Nutella Crepes

If you have ever been to Paris, you will recognize this flavor right away. If not, prepare yourself for the taste treat of a lifetime. (And call your travel agent.)

Serves: 8Hands-on: 40 minutesTotal: 2 hours 40 minutesDifficulty: Easy

Serves: 8


  • 3 large eggs
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. ground hazelnuts
  • 1 Tbsp. whole milk
  • 1 Tbsp. water
  • 1⁄4 tsp. kosher salt
  • 4 Tbsp. unsalted butter
  • 1 cup Nutella


  • Combine eggs, flour, nuts, milk, water, and salt in a blender, and mix to the consistency of thin cream. Refrigerate 2 hours.
  • Heat a nonstick pan over high heat. Add 1 tablespoon butter, let it sizzle, then add enough batter to thinly coat the bottom of the pan. Cook, swirling the pan, 1 minute. Flip and cook the other side 1 minute, until golden brown. Turn out onto a plate, and repeat with remaining batter and butter. Additional butter is not necessary with each crepe, unless they start to stick.
  • To serve, heat crepe in a dry skillet or griddle over medium-high heat. Spread a thin layer of Nutella evenly across crepe, heat for 30 seconds, then fold into quarters and serve.