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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.)
Hands-on: 40 minutesTotal: 2 hours 40 minutes
- 3 large eggs
- 2 Tbsp. all-purpose flour
- 2 Tbsp. ground hazelnuts
- 1 Tbsp. whole milk
- 1 Tbsp. water
- ¼ 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.