ingredients are so simple, a good quality egg will add a lot of flavor to the batter. Whole milk — whole milk adds richness, but you are welcome to swap in any other dairy or plant-based milk you prefer. Unsalted butter & salt — if you only have salted butter on hand, omit the added salt.

There are two reasons for crepes turning out rubbery – too much gluten (flour), or cooking the crepes too slow.

Traditionally, crêpes are folded or shaped according to the recipe directions. However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Since crepes are very thin when baked, it's important to minimize any lumps in the batter. I like to pour my batter through a strainer to remove the lumps. Use the back of a spoon or the whisk to push the batter lumps through the strainer. Set the batter to the side for about 30 minutes before cooking the crepes.